Chocolate Tiramisu in a Jar

By cheeserohan

Ingredients

• Cake
• 1 box (18.25 oz) French vanilla cake mix
• 1 1/3 c brewed coffee, cooled slightly
• 1/3 c vegetable oil
• 3 eggs
• 3 tbs unsweetened cocoa powder
• 1/8 tsp ground cinnamon
• Filling
• 1 pkg (8 oz) Neufchatel cheese, softened
• 1 1/4 c heavy cream
• 1 container (6 oz) low-fat French vanilla yogurt
• 5 tbs sugar
• 8 Weck canning jars (9 oz each)
• 1 c brewed coffee
• 2 oz semisweet chocolate

Details

Servings 8
Adapted from familycircle.com

Preparation

Step 1

Cake. Heat oven to 350 F. Coat a 15 x 10 x 1 inch jelly roll pan with nonstick cooking spray. Line pan with wake paper; coat paper with spray. (Note: Cake and alternately be baked in a jumbo muffin tin).

Prepare cake mix according to package directions, substituting coffee for water and using oil, eggs, coca powder and cinnamon. Spread into prepared pan. Bake for 22 minutes or until dry to the touch. Cool in pan on a wire rack for 10 minutes, then invert onto rack and remove wax paper. Cool completely.

Filling. In a medium bowl, beat together Meufchatel, 1/2 c of the heavy cream, the yogurt and 1/4 c of the sugar on medium speed until blended and fluffy. Beat remaining 3/4 c heavy cream with remaining 1 tbs sugar.

Use a 2 3/4 inch cookie cutter to cut 8 cake rounds. Cut 8 more rounds with a 2 1/2 inch cookie cutter. Trim cakes level.

Use the back of a spoon to spread 2 tbs of the whipped cream in bottom of a jar. Grate 1/2 tbs semisweet chocolate over whipped cream. Top with 1 of the 2 1/2 inch cake layers, compressing with fingers to fit. Spoon 1 tbs of the brewed coffee over cake layer and allow to soak into cake. Top cake with another 2 tbs of the Neufchatel mixture and 1/2 tbs grated chocolate. Place a 2 3/4 inch cake layer over chocolate and spoon 1 tbs of the brewed coffee over cake. Let soak. Top with another 2 tbs of the Neufchatel mixture of 1/2 tbs grated chocolate. Dollop with whipped cream and more grated chocolate. Repeat process in remaining jars, using all cake layers and filling. Refrigerate until serving.