Sous Vide Chocolate Cake
Cake is certainly not the first thing I thought of to cook using the Anova Precision Cooker, but it is definitely one of the tastiest. This chocolate cake is tender and super moist, with no dry crumbles in sight. It’s easy to make, too — just mix up the one-bowl batter, divide it into jars, and sous vide for 3 hours. Because the cake is cooked in jars, it won’t slice into even layers, so have fun with the presentation. We love this straight out of the jar or torn into large pieces and plated with seasonal fruit. This recipe calls for a stand mixer, but you can make the batter using a hand-held mixer as well. Each jar will serve 1-2 guests.
Prep Time: 00:20
Recipe Time: 03:00
195F / 90.6C
- 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.