Chocolate and caramel come together in Chef Joshna Maharaj's charming and portable cakes served in mason jars. You can substitute the homemade chocolate cake recipe for storebought chocolate pound cake, if desired.
Chocolate Cake1/2 cup unsalted butter
1 cup strong brewed coffee
1/2 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 cups all purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
2 large eggs
1 tsp vanilla extract
Dulce de Leche Icing1 (12 fl oz) can dulce de leche, about 1 1/2 cups
1 cup unsalted butter, softened
5 cups icing sugar
2 tsp vanilla extract
2 tbsp heavy cream
1/4 tsp cinnamon
8 1 cup wide mouth mason jars
- Bake Cake: preheat oven to 400°F. Lightly grease 2 baking sheets and set aside.
- Stir butter, coffee, cocoa and vegetable oil in heavy small saucepan over medium heat until smooth. Remove saucepan from heat.
- Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture. Whisk buttermilk, eggs and vanilla in medium bowl until blended. Add to flour mixture and blended well. Spread batter in prepared pan.
- Bake cake until tester inserted into center comes out clean, about 15 minutes. Transfer cake to rack.
- Make frosting: in a stand mixer fitted with the paddle attachment, cream the butter until it slaps around the bowl. Scrape down the bowl, add dulce de leche and mix until blended. Add cream, vanilla and cinnamon and continue mixing. Add sugar one cup at a time until desired consistency is achieved. Transfer frosting to piping bag set with a star tip.
- Using a cookie cutter, cut 16 2-inch rounds from the cake. Pipe a small bit of frosting into the bottom of the jar to anchor the cake. Press one cake round into the jar, then top with more buttercream.
- Top with a final round of cake, and more buttercream, then garnish with chopped almonds.
Yield: Makes 8 servings