Chocolate cake

I have made this cake several times, especially when I had cherry jam in the fridge and didn't know what to do with it. It's simply mixed, all in one bowl, and the chocolate glaze gives it a more festive appearance. It's not a classic cake; it has an intense cocoa flavor and a moist texture from the jam.

Quick Info

Total time: approximately 50-55 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: 8-10 slices, depending on how you cut it
Difficulty: easy
Recipe type: cocoa cake with jam, suitable for everyday dessert or when you have guests

Ingredients

2 eggs
a pinch of salt
100 g sugar
125 ml oil
200 ml milk
50 g cocoa
1 vial of rum essence
1 packet of baking powder
sifted flour (the amount is not clearly stated, see Preparation method)
3 tablespoons of cherry jam
For the glaze:
1 dark chocolate (90-100 g)
50 g butter
30 ml milk

Preparation method

1. Break the eggs into a large bowl, add a pinch of salt, and start mixing for a few seconds, just enough to break them well.
2. Add the sugar over the eggs and mix for 2-3 minutes until the mixture lightens in color and the sugar starts to dissolve.
3. Gradually pour in the oil, mixing continuously, like for mayonnaise, but without the need for a fine texture. Don't stress if it doesn't fully homogenize.
4. Add the milk, mixing gently. Meanwhile, mix the sifted flour with cocoa and baking powder. The exact amount of flour is not mentioned in the recipe, but I usually put enough to get a thicker batter than for sponge cake, but not too dense – between 200-250 g, adjusted according to how moist the jam is.
5. Incorporate the flour, cocoa, and baking powder mixture into the liquid composition with short up-and-down movements or with the mixer on low speed. When everything is mixed and there are no lumps, add the rum essence.
6. Finally, add the 3 tablespoons of cherry jam. Mix with a spatula, not too much, just enough to spread it throughout the mixture.
7. Prepare the cake pan: grease it with oil and dust it with flour. Pour the batter into the pan and level it out somewhat.
8. Place the cake in a preheated oven at moderate heat, about 180°C, for about 30 minutes. Check with a toothpick – if it comes out clean, it's ready. Don't leave it in longer than necessary to avoid drying out.
9. Remove the pan from the oven and let the cake sit for 5 minutes in the pan, then turn it out onto a rack and let it cool completely before glazing.
10. For the glaze, place the dark chocolate, butter, and milk in a small pot over very low heat or in a bain-marie. Stir until everything melts and you get a smooth glaze.
11. Pour the glaze over the cooled cake, directly on the rack or on paper, so it doesn't drip everywhere. Let it set before cutting.

Why I make this recipe often

It's a practical recipe that doesn't require special techniques. I like that I can use leftover jam, and the cake remains moist even the next day. It's quick to make and doesn't dirty too many dishes.

Tips and variations

Tips

- Mix the eggs and sugar enough to achieve an airy texture.
- If the jam is very liquid, reduce the amount of milk slightly.
- Use a longer cake pan to avoid a too thick batter and ensure even baking.

Substitutions

- Cherry jam can be replaced with any seedless jam: plums, sour cherries, apricots.
- The milk can be plant-based if you want a lactose-free version.
- The oil can be sunflower or canola; I don't recommend olive oil for cocoa cakes.

Variations

- You can add chopped nuts or raisins if you want extra texture.
- For a stronger flavor, add a little grated orange peel.
- If you want the cake to be moister, slightly increase the amount of jam.

Serving ideas

- It goes well with coffee or tea, both plain and with whipped cream.
- It can be cut into cubes and served as a tray cake.
- The glaze can be decorated with a little ground nuts while still soft.

Frequently asked questions

1. How much flour is used in this recipe?
The recipe does not mention the exact amount. I recommend putting between 200-250 g, adding gradually until you have a thick batter that flows.

2. Can I use another type of jam?
Yes, any jam that doesn't have large pieces or pits. The texture may vary slightly, but the final result will be good.

3. Can the glaze be omitted?
Yes, the cake is tasty even without the glaze, just looks simpler.

4. Can the cake be made in a round pan?
Yes, but adjust the baking time – in a smaller pan, the cake will be thicker and will need a few extra minutes in the oven.

5. Does the cake dry out after a day?
If you keep it covered, no. The jam and oil keep it moist for about two days.

Nutritional values

Approximately, for one slice (out of 10): about 240-260 kcal, 12 g fat, 30 g carbohydrates, 4 g protein. The glaze slightly increases the fat and calorie content. The information is indicative and may vary depending on the type of jam used and portion sizes.

Storage and reheating

The cake is stored covered at room temperature for 2 days. After this period, the texture begins to change. I do not recommend reheating in the oven – if you want to bring it to room temperature, leave it on the counter for 15 minutes before serving. The glaze holds well and does not run.

 Ingredients: 2 eggs 100 g sugar 125 ml oil 200 ml milk 50 g cocoa 1 packet rum essence a pinch of salt 1 packet baking powder 3 tablespoons cherry jam Glaze: 1 dark chocolate (90-100 g) 50 g butter 30 ml milk

 Tags:  chocolate cake