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Chocolate and Raspberry Jam Cake on AprilJHarris.com
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4.8 from 10 votes

Chocolate and Raspberry Jam Cake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Author Adapted from How To Be A Domestic Goddess


  • 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.
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