Yellow Cakes in a Jar with Chocolate Ganache

Watch how to make this recipe.

Special equipment: four 8-ounce jam jars, cleaned and dried

For the yellow cake: Preheat the oven to 350 degrees F. Beat the butter and sugar until light and fluffy in a medium bowl.

Add the eggs one at a time, beating in between additions.

Add the vanilla and beat until well mixed.

Whisk the flour, baking powder and salt in a small bowl.

Add half the flour mixture to the butter mixture and mix until incorporated.

Mix in the half-and-half.

Mix in the remaining half of the flour mixture.

Spray the jars with vegetable nonstick spray. Fill each jar about halfway full with batter.

Place the jars on a baking sheet and bake until the cake springs back from a gentle touch, about 25 minutes.

Meanwhile, for the chocolate ganache: Boil the half-and-half in a saucepan.

Add the chocolate.

Let the ganache sit for 5 minutes, and then whisk until smooth.

Once the cakes are cooked, remove from the oven and cool, 1 to 2 minutes. Spoon the chocolate ganache on top. Top jars with vacuum-seal lids. The heat of the cakes will create the seal as the cakes cool.