This recipe yields 2 servings.
125g all-purpose flour
200g white sugar
2 Tbsp of semi-sweet chocolate chips
2g baking powder
1g ground cinnemon
15g unsweetened cocoa powder
1 egg, beaten
3ml vanilla extract
30g finely chopped walnuts
Sterilize 2 (1 pint) straight sided wide mouthed canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water untill needed. Preheat your oven to 165 degrees Celcius.
In a small bowl mix flour, sugar, baking soda and cinnamon. Set this mixture aside.
In a medium saucepan combine the butter, water and cocoa powder. Heat and stir until mixture is blended well. Pour this into a large bowl.
Stir in flour mixture and blend well. Add the buttermilk, egg, chocolate chips and vanilla and beat untill mixed very well. Stir in the walnuts.
Pour evenly into sterilized jars. Place the jars on a cookie baking sheet and bake for 35-40 minutes.
Using oven mitts, remove the cakes from the oven, place lids and then the rings to screw them down tightly. Listen for the jars to"ping" as they seal. If you miss it, wait until totally cooled off and press on the top of the lid. If it doesn't move at, it means that it is sealed.