This canned jar chocolate devil cakesrecipe was adapted from my biscuit scone recipe. They were just so good that I decided to adapt a little and see if they would work baked in a canning jar. My original idea was to fill them part of the way, have them bake and still have enough room at the top to put a scoop of ice cream. Yep, amazing chocolate devil cakes that will make your surely feel devilish!
Well, little did I realize that they’d bake and puff to the top and beyond. So, next time I make these cool cups, which, by the way, can be cut lengthwise in half and shared, I’ll fill those canning jars just about one-third of the way full. Yes, you live and learn in life and in cooking! xoxo ~peace & chocolate~ ally
PS: This small white pearl pieces you see on the tops are ‘pearl sugar balls’. Not needed, I just had some and put on top.
1 Tbl. Espresso instant coffee dissolved in 2 Tbl. Warm water
2 eggs, beaten
1 cup buttermilk
¾ cup sweetened condensed milk
5 Tbl. Mini semi-sweet chocolate chips
In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt and blend together. In another bowl combine the coffee mixture, eggs, buttermilk and sweetened condensed milk and blend.
Pour into the dry ingredients and blend together well. Coat the insides of the canning jars with cooking spray. Fill each jar a little more than one-half full. Put equal amounts of chocolate chips on top the batter in each jar.
Put the jars filled with batter in another deep baking dish (about 3” deep). Add water about halfway (up the sides) of the dish. Place the dish on a cookie sheet and bake in a preheated 350 oven about 20 to 22 minutes. (Use the toothpick, and it should not be totally 'clean'~~the insides of the cake will be slightly gooey.)
Remove and let cool. These jar cakes will keep several days (covered with the canning jar lid) in the refrigerator. To remove the cakes from the jars, simply take a butter knife, run around the inside and gently shake the cake from the jar.