Dark Chocolate Mint Mason Jar Cakes
Let's face it, there's one way to make cake better and that's to put it in adorable individual mason jar servings. This delectable chocolate-mint cake can be dressed up and given as gifts, or served as an impressive after-dinner treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Makes: 12 servings
All You Need
- 12 half pint, wide mouth Mason jars
- 2 tbsp (30 mL) butter, for greasing Mason jars
- 1 cup (250 mL) all-purpose flour
- 2/3 cup (167 1/2 mL) unsweetened cocoa powder
- 1 tsp (5 mL) baking soda
- 3/4 tsp (3 3/4 mL) baking powder
- 1/4 tsp (1 1/4 mL) sea salt
- 1/2 cup (125 mL) unsalted butter, softened
- 1 cup (250 mL) billy bee liquid honey
- 2 large eggs
- 1 1/2 tsps (7 1/2 mL) Club House Pure Peppermint & Mint Extract
- 1/2 cup (125 mL) plain yogurt
- 1 can, Cake Mate White Buttercream Cupcake Icing
- Cake Mate Décors
Preheat oven to 350°F (180°C). Grease Mason jars with 2 tbsp (30 mL) butter
In a medium bowl, whisk or sift together flour, cocoa powder, baking soda, baking powder and salt; set aside. In a large bowl or mixer, cream ½ cup (125 mL) butter and honey together until smooth. Beat in eggs one at a time until smooth, then stir in mint extract.
Fold half of the flour mixture in until just combined (do not over mix). Fold in yogurt until combined, then fold in remaining flour. Divide batter evenly into prepared Mason jars, filling each just over halfway full. To make filling easy, use a piping bag.
Place Mason jars into a roasting pan and fill with hot water, up to 1 ½-in (4 cm) below the top of the pan.
Bake for 25-30 minutes or until toothpick inserted in centre of cake comes out clean. Using oven mitts or a towel, carefully remove Mason jars from pan and allow to cool completely.
Fill Mason jars with icing and decorate as desired with Cake Mate Décors, up to 12 hours in advance of serving. To store, ice cakes and seal with lids for up to 48 hours in refrigerator.
Chef’s Tips: Substitute your favourite Club House Extracts, such as pure orange or pure almond, to make exciting new cake flavours. To make gluten free, substitute all-purpose flour with ¾ cup (175 mL) Club House Rice Flour and ¼ cup (50 mL) Club House Potato Starch. Reduce extract to 1 tsp (5 mL) and cook for 40 minutes. Take care when handling hot Mason jars and removing pan with hot water from oven. Allow cakes to cool completely before icing and closing Mason jars. Mason jars are for decoration only and cakes are not to be treated as a canned good and stored for longer than indicated. For a festive gift, top Mason jars with an 8-in (20 cm) square piece of fabric and tie with ribbon. Attach a gift tag with greeting and/or cake recipe.