This is a great and easy-to-make everyday cake. I very much subscribe to the Marie Antoinette school of cake-eating where cake is an expected part of the day rather than a special treat. This cake is plain enough to stop you feeling like you’re over-indulging, but it’s dense and moist and tasty enough to hit the spot. It’s also National Chocolate Week this week (apparently) so that’s an extra excuse too.
It’s based on a Nigella recipe which uses Marmalade to flavour a chocolate cake, but I fancied a strawberry version and very delicious it is too!
I think using black cherry jam would be equally delicious…
It’s great served still warm from the oven with a scoop of vanilla ice cream, or left to go completely cold and eaten in big slices with a cup of tea.
- 125 g butter
- 100 g good quality dark chocolate, broken into pieces
- 300 g GOOD strawberry jam (although cherry jam would be equally delicious)
- 100 g castor sugar
- 2 eggs, beaten
- 150 self-raising flour
Melt the butter in a saucepan, then take off the heat and add the chocolate. Stir until all the chocolate has melted.
Add in your jam and sugar, the 2 eggs and finally the flour.
Mix like mad, then tip into a lined loaf tin and cook for 50 minutes at 190 degrees C (or until a skewer comes out clean)