My Chocolate and Raspberry Jam Cake is a chocoholics dream – rich, dark chocolate spiked with sweet berry flavours in a fudgy, brownie-like cake that is almost impossible to resist. The best part is, it simply could not be easier to make.
This is the recipe I turn to when I want a fabulous dessert but I really don’t have much time. It comes together in a saucepan and bakes to rich chocolate gorgeousness while you get on with other things.
One proviso, my Chocolate and Raspberry Jam Cake is not a beautiful cake when it comes out of the oven. Like so many of us, it needs a bit of help to look its best. I always flip the cake over when it is cool and serve it bottom side up. The bottom is smooth from baking in the cake pan and looks so much prettier than the top. Don’t however, be tempted to frost it, unless you have a seriously sweet tooth. In this case go ahead but please don’t say I didn’t warn you!
A little icing sugar (confectioner’s sugar) sifted over top of this Chocolate and Raspberry Jam Cake can transform it, especially if you have some raspberries to put on top. If raspberries are in short supply, this is the perfect opportunity to try using a stencil. Sift the icing sugar over top of the stencil. Then, once the icing sugar has had a chance to settle, lift the stencil off carefully using masking tape handles. I’ve also covered the top of the cake with whipped cream and scattered dried edible rose petals over top. I’ve considered using edible gold or silver sprinkles as well – I think they would be gorgeous.
The recipe began life as ‘Store Cupboard Chocolate Orange Cake’, from Nigella Lawson’s wonderful book,‘How To Be A Domestic Goddess’. I have played with the proportions of the ingredients a bit over the years, not so much as to risk upsetting the alchemy that is baking, but just enough to mean that I can make it easily using cup measures. Weight measurements can be hard to convert. While conversion charts can be helpful, I find that more often than not you end up with awkward measurements – one cup plus 1 tablespoon and a teaspoon – for example. This is far too fiddly for me and honestly, I prefer using cup measures anyway as that was how first I learned to bake. I have ended up using slightly more jam and flour and a bit less sugar but the recipe still works beautifully.
As with so many things, the quality of your results depends on the quality of your ingredients. This may be a simple cake but I urge you to choose a seriously rich dark chocolate. I love to use Cadbury Bournville. I discovered it when my husband worked for Cadbury many years ago and have been addicted to its rich flavour ever since. My late father loved it, particularly the British version, so I also use it in memory of my Dad and of pleasant afternoons spent sharing a bar of Bournville and catching up.
Equally, use a good seedless raspberry jam, fresh free range (pastured), preferably organic eggs and high quality butter. This will make an immeasurable difference to the result.
You could whip up a Chocolate and Raspberry Jam Cake in moments and surprise your family with an amazing dessert tonight. If you don’t have the ingredients, chances are you can find them at your local corner store. Go on, what are you waiting for?
Chocolate and Raspberry Jam Cake
- 1¼ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 4 ounces of dark chocolate chopped or broken into pieces
- 1 cup seedless raspberry jam
- ¾ cup granulated or caster sugar
- 2 large eggs beaten
- Preheat to oven to 350°F (180°C or 170°C for a fan oven).
- Butter a 20 cm (8 inch) springform cake pan and line the bottom with baking parchment.
- Sift the flour, baking powder and salt into a medium bowl. Set aside.
- Melt the butter in a large saucepan over medium heat. Keep an eye on it, you don't want browned butter!
- Stir in the chocolate with a wooden spoon and continue stirring as it begins to melt.
- Before the chocolate is completely melted, remove the pan from the heat.
- Stir until the butter and chocolate are thoroughly combined.
- Stir in the jam, sugar and beaten eggs, combining thoroughly.
- Beat in the dry ingredients which you set aside earlier. Do this in three additions, beating until the batter in relatively smooth.
- Pour the batter into the prepared pan and bake for 40 to 50 minutes or until a cake tester inserted in the centre of the cake comes out clean. .
- Cool in the pan on a rack for ten minutes before turning out on to the rack to cool.
- You can eat the cake warm if you don't want to decorate it with icing sugar but if you wish to pretty it up a bit you need to let it cool completely first. I suggest carefully turning the cake over before decorating and serving.
- Store in a covered container for up to 4 days.
If you enjoyed this cake you make also enjoy this Chocolate and Blueberry Pudding Cake.