Best Chocolate Jam Cake Recipes

JAM CAKE WITH CARAMEL CHOCOLATE GANACHE

Steps:

• Center an oven rack and preheat the oven to 325°F.
• In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then whisk the mixture to ensure that the ingredients are well distributed.
• In a small bowl, stir together the jam and the buttermilk.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
• Divide the batter evenly into the prepared pans (there will be approximately 1 pound 4 ounces per pan) and smooth the tops. Bake in the middle of the oven until the centers are just barely firm when lightly touched, 32 to 34 minutes. Cool the cakes on a wire rack for 30 minutes before removing them from their pans. Once removed, continue to cool the cakes on the rack, top side up, until they reach room temperature. Leave the parchment paper on until you assemble the cake.
• To assemble the cake, place one of the layers, top side up, on a flat plate or a cake board. Using a thin metal spatula, spread a thin layer of caramel ganache (a bit more than 1/2 cup) on top of the cake and out to the edges of the cake. Sprinkle 2 tablespoons of almonds evenly over the ganache. Align the next cake layer, top side up, on top of the first one, and repeat with another thin layer of ganache and almonds. Place the final layer of cake on top of the cake. Frost the top heavily and the sides lightly with the remainder of the ganache. Lightly press the remaining toasted almonds on the sides of cake.
• This cake is best stored and served at room temperature. In an airtight container, it keeps for up to 5 days.

JAM-FILLED CAKE WITH CHOCOLATE GLAZE

Steps:

• Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.
• Pour batter into pan. Bake until top is light golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.
• With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate or serving platter and spread jam evenly on top with an offset spatula. Top with second layer.
• Make glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Pour glaze on cake and spread with offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours). To serve, arrange cream puffs (if using) on top of cake.

WHITE CHOCOLATE APRICOT JAM CAKE BITES

Steps:

• Melt butter in pan; remove from burner.
• Add 1 cup to white choc chips. Don't stir!
• In a medium mixing bowl, beat eggs and sugar.
• Stir in chocolate/butter mixture and vanilla.
• Combine flour and salt and add to mixture; combine.
• Pour half batter in to a greased 9-inch square baking pan.
• Bake 325°F for 15-20 minutes or until golden.
• Melt jam in small saucepan over low heat.
• Spread over warmed crust.
• Stir in extra choc chips to the batter.
• Drop batter by spoonfuls over jam.
• Bake 30-35 minutes, or until toothpick comes out clean.
• Let cool; cut into bite-size cakes and gobble up!

CHOCOLATE CAKE WITH PRICKLY PEAR JAM

Steps:

• To Make Jam:
• Wearing rubber gloves, cut a 1/2-inch slice off both ends of each pear and carefully peel off rind and discard. Chop prickly pear and place in food processor and blend until smooth. Strain, extracting as much puree and liquid by pushing down pulp with a rubber spatula.
• Place 1 cup prickly pear puree plus sugar in a saucepan over medium-high heat, for 10 minutes, stirring frequently until purée is reduced 1/2 cup. Remove from heat, transfer to a bowl and cool completely. Once cool stir in lime and orange juice.
• To Make Cake:
• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
• Beat pudding mix and milk in large bowl with whisk 2 min. (Pudding will be thick.) Gently stir in whipped topping.
• Place 1 cake layer on plate; spread with jam. Top with layers of half each of the pudding mixture and prickly pears; cover with remaining cake layer. Top with remaining pudding mixture.
• Refrigerate 1 hour. Top with chocolate shavings and prickly pear slices just before serving.

WHITE CHOCOLATE CHUNK & RASPBERRY JAM CAKE RECIPE BY TASTY

Steps:

• Preheat the oven at 180ºC.
• For the cake, set aside three separate bowls and do the following:
• Bowl 1: Add butter, oil and sugar, whip until it becomes a creamy mixture.
• Bowl 2: Mix the eggs, milk, vanilla and raspberry jam. Add slowly to the previous bowl.
• Bowl 3: Mix all the dry ingredients and add to Bowl 1.
• Now, grease your mold, pour the mixture in and bake for 20 minutes .
• For the cream: Mix the cream and the vanilla beans, whip until it reaches a soft peak.
• Cool the cake and top with cream. Once decorated, serve and enjoy!

CHOCOLATE-JAM CAKE

Steps:

• Preheat the oven to 350°F.
• Grease and flour a round 9 inch baking pan.
• Put butter, sugar, jam and water in a small pan on low heat.
• Stir until butter is melted and sugar is dissolved.
• Let it cool to room temperature.
• Sieve flour, baking powder and cocoa in a bowl.
• Add eggs and butter mixture.
• Mix batter with a wooden spoon, don't overmix.
• Pour batter in prepared pan.
• Bake 35 minutes or until an inserted skewer comes out clean.
• Serve with whipped cream or frosted with chocolate or just as it is.

CHOCOLATE-GLAZED RASPBERRY JAM CAKE

Steps:

• 1) Position an oven rack in the middle of the oven. Preheat oven to 325. Oil bottom, sides and center tube of 9-1/2 or 10-inch tub pan with sides at least 3-3/4 inches high. Line the bottom with parchment or wax paper and oil the paper. 2) Sift the flour, baking powder and salt together and set aside. Put the eggs in the large bowl of an electric mixer and mix on medium just to combine the yokes and whites. Add the sugar and beat for about 2 minutes, or until the mixture is fluffy, thick and lightened to a cream color. Decrease the speed to low and slowly mix in the oil, vanilla and almond extract. Mix in the flour mixture just until it is incorporated. Stop the mixer and scrape the sides of the bowl once during the mixing. Rub any lumps out of the baking soda and mix the baking soda into the sour cream. Mix the sour cream into the batter. Put the jam in a small bowl and stir it smooth. Pour the jam over the cake batter. Use a large rubber spatula to gently swirl the jam throughout the batter. Do not incorporate the jam completely into the batter. Pour the batter into the prepared pan. 3. Bake about 80 minutes. Gently press your fingers on the top of the cake. If the cake feels firm, insert a toothpick in the center of the cake. When the toothpick comes out clean, the cake is done. 4. Cool the cake in the pan for 10 minutes. Use a small sharp knife to loosen the cake from the sides and the center tube of the pan. Invert the cake onto a wire cake rack. Carefully remove and discard the paper lining. Cool the cake thoroughly. 5. Leave the cake bottom side up for glazing. Gently pour about half of the glaze over the top of the cooled cake. Use a thin metal spatula to spread the glaze inside the hole in the center and over the top of the cake. Spread a layer of glaze over the sides of the cake. Spread any remaining glaze on the top of the cake. Slide the cake onto a serving platter.

JAM-FILLED CAKE WITH CHOCOLATE GLAZE

Steps:

• Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.
• Pour batter into pan. Bake until top is light golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.
• With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate or serving platter and spread jam evenly on top with an offset spatula. Top with second layer.
• Make glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Pour glaze on cake and spread with offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours). To serve, arrange cream puffs (if using) on top of cake.