When we set out to find the best hot chocolate recipe
around, we thought we could count on a few certainties: a spoon, a mug, a
ridiculously rich mix and maybe a pinch of cinnamon. But when we came across
this recipe, adapted from Clinton Woods, we knew we’d be tossing our mugs in
the sink without a backward glance. Our only question is who’s baking?
Makes eight 8-ounce cakes
1 ¾ 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
1 ¼ teaspoons vanilla extract
½ cup extra-virgin olive oil
1 cup coffee, at room temperature
2 cups whipped cream
1. 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.
2. In a large bowl, whisk together the buttermilk, eggs, vanilla
extract, olive oil and coffee.
3. Slowly add the dry ingredients to the wet, a third at a
time, whisking to incorporate between each addition.
4. Arrange eight 8-ounce Mason jars on a sheet tray and
carefully pour 1/2
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.
5. Remove from the oven. Top each cake with the whipped
cream and dust with cocoa powder. Serve warm.
BY GL ON 1/29/2012 12:00:00 AM
POSTED IN sweet treats, winter holiday recipes, chocolate, cake, V-day treats