No Jars Needed Sous Vide Chocolate Layer Cake

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5 from 2 reviews

A delicious chocolate cake and a new technique that works in every kitchen.



71 grams (1/2 cup) all-purpose flour

15 grams (2 ½ tablespoons) unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon kosher salt

99 grams (1/2 cup packed) light brown sugar

1 egg

¼ cup strong black coffee

¼ cup buttermilk

3 tablespoons melted butter

1 teaspoon vanilla

1-2 cups Cream cheese frosting 

1/2 cup diced fresh strawberries 

3 tablespoons strawberry jam

¼ cup chocolate ganache


  1. Set up your water bath and immersion circulator according to your equipment. Heat water bath to 198F and set cook time for 1 hour.
  2. Lightly coat a 6-inch round cake pan with non-stick spray. Line bottom of pan with parchment paper and spray with no-stick spray.
  3. In medium bowl, whisk flour, cocoa powder, baking soda and salt; set aside. In another bowl, whisk brown sugar and egg, about 30 seconds, making sure there are no lumps. Add coffee, buttermilk, butter and vanilla; whisk until well blended.
  4. Add flour mixture; gently whisk until dry ingredients are just moistened.
  5. Pour batter into pan. Insert pan into a 1-gallon Ziploc bag centering pan over bottom of bag. Add a magnet, facing out, from side of pan.
  6. Cover pan with a heat proof plate. Seal bag pushing out as much air as possible. Drop sealed cake into water bath attaching magnet to side of container making sure cake pan is submerged to its rim or slightly below water. Make slight adjustments, if needed, to be sure cake pan is level.
  7. Cook cake for 1 hour. Remove from water bath and open bag to let heat escape. Carefully remove cake from bag and remove plate.
  8. Let cake cool in pan for 10 minutes. Run a thin knife around the edge and invert on to cooling rack. Remove parchment paper. Cool completely.  
  9. Cake is delicious on its own served with whipped cream, but I like slicing it in half, horizontally, and turning it into a layer cake. I filled this one with a mix of fresh strawberries and jam and then frosted it with cream cheese frosting. I then swirled chocolate ganache (melted semisweet chocolate and heavy cream) through the frosting.