Preheat oven to 325°F
Coat the inside of 4 sterilized wide-mouth pint canning jars with cooking or baking spray. Place jars on jellyroll pan and set aside.
In a large bowl, combine flours, sugar, baking soda and salt. In a large mixing bowl combine canola oil, Kahlua, cocoa and 1/2 cup buttermilk and beat on low until smooth. Add flour mixture to Kahlua mixture, beating on low until well combined. Pour in remaining buttermilk, egg, egg substitute and extract and beat on low until smooth. Stir in chocolate chips, if desired.
Fill each jar with batter until half full (about 1 cup of batter) and place on pan. Carefully place the pan with the jars in the oven and bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
About 5 minutes before cakes are done, in a small saucepan, heat butter, Kahlua and chocolate syrup over medium heat. As the butter melts, stir to blend well.
Remove the pan with the jars from the oven and place each jar on a flat, heat-proof surface. Quickly poke holes in the top of each cake with a skewer. Then drizzle about 1 1/2 of hot Kahlua syrup over the top of each each cake. Holding the hot jar steady using a towel, screw the lid on the jar.
Once the jars cool, you can give them as gifts to be enjoyed, ideally within months.