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Chocolate Malt Jar Cake

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15550 Chocolate_malt_jar_cake

Instructions

For the Cake:

  1. Preheat the oven to 350°F. Grease and line a half sheet baking sheet or jelly roll pan with parchment paper.
  2. Melt the chocolate chips in the microwave on medium (50 percent) checking every 10 – 15 seconds. Chocolate holds its form and looks shiny (it won’t look melted), so stir several times to check. Set aside when fully melted.
  3. Place the agave in a microwave safe bowl and warm on high for 30-40 seconds. In the meantime, crack eggs into the mixing bowl of a stand mixer and using a whip attachment, beat eggs on medium high speed until frothy, about 2-3 minutes. Slowly stream the agave on the side of the mixing bowl into the eggs and continue whipping until ribbon stage, about 5-7 minutes. The mixture should be pale and has tripled in volume.
  4. While the eggs are whipping, sift together the flour, malted milk powder, baking soda and sea salt and set aside. In another mixing bowl, add the cocoa powder and vanilla to the hot water and whisk till smooth. Add the melted chocolate and butter to the mixture and mix well.
  5. When the egg mixture is at ribbon stage, add the chocolate mixture and mix on medium high until just well incorporated, about 30-40 seconds. Add in flour mixture in thirds alternating with the buttermilk in halves, starting with the flour and ending with the flour mixture until just incorporated, scrapping with a rubber spatula from time to time.
  6. Transfer evenly to the prepared lined pan and bake in the middle rack of the oven for 18-20 minutes, or until done. When the cake is cooled completely, use a ring cutter to cut the cake in circles that fit the size of your jar. If you don’t have a ring cutter, make a circle template that fits the size of your jar and cut the cake in circles using a knife by tracing around your template. Set aside for assembly.

For Dark Chocolate Malt Mousse:

  1. Melt the chocolate chips in the microwave on medium (50 percent) checking every 10 – 15 seconds. Chocolate holds its form and looks shiny (it won’t look melted), so stir several times to check. Set aside when fully melted.
  2. In the bowl of a stand mixer using the whisk attachment. Whip the heavy whipping cream, agave & malted milk powder on medium high speed to soft peaks, be careful not to over whip. Gently and quickly fold in the melted chocolate with a rubber spatula. Place in a piping bag for assembly.

For Chocolate Agave Sauce:

Yields: 2½ cups

  1. Whisk together water, agave, cocoa powder in a medium saucepan and set over medium heat. Continue to whisk until mixture until it begins to boil. Remove from heat and stir in chopped chocolate until smooth and completely melted.

To Assemble:

Layer the cake and mousse in the jar to your liking. Top off with the chocolate agave sauce. You can also layer in the chocolate agave sauce if you wish and garnish with chocolate chips. Place the lid and refrigerate until the mousse is set.

Yields: 8 Jar Cakes (8oz)

Recipe Source: Chef Tanya Duyongco

Ingredients

  • For the cake:
  • 4oz Semi-Sweet Chocolate Chips
  • 5 Large, Cage-Free, Organic Eggs
  • 2/3 cups Wholesome! Organic Blue Agave
    Wholesome-Organic-Blue-Agave
    Organic Blue Agave
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  • 1/4 cup Cocoa Powder
  • 1/2 cup Hot Water
  • 1 Tbsp. Vanilla Extract
  • 12 Tbsp. Unsalted Butter (melted)
  • 3/4 cup Buttermilk
  • 3/4 cup All Purpose Flour
  • 1 cup Cake Flour
  • 1/4 cup malted milk powder
  • 1 ½ Tsp. Baking Soda
  • 1/2 Tsp. Sea Salt
  • For Dark Chocolate Malt Mousse:
  • 8 oz Dark Chocolate Chips
  • 1 Tbsp. Wholesome! Organic Blue Agave
    Wholesome-Organic-Blue-Agave
    Organic Blue Agave
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  • 2 cups Heavy Whipping Cream (chilled)
  • 1/4 cup Malted Milk Powder
  • For Chocolate Agave Sauce (Yields 2 ½ cups)
  • ½ cup Water
  • ¾ cup Wholesome! Organic Blue Agave
    Wholesome-Organic-Blue-Agave
    Organic Blue Agave
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  • ¾ cup Unsweetened Cocoa Powder
  • 4 oz. Bittersweet Chocolate (finely chopped)

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