Steamed Chocolate Hazelnut Mason Jar Cakes
Moist chocolate hazelnut and raspberry cakes steamed right in mason jars. Individual portions stay soft for days, look charming on the table, and require almost no cleanup.
Equipment
- 2 | 8-oz Ball mason jars | with lids
- 1 | Deep pot with lid | for water bath
- 1 | Spoon | for mixing
- 1 | Tongs | for lifting hot jars
Ingredients
- 2 | | large eggs |
- 4 | tbsp | granulated sugar | divided
- 4 | tbsp | all-purpose flour |
- 2 | tbsp | unsweetened cocoa powder |
- 2 | tbsp | whole milk |
- 1 | tbsp | vegetable oil |
- 0.25 | cup | chopped hazelnuts |
- 1 | cup | fresh raspberries | for second jar
- 3 | tbsp | granulated sugar | raspberry version
- 1 | tbsp | powdered sugar | for dusting
- 1 | sprig | fresh mint | optional
Instructions
- Wash and dry two 8-oz mason jars; lightly grease insides.
- Crack one egg into each jar and add sugar.
- Stir flour and cocoa into the chocolate jar; add flour only to the second jar.
- Mix in milk and oil until smooth.
- Fold chopped hazelnuts into chocolate batter.
- Gently press raspberries into the pale batter.
- Wipe rims and seal lids firmly but not too tight.
- Place jars in a pot, add boiling water halfway up sides, cover, and simmer 25 minutes.
- Remove jars with tongs, rest 5 minutes, open, and dust raspberry cake with powdered sugar.
Notes
Store cooled jars in the refrigerator up to 4 days.
Reheat in the microwave for 15–20 seconds if desired.
Do not fill jars more than two-thirds full to allow for rising.
Use any heat-safe glass jars with tight lids if Ball jars are unavailable.
Reheat in the microwave for 15–20 seconds if desired.
Do not fill jars more than two-thirds full to allow for rising.
Use any heat-safe glass jars with tight lids if Ball jars are unavailable.