(“Observe, dear gourmand, the pinnacle of post-supper engineering: a granola-based marvel that defies reason, gravity, and all earthly restraint. Layered by granologist lab-certified tweezers, scrutinized by magnifying glass, and devoured in total abandon.” – U.C.)
What is it?
A jarred dessert, yes—but not just any mere “cake in a jar” or “jar cake.” This is a triumph of texture and taste: alternating strata of rich chocolate cake, airy whipped topping, a kiss of cherry compote, and the humble, crumble hero: Uncle Crumbles Dark Chocolate Sea Salt granola.
With each spoonful, you’ll journey through crunch, cream, and cocoa in an operatic crescendo of chocolatey confection. When served properly and prudently, it is a dessert of such distinction that it demands a monocle, a magnifying glass, and a moment of reverent silence.
Ingredients: How to Concoct the Dark Chocolate Con-Cake-Tion:
In the Crumbles Kitchen, we took inspiration from far-flung decadent recipes – cupcakes and parfaits – and constructed something altogether absurd…absurdly delicious, that is!
For the Chocolate Cake:
- 2¼ cups all-purpose flour
- 3 tsp baking powder
- ¾ tsp baking soda
- ¾ tsp fine sea salt
- 12 tbsp unsalted butter, softened
- 1 cup + 2 tbsp Dutch-process cocoa powder
- 1½ cups granulated sugar
- 1½ cups light brown sugar (preferably muscovado)
- 1½ cups brewed dark roast coffee, room temp
- 1½ cups buttermilk, room temp
- 3 large eggs, room temp
- 1 tbsp vanilla extract
For the Cherry Compote:
- 1½ cups fresh cherries, pitted and halved
- 1 tbsp caster sugar
- 1 tbsp water
- Pinch of cinnamon
For the Whipped Mousse:
- ⅓ cup dark chocolate (50–60%), finely chopped
- ⅓ cup chilled whipping cream
For Assembly:
- 1½–2 cups Uncle Crumbles Dark Chocolate Sea Salt granola
- 1½ cups vanilla bean whipped topping or buttercream
- Shaved dark chocolate, for garnish
- Extra whole cherries or a single cluster of granola for flourish
Instructions:
Bake the Chocolate Cake
- Preheat your oven to 325°F (165°C). Line muffin tins with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and sea salt.
- In a saucepan over medium heat, melt the butter. Whisk in cocoa powder and cook for 1 minute. Remove from heat.
- Stir in both sugars until combined, then add coffee, buttermilk, eggs, and vanilla. Whisk until smooth.
- Pour wet ingredients into the dry and stir gently until just combined.
- Fill cupcake liners ¾ full and bake for 18–20 minutes, or until a toothpick comes out with just a few crumbs.
- Let cool completely, then cut each cupcake in half horizontally.
Make the Cherry Compote
- In a small saucepan, combine cherries, sugar, water, and cinnamon.
- Cook over low heat for 5–7 minutes, stirring often, until cherries break down and liquid thickens.
- Remove from heat and let cool completely.
Make the Mousse
- In a microwave-safe bowl, gently melt chopped chocolate in two 10-second bursts, stirring in between.
- In a chilled bowl, whip cream with a hand mixer on high for 3–4 minutes, until stiff peaks form.
- Fold a spoonful of whipped cream into the melted chocolate, then gently fold in the rest until smooth and fluffy.
- Chill for 10–15 minutes to set.
Assemble the Con-Cake-Tion
In clear jars or fancy glassware, layer in this order:
- Crumbled cupcake half
- Spoonful of cherry compote
- Spoonful of chocolate mousse
- Generous sprinkle of Uncle Crumbles Dark Chocolate Sea Salt granola
- Spoonful of whipped topping or buttercream
Repeat until your jar is nearly full, ending with granola and a flourish of shaved chocolate. Optional: top with one perfect granola cluster, applied with granologist lab-certified tweezers for theatrical effect.
To Serve: Chill for at least 30 minutes or overnight. Let sit at room temp for 10 minutes before serving. Devour with ceremony.
