16 January 2014

Eggless Chocolate Cakes in Jars with Nutella Marshmallow Topping

I've wanted to cook cakes in jars even since I saw the popular rainbow cakes in jars (if you don't know what I'm talking about then abandon your social life behind and delve into middle earth pintrest), but the rainbow cakes have already 'been done'. Instead I opted for [another] chocolate recipe from my new book Bakewise:The Hows and Whys of Successful Baking by Shirley Corriher. She is a genius and reading her work makes me feel clever. Rather than disregard the importance of methods and instructions as I normally do, I'm confronting my lack of knowledge head on and learning about WHY I should bake 'properly'. 

This creation is topped with two of my favourite things (Nutella & marshmallows) and although it's more likely to stick to your spoon than the cake, when you get a bit of that with a bit of cake, the contrast in textures really works.

For the Chocolate Cake

From Bakewise by Shirley Corriher
1/3 cup Cocoa Powder
1 1/2 cups Flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp Salt

1/2 flavourless oil (Shirley suggest canola but I used sunflower as it's what was to hand)
1 tsp cider vinegar
2 tsp vanilla extract (I forgot this and it still tasted scrummy)
1 cup Cold water

First • Wash jars before greasing with butter. 



Second • Mix all dry ingredients in a bowl.


Third • Make three wells in the dry ingredients and pour in the wet ingredients. Mix well.


Four • Fill jars two thirds full. This was enough for two Nutella jars and one Pesto jar.

You see something you tell me? See bottom of this post.

Five • Cook at 170 degrees Celsius for 25mins or until the sponge bounces back after a light touch.


Six • Remove carefully and allow to cool on the baking tray from the oven. This ensures the temperature change doesn't crack the glass.

Marshmallow and Nutella Topping

First • Pour two inches of boiling water in a pan big enough to take a glass bowl.

Second • Put glass bowl with the ingredients, in the water and keep water below boiling point. Mix until melted.


Third • Whisk mixture to ensure it is properly mixed.


Four • Blob on your jar cakes. Use a knife dipping in boiling water to shape where necessary, working quickly. 


You say you've noticed the little sprinkles? Well I added some sprinkles to my buttered jars before adding the mixture. I'm going to try this again soon and see if they stand out better with a light sponge. 

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