Sous Vide Chocolate Cake
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 10
6 tablespoons unsalted butter, at room temperature
3/4 cup packed dark brown sugar
2 tablespoons granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
3/4 cup buttermilk
1 cup all-purpose flour
1/2 cup Dutch processed cocoa powder
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Set the Anova Sous Vide Precision Cooker to 195ºF (90.5ºC). Generously grease 5 half-pint canning jars with non-stick oil spray or butter.
Combine butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg, egg yolk, and vanilla and beat until combined. Beat in the buttermilk.
Remove the paddle attachment and place a fine-mesh strainer over the bowl. Sift flour, cocoa powder, salt, baking powder, and baking soda into the bowl. Return the paddle attachment and beat on low speed just until combined. Use a spatula to scrape down the sides of the bowl and fold in any stray flour.
Divide the batter between the prepared jars. Each jar should be no more than half full. Wipe off sides and tops of jars using a damp towel. Firmly tap jars on the counter to remove air bubbles.
Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place jars in water bath and set the timer for 3 hours.
When the timer goes off, remove the jars from the water bath. Place on a cooling rack. Carefully remove the lids. Let the cakes cool to room temperature in the jars before serving.