Time for another cake jar - I know they are a little bit gimmicky but they really do go down a treat and they stay fresh for much longer and can be frozen ahead of time very easily - and I actually think they're pretty cool :)
Chocolate, Banana and Hazelnut Cake Jars
Ingredients: (makes 8)
2 Extra large eggs
80ml Sunflower oil
2 Ripe bananas (mashed)
140g Sasko Self-Raising Flour
160ml Chocolate hazelnut spread
8 375ml Mason-style/Consol Glass jars
250ml Whipping cream
100ml Chocolate hazelnut spread
Preheat the oven to 180*C and place the glass jars in a high-sided roasting tray.
Mix the eggs, oil, yoghurt and sugar together well.
Add the mashed bananas and combine.
Sift the flour and cocoa together in a mixing bowl.
Add the banana mixture to the cocoa and flour and stir until combined.
Spoon 2 tablespoons of the batter into each jar, top with a spoonful of chocolate hazelnut spread and then finish with the remaining batter.
Make a water bath: fill the roasting tray with enough hot water to come a quarter of the way up each jar*.
Bake for 25 minutes or until a skewer inserted into the centre of one of the middle cakes comes out clean.
Carefully remove the jars from the water bath using oven gloves and allow to cool.
Whip the cream until soft peaks form then stir through the chocolate hazelnut spread and spoon equal amounts into each jar before serving.
*Tip 1: It is important to bake the jars in a water bath as this creates more even heat distribution around the jars and will ensure that the glass does not crack or break. It is also therefore important to use high quality glass jars like mason jars that can withstand high temperatures.
Tip 2: Once cooled, you can seal your cake jars and store them in the freezer for up to a month.
Tip 3: You can top your cakes with any variety of treats: whipped cream and sliced fresh bananas, Bar One sauce or even themed toppings like mini chocolate eggs at Easter.