Lemon Chocolate Jar Cake

Ingredients

• 4 pcs Eggs (Large, room temperature)
• 8 tbsp Granulated sugar
• 8 tbsp Whole milk
• 8 tbsp Olive oil (Extra‑virgin for best flavor)
• 1 tsp Lemon juice (Freshly squeezed; about 6‑7 drops per jar)
• 1 tsp Lemon zest (Finely grated fresh zest)
• 8 tsp Cocoa powder (Unsweetened)
• 8 tbsp All‑purpose flour (Sifted)
• 4 tsp Vanilla extract (One packet equals 1 tsp)
• 4 tsp Baking powder

Instructions

1. Gather and measure ingredients

   Measure all ingredients for 4 jars. Keep the lemon zest, cocoa powder, and flour sifted in separate small bowls.

   Time: PT5M

2. Beat eggs and sugar

   In the mixing bowl, whisk the 4 eggs together with 8 tbsp sugar until the mixture becomes pale and slightly frothy (about 2 minutes).

   Time: PT2M

3. Add wet ingredients

   Stir in 8 tbsp milk, 8 tbsp olive oil, 1 tsp lemon juice, and the lemon zest. Mix until just combined.

   Time: PT2M

4. Incorporate dry ingredients

   Add 8 tsp cocoa powder, 8 tbsp sifted flour, 4 tsp vanilla extract, and 4 tsp baking powder. Gently fold until the batter is uniform and no streaks remain.

   Time: PT3M

5. Portion batter into jars

   Divide the batter evenly among the 4 jars, filling each about three‑quarters full. Secure each lid tightly.

   Time: PT2M

6. Prepare the water‑bath

   Place the pot on the stove and add enough water so that it reaches just below the tops of the closed jars when they are placed inside.

   Time: PT2M

7. Cook the jars

   Bring the water to a gentle simmer over medium heat, then cover the pot. Cook for 20 minutes, keeping the water at a steady simmer (no rolling boil).

   Time: PT20M

   Temperature: Medium heat

8. Cool and serve

   Using tongs, carefully remove the hot jars from the pot and set them on a heat‑proof surface. Let cool for 3‑5 minutes before opening. Serve warm, optionally topped with melted chocolate or shredded coconut.

   Time: PT5M

Nutrition Facts

Calories

495

Protein

6 g

Carbohydrates

55 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: Flax egg (1 tbsp ground flax + 3 tbsp water) for vegans
• Instead of Granulated sugar: Coconut sugar, Honey (reduce milk)
• Instead of Whole milk: Almond milk, Soy milk
• Instead of Olive oil: Vegetable oil, Melted butter
• Instead of Lemon juice: Lime juice
• Instead of Lemon zest: Lemon extract (¼ tsp)
• Instead of Cocoa powder: Dutch‑process cocoa, Carob powder
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Vanilla extract: Almond extract, Maple extract
• Instead of Baking powder: Baking soda + cream of tartar (1 tsp + ½ tsp)

Equipment Needed

• 4 small mason jars (8‑oz capacity)
• Medium‑sized pot
• Whisk or fork
• Measuring spoons
• Mixing bowl
• Stove (medium heat)

Critical Steps — Do Not Skip

• Beating eggs and sugar until pale (Step 2) creates the cake’s airy texture.
• Folding in dry ingredients gently (Step 4) prevents over‑development of gluten.
• Ensuring the water level stays just below the jar lids during cooking (Step 7).

Chef Tips from the Video

• For extra shine, brush the tops of the jars with a thin layer of melted butter before cooking.
• Add a pinch of sea salt to enhance the chocolate flavor.
• Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.

Troubleshooting

Storage

Refrigerator: Store cooled jars, sealed, for up to 3 days.

Freezer: Wrap each jar tightly with plastic wrap and freeze for up to 1 month.

Room temperature: Can sit at room temperature for 2‑3 hours after cooking, but longer storage is not recommended.

Make-Ahead Tips

• Prepare the batter up to Step 4, cover, and refrigerate for up to 12 hours. Add baking powder just before filling jars.
• The cooked cakes can be reheated in the microwave for 20‑30 seconds.