The Estate Bakery
Peanut Butter and Mocha Cake in Mini-Mason Jars
The Strategy:
Layering rich chocolate-espresso cake crumbs with a fluffy, whipped peanut butter cream in individual mini-mason jars makes for an incredibly chic and convenient dessert. The coffee-infused buttermilk cake remains beautifully moist and provides a deep, dark chocolate flavor that contrasts perfectly with the salty-sweet peanut butter cream. It is a stunning, individual treat that can be prepared ahead, making dinner party hosting smooth and stress-free.
Ingredients
- 1 ½ cups unbleached all-purpose flour
- ½ cup whole wheat flour
- 2⁄3 cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 cup brewed coffee, cooled
- 1 teaspoon pure vanilla extract
- 1 ½ cups natural cane sugar
- ¾ cup vegetable oil
- 1 large egg
- vegetable oil spray, for coating
Instructions
- Preheat the oven to 350°. Spray an 11 x 7 x 2-inch baking pan with vegetable oil spray.
- Line with parchment paper leaving several inches overlapping the top of the pan. Spray the paper with vegetable oil spray.
- Whisk together the flours, cocoa powder, baking soda and salt in a large bowl.
- Whisk together the buttermilk, coffee and vanilla in a separate bowl. Use an electric mixer to combine the cane sugar and vegetable oil until smooth.
- Mix in the egg.
- Mix in one third of the dry ingredients followed by one third of the liquid ingredients until smooth. Continue alternating dry with wet until you have a smooth batter.
- Spread the batter into the baking pan. Lick the beaters . . . just kidding!
- Bake until a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes.
- Cool the cake in the pan for 5 minutes.
- Pull up the sides of the parchment paper and remove the cake from the pan.
- Cool on a rack. Use an electric mixer to whip together the cream, peanut butter and confectioners' sugar until fluffy.
- Assemble the desserts in small 3 to 4-ounce mini-mason jars, shot or juice glasses. Start with a dollop of peanut cream.
- Drizzle a few chopped peanuts and then crumbled up pieces of cake. Continue layering, finishing with cream and chopped peanuts. You can refrigerate the desserts for up to 24 hours.
- Bring to room temperature before serving. Alternatively, you can cut the cake into squares.
- Top each with a dollop of peanut butter cream and a scattering of chopped peanuts.
After Market Leftovers
You probably will only use half of the cake for 12 individual desserts. But this is great news. You can store the extra cake in an airtight resealable bag and freeze it for up to 1 month. The next time you want to make this or any other individual dessert, your cake is ready to go!
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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The Heart of the Table
These individual jars are like little sweet surprises on the table, immediately sparking smiles and excitement among guests. The combination of rich chocolate and creamy peanut butter is a nostalgic favorite elevated with a touch of espresso sophistication. They bring a playful, relaxed energy to the end of the meal, inviting everyone to savor their own jar and enjoy the sweet moment.
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a hand-cut glass mixing pitcher with a diamond-cut pattern
- a sleek, solid brass Japanese double jigger with inner measurement lines
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- unbleached, pre-cut parchment paper sheets for clean releases
Neighborly Grace
- THE PRESENTATION: Serve the mini-mason jars on a rustic slate board with small polished silver spoons, garnished with a sprinkle of chopped peanuts on the top layer of cream.
- THE POUR: A small cup of espresso or a glass of rich, dark coffee liqueur to highlight the mocha notes in the cake.
- THE VIBE: Evening Dining Room: Warm candlelight and a low-volume jazz playlist set an intimate, sophisticated mood that makes dessert feel extra special.
