Step 3: Bake Tiny Cakes
Bake according to directions for cupcakes, and check for doneness. These are about cupcake size, but your jars may be larger and need more time.
When they're done, close the lids on 'em. They're self-sealing, and you'll be able to see the seal forming!
Alternatively, you can add a chocolate ganache* to the top before sealing. Make sure to screw those caps on while the cakes are still hot though, to get that all-important seal.
* To make ganache: Heat 1 cup cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over 9oz chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over cake.