Chocolate Cake

Part One

• Place all ingredients in the first part into a saucepan over low heat. Stir until they are fully incorporated, 5-7 minutes. Remove from heat and allow to cool a bit. It should be a little thick and similar to custard.

Part Two

• In a medium bowl, sift flour, baking soda, and baking powder together.
• Add ½ cup warm butter, sugars, eggs, cooled coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. (You could also stir by hand.)
• Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Stir by hand until all ingredients are well combined.
• Pour onto a prepared (sprayed or lined with parchment baking sheet (I used a 10x15-inch baking sheet). Smooth out the batter and gently tap on the counter.
• Bake in a 350°F oven for 16-22 minutes, or until the center no longer appears wet and an inserted toothpick is removed with a few crumbs.

Peppermint Whipped Cream

• Add heavy cream to mixing bowl, mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker (the gradual speed progression prevents you from spraying yourself with cream).
• When the cream starts to thicken stop the mixer, add in the confectioners' sugar. Then resume mixing again starting with low speed and increase to medium speed up to high speed.
• The cream will thicken and start to peak. Stop the mixer and add in the peppermint extract. Mix on high speed until the cream is thick and stiff.

Layering in the Mason Jar

• Start by placing a few cubes of cake in the bottom of the jar. Add a dollop of the Peppermint Whipped Cream and then another layer of cake. Repeat until you reach the top. Drizzle with chocolate syrup and add a sprig of mint for garnish.