Hot Chocolate Cake Recipe By Chef Clinton Woods
Hot chocolate moves beyond the mug
Recently, Mason jars have become the serving vessel of choice at restaurants across the country. But we know of only one chef who's using the countrified containers to bake chocolate cake. At The Arrogant Butcher in Phoenix, Clinton Woods swirls olive oil into the dark batter, which gives the cake a gooey texture and cakey crust. The real secret behind the dessert's nostalgic flavor, though, is the contents of a packet of store-bought hot-chocolate mix. Hot cocoa beware: There's a new winter warmer in town.
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Recipe adapted from Clinton Woods, the Arrogant Butcher, Phoenix, AZ
Hot-Chocolate Cake
Hot-Chocolate Cake from the Arrogant Butcher in Phoenix
servings
8
cakes
Ingredients
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ½ cup Dutch-process cocoa powder, plus more for dusting
- ¼ cup hot-chocolate mix
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 eggs
- 1¼ teaspoons vanilla extract
- ½ cup extra-virgin olive oil
- 1 cup coffee, at room temperature
- 2 cups whipped cream
Directions
- Preheat the oven to 300°. In a medium bowl, whisk together the flour, sugar, cocoa powder, hot-chocolate mix, baking soda, baking powder and salt.
- In a large bowl, whisk together the buttermilk, eggs, vanilla extract, olive oil and coffee.
- Slowly add the dry ingredients to the wet, a third at a time, whisking to incorporate between each addition.
- Arrange eight 8-ounce Mason jars on a sheet tray and carefully pour ½ cup batter into each jar. Place the tray in the oven and bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
- Remove from the oven. Top each cake with the whipped cream and dust with cocoa powder. Serve warm.