Chocolate Jam Cake

This week started with birthday cake. Normally this could only be considered a Good Thing, but after your dedicated web editor consumed three slices of bakery heaven on Monday (followed up by a cheeky evening chocolate brownie), it was deemed necessary to herald Tuesday’s cake club with a public health warning about the dangers of cake.

…the desire to eat is reduced and replaced by a feeling of fullness. If you are concerned by the amount of cake you’re eating, then you’re not alone. We all need cake in our diets, but only a limited amount that is made up from “good” cake sources.

New and improved Bring a Friend day at Cake Club can help you to stay focused, motivated and reduce the impact of too many slices of cake. In the real world, we all lose our way from time to time, but the secret to good cake consumption is to take the long term view, employ moderation and enjoy the cake you love. So join in Bring a Friend Day at Cake Club, save your arteries and reduce the quantity of calories available for the rest of us.

Unfortunately, nearly everyone’s friends are already in cake club, so there weren’t many other people to bring. Fortunately, Jane’s two chocolate cakes were both so delicious that we managed to squeeze it all in with a little effort. Her recipe for chocolate jam cake follows.

125 g butter
100 g dark chocolate
300 g jam
150 g castor sugar
2 large eggs, beaten
150 g self-raising flour

Preheat oven to 180°C. Grease a 20cm springform tin.
Melt the butter over a low heat in a large pot. Stir in the chocolate until smooth and melted.
Add the jam, sugar and eggs and stir until well amalgamated.
Beat in the flour bit by bit.
Pour into the tin and bake for around 50 min until a skewer comes out clean.

This cake is my standby, can’t fail, need a cake in a hurry cake and comes from Nigella Lawson’s ‘How to be a Domestic Goddess’ where she calls it a Store Cupboard cake. In the original recipe she uses marmalade but I usually use raspberry jam or morello cherry jam for special occasions (such as cake club) cos that’s what I prefer but the idea is to use whatever you have at hand (hence the Store cupboard cake). I’ve also thrown a handful of blueberries in when I’ve had some in the freezer so you could also experiment with other fruit too if so inspired. When you use a ‘sloppy’ jam such as anathoth’s raspberry you end up with a dense brownie type cake, a firmer jam gives a more cakey cake. It can start to burn on top so I often turn it down to 170°C for the second half of the cooking time but it’s easily covered up with some icing sugar sifted on top.

Published in: on September 30, 2010 at 22:11  Leave a Comment  

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