Chocolate cake

On weekends, when I feel like something quick and filling, I make this cocoa and jam loaf. The ingredients are always at hand, and if I have some leftover jam in the fridge, I don’t hesitate. What I like about this recipe is that it doesn’t require special techniques or complicated utensils. It always bakes evenly and is great for afternoon snacks.

Quick info

Total time: about 1 hour
Preparation time: 15 minutes
Baking time: 35-40 minutes (depending on the oven)
Servings: 8-10 slices
Difficulty: easy
Recipe type: loaf for dessert, snack, or lunchbox

Ingredients

2 eggs
a pinch of salt
100 g sugar
125 ml oil
200 ml milk
250 g flour
1 packet baking powder (10-12 g)
50 g cocoa
3 tablespoons strawberry jam (or sour cherry)
For the glaze:
100 g dark chocolate
50 g butter
50 ml milk

Preparation method

1. Crack the eggs into a bowl and mix them with a pinch of salt until smooth. Add the sugar and continue mixing for 3-5 minutes until the eggs increase in volume and lighten in color.
2. Start pouring in the oil gradually while mixing constantly, then add the milk and mix briefly.
3. Combine the flour with the baking powder and add it to the egg mixture in two batches. Gently mix to avoid losing air until fully incorporated.
4. Add the cocoa, mix to distribute evenly, then add the 3 tablespoons of jam. Don’t overmix, just enough to distribute it in the batter.
5. Line a baking tray with parchment paper or grease it with butter and sprinkle flour. Pour in the mixture and level it.
6. Place the tray in the preheated oven at 180°C. For me, baking takes about 35-40 minutes. After 30 minutes, I do the toothpick test. If it comes out clean, I turn off the oven.
7. Meanwhile, for the glaze, place the chopped chocolate, butter, and milk in a pot over very low heat. Stir continuously until everything melts and combines.
8. Once I take the loaf out and let it cool completely, I pour the chocolate glaze on top and spread it with a spatula.

Why I make this recipe often

It’s a recipe where I can use leftover jam, and I don’t need expensive ingredients. It’s easy to make, results in a filling loaf, and is suitable for several days. It stays moist and doesn’t dry out quickly. I can slice it for lunch or enjoy it with coffee, without worrying about it crumbling.

Tips and variations

Tips

1. Don’t overbeat the batter after adding the flour, or the loaf will turn out dense.
2. The toothpick test is the most reliable for baking, as sometimes it looks done on the surface but the middle can be wet.
3. The glaze should only be poured after the loaf has cooled completely.

Substitutions

1. Strawberry jam can be replaced with any other thick jam – sour cherries, plums, or even apricot jam, but the texture and final flavor will vary.
2. You can use brown sugar instead of white sugar if you prefer a more caramelized flavor.

Variations

1. You can add a bit of orange zest to the batter for a more intense flavor, but I usually don’t.
2. If you don’t want the glaze, the loaf is also good plain.

Serving ideas

1. Slices of loaf go well with coffee or tea, for breakfast or as a snack.
2. For kids, it can be served with a bit of whipped cream or yogurt on the side.

Frequently asked questions

1. Can margarine be used instead of butter for the glaze?
Yes, although the taste and texture will be slightly different. Butter gives a richer flavor.

2. If I don’t have a mixer, can I make the loaf with a whisk?
Yes, the eggs and sugar need to be beaten very well, but it’s more tiring with a whisk. The important thing is to get an airy mixture.

3. What size is the suitable baking tray?
A standard loaf pan, approximately 25-30 cm long. If you use a smaller one, the baking time may increase slightly.

4. Can the loaf be frozen?
Yes, slices can be frozen, but I recommend letting them thaw at room temperature.

5. Can the jam be omitted?
Technically, yes, but the tart flavor will be missing, and the batter will be less moist.

Nutritional values

Estimate for one slice (out of 10 slices): approximately 230 kcal, 8 g fat (of which 3 g saturated), 36 g carbohydrates, 4 g protein. These are estimates and may vary depending on the type of jam and chocolate used.

Storage and reheating

The loaf keeps well at room temperature, covered, for 2-3 days. I do not recommend reheating; it’s best served at room temperature. If there are leftovers, I keep it in the fridge in a lidded container to prevent the glaze from hardening.

 Ingredients: 2 eggs, 100g sugar, 125ml oil, 200ml milk, 50g cocoa, 250g flour, 1 packet baking powder, 3 tablespoons strawberry jam. For the glaze: 100g dark chocolate, 50g butter, 50ml milk.

 Tags:  chocolate cake