Spiced Mocha Chocolate Icebox Cake Jars – rich, creamy, and simply irresistible!

Spiced Mocha Chocolate Icebox Cake Jars – rich, creamy, and simply irresistible!

Ingredients:

For the Chocolate Cake Layers:
1 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup strong brewed coffee (cooled)
For the Mocha Whipped Cream:
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tablespoons instant coffee granules
2 tablespoons cocoa powder
1 teaspoon vanilla extract
For the Chocolate Ganache Layer:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream

Instructions:

Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Alternate adding the dry ingredients with the buttermilk and brewed coffee, beginning and ending with the dry ingredients. Mix until just combined.
Spread the batter evenly into the prepared pan and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely, then cut into small round pieces using a cookie cutter that fits your mason jars.
To prepare the mocha whipped cream, beat the heavy cream, powdered sugar, instant coffee granules, cocoa powder, and vanilla extract together until stiff peaks form.
For the ganache, heat the heavy cream until steaming, then pour it over the chocolate chips. Let sit for a minute, then stir until smooth.
To assemble, place a layer of chocolate cake into each jar, drizzle with ganache, add a generous layer of mocha whipped cream, and repeat until the jars are full, ending with a swirl of whipped cream on top.
Dust the tops generously with unsweetened cocoa powder.

Decoration Tips:

Use a piping bag fitted with a large star tip to swirl the mocha whipped cream on top for a professional bakery-style finish.
Dust the top generously with a fine mesh sieve and high-quality cocoa powder for an elegant and slightly rustic look.
For a more luxurious touch, drizzle a thin stream of chocolate ganache over the whipped cream just before dusting with cocoa powder.
To create perfectly even layers, gently press each cake layer down before adding the ganache and cream.
If making ahead, assemble the jars and keep them refrigerated; dust with cocoa powder just before serving to keep it fresh and vibrant.
Happy Baking