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Chocolate-Praline Cake in a Jar

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Introduction

Discover the delightful Chocolate-Praline Cake in a Jar, an innovative take on traditional cakes that promises to elevate your dessert game. This recipe blends classic flavors with modern presentation, making it perfect for special occasions or when you need a quick treat.

Tips for this Recipe

Ensure all ingredients are at room temperature before mixing. For the best results in texture and taste, follow each step precisely. The silicone tray is crucial for the jar presentation; clean it well to avoid sticking.

Why You Will Love This Recipe

This Chocolate-Praline Cake in a Jar isn’t just about taste—it’s an experience. Its rustic presentation and rich flavors are sure to impress guests, while its ease of preparation makes it accessible for everyone.

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups sifted cake flour
  • 2/3 cup sour cream
  • Slew of leftover coffee

Advised Equipment

For this recipe, you’ll need:

  • Stand Mixer or Hand Mixer (for mixing ingredients)
  • Silicone ice cube tray
  • Glass jar (to mold the cake into a jar shape)
  • Kitchen scale (for precise measurements of dry ingredients)
  • Digital thermometer (optional, for checking oven temperature accuracy)

History of the Recipe

(Due to space constraints, a brief overview is provided here.) The Chocolate-Praline Cake in a Jar takes inspiration from classic European patisserie methods and American cake trends. While its exact origins are hard to pinpoint, the combination of chocolate pralines—a French delicacy made with almonds and sugar—and the innovative jar presentation has gained popularity over time.

Fun Facts About This Recipe

(Due to space constraints, a brief overview is provided here.) Did you know that pralines were once considered an indulgence due to their high sugar content? Incorporating this into a cake in a jar format not only showcases the luxurious aspect but also brings an element of surprise and delight as one unveils layers hidden within.

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Chocolate-Praline Cake in a Jar

Chocolate-Praline Cake in a Jar

amanda

Equipment

  • "Stand Mixer/Mixer",

  • "Silicone ice cube tray",

  • "Glass jar",

  • "Kitchen scale",

  • "Digital thermometer"

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, softened

  • 1 1/2 cups packed light brown sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 6 tablespoons unsweetened cocoa powder

  • 1 1/2 teaspoons baking soda

  • 1/4 teaspoon salt

  • 1 1/2 cups sifted cake flour

  • 2/3 cup sour cream

  • s leftover coffee)",

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Instructions

1

Instruction 1

Preheat the oven to 350°F. Place 10 to 12 1/2-pint glass canning jars on a rimmed baking sheet, evenly arranged with space between them. (If you have a Silpat liner, place it under the jars to prevent them from sliding around.)
2

Instruction 2

To make the cakes, in a mixer fitted with a whisk attachment, beat the butter until smooth. Add the brown sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix until combined. Add half of the flour, then half of the sour cream, and mix until combined. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. The batter will be thin, like heavy cream.
3

Instruction 3

Pour the batter into the jars, filling them halfway. Bake until the tops of the cakes are firm to the touch, about 25 minutes.*
4

Instruction 4

To make the topping, melt the butter in a medium saucepan over medium heat, then add the brown sugar and 1?2 cup water and stir with a wooden spoon until the sugar is dissolved, 2 to 3 minutes. Remove the pan from the heat and stir in the powdered sugar until combined, then return to the heat and bring to a boil. Stir in the nuts.
5

Instruction 5

Pour the praline topping over the cakes to cover, working quickly, because the praline hardens quickly as it cools. Let the cakes cool completely if they aren't already, before screwing on jar lids.**
6

Instruction 6

Do-Aheads
7

Instruction 7

*The cakes can be made ahead, cooled, covered, and kept at room temperature for 2 days or in the refrigerator for up to 4 days.
8

Instruction 8

**The finished cakes will keep for up to 4 days at room temperature.
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