Dessert in a jar
Instructions:
First, begin by preparing the batter. Beat the eggs with the sugar until you get a soft and light-colored cream. Then, in a bowl, mix the flour with the cocoa powder. Separately, combine the water and oil. Next, gradually add these ingredients to the egg and sugar mixture, alternating them, while beating with a mixer or a whisk.
Tip: It’s important to add the ingredients alternately and gradually to avoid lumps in the batter.
Once the batter is smooth, incorporate the baking powder and baking soda. After that, transfer the batter to a greased and floured glass baking dish. Bake in a preheated oven at 356°F (180°C) for 30–40 minutes, or until it passes the toothpick test.
Tip: We recommend using a 12×14 inch (30×35 cm) glass baking dish.
While the batter is baking, prepare the coconut filling. Combine all the ingredients in a saucepan and place over medium-low heat. Stir constantly for about 10 minutes, or until it thickens. Then, turn off the heat and let it cool.
Tip: Stir continuously to prevent the cream from burning on the bottom.
For the chocolate topping, which can also be used as a filling, follow a similar process. First, dissolve the cornstarch in the milk. Next, place it over heat along with the sugar, butter, and chocolate. Stir constantly for 10-15 minutes, or until it thickens and starts boiling.
Tip: If the cream doesn’t thicken after 10 minutes, dissolve another tablespoon of cornstarch in a bit of milk, add it to the mixture, and cook a bit longer.
Finally, when the chocolate cake is baked, remove it from the oven and let it cool completely. Then, cut out circles of cake matching the size of your jars using a round cutter or a glass. Assemble the jars by layering: a slice of cake, some filling, another slice of cake, and finally the topping.
Tip: If the cake is dry, mix 1 tablespoon of condensed milk with 1 cup of milk or water and drizzle it over the cake before assembling. Once the jars are assembled, seal them and store them in the refrigerator.
