Chocolate and Raspberry Jam Cake
Ingredients
- 1¼ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter plus extra for greasing
- 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
Instructions
- Preheat to oven to 350°F (180°C or 170°C for a fan oven).
- Grease 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 the chocolate into the butter with a wooden spoon and let it all start to melt together. 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 and slightly cooled.
- Stir in the jam, sugar and beaten eggs into the butter and chocolate, 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. I always flip the cake over once again to its "good side" before serving.
- The cake can be served warm with a bit of ice cream or you can cool it completely and dust with icing sugar before serving.
- Store the cake in a covered container for up to 4 days at room temperature.
Notes
Slightly adapted from a recipe by Nigella Lawson.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.