I have some very fond memories of jar cake. When my soldier deployed for the first time, I was determined to send him cake for his birthday. Homemade cake! I considered my options and decided jar cake would be my best bet as the Military Postal Service can take up to 4 weeks to deliver the goods, depending on where you’re sending it to! My soldier received his cake a day before his birthday (the package took about 3 weeks to arrive) and I made sure to include a can of spray cream (yuk but he loved it!) and some chocolate sauce. He reported back that the cake tasted fresh and wasn’t the least bit dried out so that should answer questions about how long jar cake keeps (well, three weeks at least! That is if you make plain cake; I have never sealed glass cake with fruit in it).
This recipe is pretty close to an authentic Black Forest Cake. It has all the key ingredients: Sour cherries, Kirschwasser (similar to cherry brandy), cream and chocolate cake! I must say, I am more than pleased with the outcome and it is SO easy to make.
It is true, you bake the cake in the glass so please don’t take just any glass, make sure it is a canning jar! I ordered my favorite German jars from Weck online; mainly because I get all nostalgic looking at them (Weck jars have been around forever) and also, I know that they can stand the heat although any good canning jar should last in the oven. If you are planning on storing your jar cake for an extended amount of time, make sure to put the lid on as soon as you take the cake out of the oven; that way it will seal and create a vacuum and hopefully keep for a month or two.
A few notes on the ingredients:
Kirschwasser: I bought a bottle at a local liquor store. I paid $15 for it but keep in mind that any decent cheese fondue recipe calls for Kirschwasser and it will last you forever – both in terms of quantity and shelf life.
Sour cherries: I went to all my favorite specialty food stores first but none of them carried sour cherries. I ended up finding them at the local supermarket, of all places! I used these(I don’t like using cans but at least, these cherries are all natural and have just water added).
Cream: Thanks to the Texan Meister Baker, I am now looking for excuses to make coconut cream. It is SO delicious and I just can’t get enough of it. I recommend Native Forest simply because their cans do not contain BPA.
Black Forest Jar CakeRecipe by: Rose – The Clean Dish Yields: 6 jars Prep time: 40 mins, Cook time: 20 mins
Batter (for 6 glasses each 9.8 fl oz)1 cup hazelnut flour 2 cups almond flour ½ teaspoon baking soda 2 tablespoon unsweetened cocoa powder 2 tablespoon (nut)milk ½ cup honey ¼ cup coconut oil 1 teaspoon vanilla extract 2 eggs 3-5 drops of fresh squeezed lemon juice
Cherry topping (for 3-4 glasses – if you’re using all jar cakes right away, double amount below)1 can of sour (tart) cherries 3 large medjool dates (pitted) 1-3 tablespoon Kirschwasser (I used 1 but don’t hold back if you like the aroma!)
Cream (double amount if you use all jar cakes immediately)1 can of regular (not light) coconut milk (Native Forest; they make cans without BPA) Optional: 2-3 drops of organic Stevia Unsweetened chocolate flakes (I used a bar of chocolate and grated it)
- Soak dates in water (ideally, let them soak overnight)
- Preheat oven to 325F
- Separate egg whites and yolks
- Add lemon juice to egg whites and beat until stiff, set aside
- Heat coconut oil in a small saucer until melted
- Combine yolks, coconut oil, nut milk, honey and vanilla extract and mix well
- In a separate bowl, mix flours, baking soda and cocoa powder
- Mix together dry and wet ingredients
- Fold in egg whites
- Pour batter into jars
- Bake for 20-30 mins
- Strain cherries and collect cherry water
- Remove pit from dates and cut into small pieces
- Combine cherry water, Kirschwasser and dates in a blender and mix until liquid is smooth
- Stir liquid into cherries
- Place a can of coconut cream in the fridge over night
- Don’t shake once it’s been refrigerated and scoop out cream from the top of the can, set the coconut milk aside
- Whip coconut cream with a hand mixer until it’s fluffy and creamy (if it’s too dry, add some coconut water)
- If you like it a little sweeter, add a few drops of Stevia