Dark Chocolate & Mint Mason Jar Cake Recipe
Position rack in centre of oven, then preheat to 350°F. Grease Mason jars with 2 tbsp butter.
Whisk flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Set aside.
Beat remaining 1/2 cup butter and honey in a large bowl, using an electric mixer on medium, until smooth. Beat in eggs, one at a time, until smooth. Then beat in peppermint extract.
Fold half of flour mixture into butter mixture until just combined (do not over mix). Fold in yogurt until combined, then fold in remaining flour. Divide batter evenly into prepared Mason jars, filling each just over halfway full. (To make filling easy, you can use a piping bag.)
Arrange Mason jars in a roasting pan. Fill pan with hot water, up to 1 ½-in below the top of the pan.
Bake until a skewer inserted in centre of cakes comes out clean, about 25 to 30 minutes. Using oven mitts or a towel, carefully remove Mason jars from pan and transfer to a rack to cool completely.
Fill Mason jars with icing and decorate as desired with Cake Mate Décors, up to 12 hours in advance of serving. To store, ice cakes and seal with lids for up to 48 hours in refrigerator.
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Last updated: February 4th, 2021
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