Moist Coffee Chocolate Cake in a Cup

• Preheat the oven to 350℉. Line the bottom of the sheet cake pan with parchment paper and make sure to butter the sides or spray cooking oil on the sides of the pan.
• Wisk all the dry ingredients together in a large bowl.
• In the mixer or separate bowl mix all of the wet ingredients EXCEPT the coffee.
• Slowly incorporate the dry ingredients in batches mixing with the wet ingredients until well mixed. Make sure that there are no more pockets of dry ingredients. Scrape down the sides of the bowl as you go to make sure it's all well mixed.
• Once all the ingredients are mixed pour in the hot cup of coffee. Mix in well. Batter will seem a bit runny but that's ok.
• Pour the batter into the sheet cake pan. Make sure that the batter is evenly distributed. Put it in the oven and cook for 20 minutes. At the twenty-minute mark test the cake with a toothpick. If it's clean then the cake is done. If it's still wet put it in for 10 more minutes.
• Let it cool thoroughly. Once cooled you can start assembling your cake in a cup.

Whipped Chocolate Frosting

• Melt 6 ounces of chocolate in a double boiler. Once melted set aside to cool a little.
• In the mixer take the paddle attachment and beat the butter until it's smooth and noticeably paler. Slowly add in the powdered sugar, salt, and vanilla. On the slow setting incorporate all the ingredients scraping down the sides as you go.
• Whisk in the sour cream with the melted chocolate. The sour cream will be cool and the chocolate will be hot so it should be able to end up warm.
• On the mixer change from the beating paddle to the whisky. Pour the chocolate mixture in with the butter mixture. Whip the frosting on high until light and airy. The chocolate will be a lighter color and feel very creamy and light and fluffy when it's finished.

Assembly Of Cakes in a Cup

• Use the jar as a way to cut and measure the cake size in a circle. Using the jar cut the cake and then make as many circles as you need to fill the jars. In a pipping bag load up your frosting. Put a large tip on the end of the bag.
• At the bottom of the jar pipe, a large amount of icing covers the bottom. Then put a layer of cake in the jar. Repeat the process until it's filled. The icing should be the last layer of the cake. You can sprinkle chocolate chips on the top to add to the look. You can also decorate the jar with jute rope and place a wooden spoon through it for decor.