Chocolate Jam Cake

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.

Chocolate Jam Cake

Ingredients:

  • 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

Chocolate Jam Cake

Method:

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)

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