Lemon Chocolate Jar Cake

Ingredients

• 4 pcs Eggs (Large, room temperature)
• 8 tbsp Granulated sugar
• 8 tbsp Whole milk
• 8 tbsp Olive oil (Extra‑virgin for best flavor)
• 1 tsp Lemon juice (Freshly squeezed; about 6‑7 drops per jar)
• 1 tsp Lemon zest (Finely grated fresh zest)
• 8 tsp Cocoa powder (Unsweetened)
• 8 tbsp All‑purpose flour (Sifted)
• 4 tsp Vanilla extract (One packet equals 1 tsp)
• 4 tsp Baking powder

Instructions

1. Gather and measure ingredients

   Measure all ingredients for 4 jars. Keep the lemon zest, cocoa powder, and flour sifted in separate small bowls.

   Time: PT5M

2. Beat eggs and sugar

   In the mixing bowl, whisk the 4 eggs together with 8 tbsp sugar until the mixture becomes pale and slightly frothy (about 2 minutes).

   Time: PT2M

3. Add wet ingredients

   Stir in 8 tbsp milk, 8 tbsp olive oil, 1 tsp lemon juice, and the lemon zest. Mix until just combined.

   Time: PT2M

4. Incorporate dry ingredients

   Add 8 tsp cocoa powder, 8 tbsp sifted flour, 4 tsp vanilla extract, and 4 tsp baking powder. Gently fold until the batter is uniform and no streaks remain.

   Time: PT3M

5. Portion batter into jars

   Divide the batter evenly among the 4 jars, filling each about three‑quarters full. Secure each lid tightly.

   Time: PT2M

6. Prepare the water‑bath

   Place the pot on the stove and add enough water so that it reaches just below the tops of the closed jars when they are placed inside.

   Time: PT2M

7. Cook the jars

   Bring the water to a gentle simmer over medium heat, then cover the pot. Cook for 20 minutes, keeping the water at a steady simmer (no rolling boil).

   Time: PT20M

   Temperature: Medium heat

8. Cool and serve

   Using tongs, carefully remove the hot jars from the pot and set them on a heat‑proof surface. Let cool for 3‑5 minutes before opening. Serve warm, optionally topped with melted chocolate or shredded coconut.

   Time: PT5M

Nutrition Facts

Calories

495

Protein

6 g

Carbohydrates

55 g

Fat

25 g

Fiber

2 g