Chocolate Cake in a Jar

Recipe View Sterilize two straight-sided, wide-mouth, pint-sized canning jars, lids, and rings by boiling for 10 minutes. Keep the lids and rings in hot water until needed. (10 minutes)

Recipe View Preheat the oven to 325 degrees F (165 degrees C). (15 minutes)

Recipe View In a small bowl, whisk together the flour, sugar, baking soda, and cinnamon. Set aside. (5 minutes)

Recipe View In a medium saucepan, combine the butter, water, and cocoa powder over low heat. Stir until the butter is melted and the mixture is smooth and well-blended. Pour into a large bowl. (5-10 minutes)

Recipe View Gradually stir the flour mixture into the wet ingredients, blending well. Add the buttermilk, beaten egg, and vanilla extract. Beat by hand until the batter is smooth. Stir in the chopped walnuts. (5 minutes)

Recipe View Evenly distribute the batter into the two prepared canning jars. Place the jars on a baking sheet. (5 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted deep into the center of the cake comes out clean, approximately 35-40 minutes. (35-40 minutes)

Recipe View Using oven mitts, carefully remove the cakes from the oven one at a time. Immediately place a lid and ring onto each jar and screw them down tightly. Let the jars cool completely on the counter, listening for the 'ping' sound as they seal. Test the seal by pressing on the center of the lid; it should not move if sealed correctly.