PREP TIME: 30 minutes
COOK TIME: 22-24 minutes
INGREDIENTS:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
For the Topping
1 cup quality caramel sauce
whipped cream or whipped topping
Heath candy bar bits
DIRECTIONS:
1. Preheat the oven to 350º F. Spray 18 small (4 ounce) canning jars with nonstick cooking spray. Place jars on a large baking sheet. Be sure to leave room between each of the jars for air to circulate while baking.
2. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the whisk attachment and mix on low speed until combined.
3. In another bowl, whisk together the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add in the coffee stir just to combine, scraping the bottom of the bowl with a rubber spatula. The batter will be very thin.
4. Using a large scoop, distribute the batter into the prepared canning jars, filling each 2/3 of the way full. Be sure you do not overfill the jars.
5. Bake for 22-24 minutes, or until a cake tester comes out clean. Allow jars to cool for 5 minutes.
6. Once cakes have cooled for 5 minutes, use a wooden skewer to poke holes in the top of each cake. Spoon 2 teaspoons of caramel over the top of the warm cakes, allowing it to trickle into the holes. If desired, top each cake with whipped cream and Heath candy bar bits.
NOTES:
- Mini Chocolate Poke Cakes are best served the day they are made; however, cakes can be stored within the refrigerator for up to 2 days.
- I have never had an issue baking is canning jars; however, there is a noted risk of them shattering. Be careful and have fun!
Adapted from Hershey's
Photo Credit: MyBakingAddiction
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