Chocolate Jam Cake
Indulge in the rich, velvety flavors of Chocolate Jam Cake, a dessert that masterfully combines the decadence of dark chocolate with the subtle sweetness of your favorite fruit jam. This easy-to-make cake is crafted with pantry staples like cocoa powder, all-purpose flour, and creamy butter, while the addition of melted chocolate and jam ensures a moist, luscious crumb with a hint of fruity vibrancy in every bite. Perfect for celebrations or as a weeknight treat, this cake is baked to perfection in just 35 minutes and can be elegantly finished with a dusting of powdered sugar. Whether you use raspberry, strawberry, or apricot jam, this unique twist on a classic chocolate cake is sure to delight both kids and adults alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.75 cups milk
- 0.75 cups fruit jam (e.g., raspberry, strawberry, or apricot)
- 4 ounces dark chocolate, melted and cooled slightly
- 1 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined – do not overmix.
Gently fold in the jam and melted dark chocolate until evenly incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar before serving.
Slice and enjoy your Chocolate Jam Cake!
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2192 mg | 95% | |
| Total Carbohydrate | 618.9 g | 225% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 336.5 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 559 mg | 43% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 3175 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
