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Chocolate Strawberry Cake Jars by Cashmere & Cocktails

Chocolate Strawberry Cake Jars

Chocolate strawberry cake jars are the perfect option when you're looking to serve individual desserts. They're the perfect handheld treat!
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 2 hours
Course Dessert
Servings 6

Ingredients
  

For the cake

  • 4 Eggs
  • 2 cups Granulated Sugar
  • 1 cup Butter, softened
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Baking Powder
  • 3 cups all-purpose flour
  • ½ cup Strawberries, fresh or frozen(thawed)
  • 1 cup Milk
  • Red food colouring, optional

For Chocolate Ganache

  • 1 ½ cups Semi-sweet chocolate chips
  • 1 cup Heavy whipping cream

For the Strawberry Buttercream

  • 1 cup Butter, softened
  • 3-4 cups Confectioners' sugar
  • 2-3 tablespoon Milk
  • ¼ cup Strawberry puree

Instructions
 

For the Strawberry Cake

  • Preheat oven at 350°F. Line a 11x17 inch rimmed baking pan with parchment paper. Set aside.
  • In a large mixing bowl, combine butter, sugar and eggs. Beat with an electric mixer until smooth and creamy. Add vanilla and red food colouring and beat until well combined.
  • In a separate bowl, wisk baking powder, salt and flour.
  • In a blender or food processor, blend strawberries until puree.
  • Add dry ingredients, milk and strawberry puree to bowl of wet ingredients. Blend until just combined.
  • Pour batter into prepared baking dish. Bake 10-12 minutes or until a toothpick interted in the center comes out clean. Cool completely.

For the Ganache

  • Place chocolate chips into a heat proof bowl. Set aside.
  • In a small sauce pan, warm the whipping cream over medium/low heat until it comes to a simmer.
  • Pour warm whipping cream over chocolate chips. Allow to sit 3-5 minutes. Slowly whisk chocolate chips and whipping cream until smooth. Allow to cool completely.

For Strawberry Buttercream

  • In a large bowl, whip butter until creamy.
  • Add confectioners' sugar, vanilla extract and strawberry puree, beating on low speed until well combined. Add milk, 1 tablespoon at a time, until desired consistency is achieved.

Jar Assembly

  • Using a circular cookie cutter the size of your jar opening, cut cake into 12 circular portions.
  • Place one circle of cake in the bottom of each jar.
  • Using a piping bag, pipe a layer of ganache over the first cake layer.
  • Using a pipine bag, pipe a layer of strawberry frosting over the ganache layer.
  • Repeat steps 2, 3 and 4.
  • Serve and enjoy!

Notes

Different size jars may alter the number of portions the recipe yields. Adjust the number of cake circular cutouts accordingly.
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