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 CakeRecipe adapted from Clinton Woods, the Arrogant Butcher, Phoenix, AZ
Yield: Eight 8-ounce cakes
Cook Time: 30 minutes