• Login
  • topnav-mobile
  • topnav-instagram
  • Follow Me on Pinterest

Enjoy this story from our archive, originally sent to TT members on .

Swiss Mix

Hot chocolate moves beyond the mug

Recently, Mason jars have become the serving vessel of choice at restaurants across the country. But we know of only one chef who's using the countrified containers to bake chocolate cake. At The Arrogant Butcher in Phoenix, Clinton Woods swirls olive oil into the dark batter, which gives the cake a gooey texture and cakey crust. The real secret behind the dessert's nostalgic flavor, though, is the contents of a packet of store-bought hot-chocolate mix. Hot cocoa beware: There's a new winter warmer in town.

Hot-Chocolate Cake

Recipe adapted from Clinton Woods, the Arrogant Butcher, Phoenix, AZ

Yield: Eight 8-ounce cakes


Cook Time: 30 minutes

  • INGREDIENTS

    • 1¾ cups all-purpose flour

    2 cups granulated sugar

    ½ cup Dutch-process cocoa powder, plus more for dusting

    ¼ cup hot-chocolate mix

    2 teaspoons baking soda

    1 teaspoon baking powder

    1 teaspoon kosher salt

    1 cup buttermilk

    2 eggs

    1¼ teaspoons vanilla extract

    ½ cup extra-virgin olive oil

    1 cup coffee, at room temperature

    2 cups whipped cream

DIRECTIONS

1. Preheat the oven to 300°. In a medium bowl, whisk together the flour, sugar, cocoa powder, hot-chocolate mix, baking soda, baking powder and salt.

2. In a large bowl, whisk together the buttermilk, eggs, vanilla extract, olive oil and coffee.

3. Slowly add the dry ingredients to the wet, a third at a time, whisking to incorporate between each addition.

4. Arrange eight 8-ounce Mason jars on a sheet tray and carefully pour ½ cup batter into each jar. Place the tray in the oven and bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes.

5. Remove from the oven. Top each cake with the whipped cream and dust with cocoa powder. Serve warm.
askourcook-graphical

Need help with this week’s recipe?
Get advice and tips from our Tasting Table Test Kitchen about this week’s recipe.

askourcook-gethelp

About The Chef

Clinton Woods owned his own café by the age of 19, then became the executive chef at Jolie restaurant and Stone Ashley Restaurant in Tucson, Arizona. Woods joined Fox Restaurant Concepts in 2002 and currently oversees menu research and development for all of the group's 13 restaurants, including The Arrogant Butcher.

The Arrogant Butcher, 2 E. Jefferson #150, Phoenix, AZ; 602-324-8502 or foxrc.com/the_arrogant_butcher.html

 
Visit The Arrogant Butcher's Website

TASTING TABLE knows the city's best tables—from under-hyped new restaurants to forgotten classics. Learn about the latest food trends and track top chefs when you sign up now:

join-button