Take-n-Bake Molten Chocolate Cake in a Mason Jar

molten chocolate cake in a mason jar

hot cakes in a mason jar

I am surprised that it took me so long to discover this fabulous ready to bake cake by chocolatier Autumn Martin of Hot Cakes. She started making them in 2008. Since then, the dessert served in a Mason jar has exploded. If a molten chocolate cake is not a novelty, why do I write about it? In a word: convenience!

molten chocolate cake in a mason jar

What I like most about her product is that you buy it ready to bake. Others will appreciate that it is organic. Personally, I simply imagine the smell in my house before serving dessert to my guests. Many people prefer to buy desserts when they have friends for dinner. I do! The reason that I buy the dessert is to have more time to cook the rest of the meal. Once in a while, I will make my own dessert.

Until now,  Hot Cakes did not have a brick and mortar shop.  They sold at farmers’ markets, at their online store and through indie shops in the state of Washington. Last weekend, they opened their first brick and mortar shop called Hot Cakes Molten Chocolate Cakery with a partial funding round on Kickstarter.

Since I doubt that Hot Cakes are shipping to Montreal, I will have to experience with my own molten chocolate recipe. Did you ever bake your own molten chocolate cake in a Mason jar? Do you have any advice for beginner bakers?

Dark Decadence Take-n-Bake Molten Chocolate Cake in a Mason Jar $8 USD at Hot Cakes


  • Anthony Spence
    June 7, 2012 at 06:55

    Wow I wanna have it right now it seems really delicious!!

  • Kristin
    June 7, 2012 at 10:54

    I just LOVE Molten Hot Cakes! And they are local! Cannot wait to visit their store here in Seattle! Maybe next time you come this way we can enjoy some together it would be great to meet you irl 🙂

    • Kim
      June 7, 2012 at 12:01

      That would be awesome, Kristin. I wish to have the chance to visit Seattle sooner than later.

  • Keep It Real
    December 31, 2012 at 06:08

    Does anyone know this recipe?