Chocolate cake with black cherry jam

The first time I tried making this cake, I added too little jam, and it turned out a bit bland, which annoyed me all day. I thought it would be a good idea to replace some of the sugar with jam, thinking it would be more flavorful and moist. The first time, I just eyeballed it, which was a mistake, so the flavor was barely noticeable. The second time, I used a big spoonful, without fear, and finally, it had a nice cherry taste. Now I know – don’t skimp on the jam, and don’t measure it with a ruler. And I always make the same “mistake”: in the end, I always obsess over that crack in the middle because I don't like how it looks, but I swear that’s the part that gets eaten first, warm, with a spoonful of leftover glaze. It’s also a bit sticky – whoever said cake has to be dry doesn’t know what they’re missing.

In short: the prep takes about 20 minutes, baking about an hour (sometimes 10 minutes more), so in total about an hour and 20. One tray easily yields 10 large slices, maybe even 12 if you cut thin, but that never happens in our house. Difficulty? I wouldn’t say it’s hard, but it’s not for complete beginners either. Let’s say it’s medium, but only because melting the chocolate in a double boiler can be a bit annoying at the end. Other than that, nothing to be scared of.

I return to this recipe whenever I need to use up eggs or butter before they expire (or the jam that no one eats on bread). And honestly, I enjoy making it because I always have everything I need at home. You don’t need anything fancy. Plus, I’ve discovered that this cake works for all sorts of occasions: coffee with the neighbor, Sunday dessert, or a more serious meal if you add some whipped cream on the side. The combination of chocolate and black cherry jam remains my favorite – it reminds me of the old-fashioned cakes, but without the complications.

1. First step: cocoa and sugar go into a large bowl. Not too small, so you don’t have to mix like crazy to keep it from flying out. Pour boiling water over it and mix well. If you don’t mix quickly, it will clump, and you don’t want to end up with bitter spots in your cake, trust me.

2. Add the butter cut into cubes. Here, I don’t try to let it melt all at once – it’s much easier this way than putting in a whole stick and waiting forever for it to melt. Keep stirring constantly, don’t rush it; eventually, the butter will disappear into the cream.

3. Add the eggs one by one. I mix after each addition, not throwing them all in at once – this incorporates them better. If you feel like it, you can use a mixer, but a whisk works too. Just don’t forget to scrape the edges, as the eggs tend to stick where they shouldn’t.

4. The black cherry jam – I don’t measure it to the gram, I put in four generous tablespoons, cherries and all. I don’t crush or chop them; I leave them as they are, so you can taste them here and there. It’s no tragedy if they break into smaller pieces. If your jam is too syrupy, add a bit more so the mixture isn’t too sweet (or adjust the sugar, but it works for me either way).

5. Sifted flour and baking powder – I never cheat here; I sift the flour, or else you risk finding lumps in your slice. Mix gently with a spatula, not with a whisk, so you don’t deflate all the air already incorporated. Don’t overdo it, just enough to make the flour disappear.

6. I line the tray with baking paper; there’s really no point in struggling with greasing and dusting. Pour in the mixture and spread it as evenly as I can, but honestly, I don’t stress if it’s not perfect.

7. The oven is already preheated (I turn it on beforehand so I don’t have to wait later). Medium heat, about 170-180°C. We put the tray in and forget about it for about 60 minutes, but around 50 minutes, I still take a peek. If it’s too brown on top and looks done, I stick a toothpick in: it should come out clean but not dry. If it’s too moist, I leave it for another 10 minutes with some foil on top to prevent burning.

8. When it’s ready, I take the tray out and let it cool for five minutes (otherwise, it crumbles if I cut it while hot). I place it on a rack or whatever I have handy to avoid condensation. The top may sink a little, but there’s no panic. The cake is dense, not soft like a sponge cake.

9. For the glaze: I put water to boil for the double boiler (a small pot with water and a heat-resistant bowl on top). I break the chocolate into pieces and let it melt slowly. I don’t stir too often, but I don’t forget about it; chocolate is sensitive. When it’s melted, I pull the bowl aside and add amaretto. This amaretto thing is a “fancy” touch, but I swear it changes the flavor. I mix quickly, pour it over the cooled cake, and spread it. I don’t pull the glaze to make it perfect – even if it drips down the sides, it’s better that way.

If you want another jam, raspberry or sour cherry works too, but don’t use pieces that are too small because they get lost. Instead of amaretto, you can use a bit of good rum or even sour cherry juice for a non-alcoholic version. This cake pairs perfectly with coffee, but I’ve also tried it with a glass of dry red wine – don’t laugh, it goes wonderfully. If you want a complete menu, I’d go for something light at the start, like a cream soup, a salad with a boiled egg or avocado, and finish with this cake. If you want similar desserts, try walnut brownies or a vegan cake with cocoa and jam. They have a similar texture, but each has its own story.

You can make this cake with whole wheat flour too, but don’t use 100% – about half, otherwise, it turns out a bit heavy. I’ve also made it with plum jam (it works decently), but it turns out best with black cherries. If you’re not in the mood for glaze, sprinkle powdered sugar on top, and it’s good to grab on the go. Or, if you want it to look festive, add some almond flakes on top of the glaze; it looks fancy.

It goes best with vanilla ice cream or plain whipped cream. Some prefer fresh fruit on the side – but that doesn’t last at my place; it disappears before I get to the fridge. For those who don’t want coffee, it also pairs well with flavored black tea or cold milk for a nice temperature contrast.

Frequently asked questions:

How long does the cake last without changing its taste?
Stored in a closed container, it lasts about 3-4 days easily, just don’t leave it in the sun or on a warm stove. The glaze can soften, but it won’t spoil.

Can it be frozen?
Yes, ideally without glaze; wrap it well in cling film and then put it in a bag. When you want to eat it, leave it overnight at room temperature, then you can add fresh glaze.

Can I make it without alcohol?
Of course, amaretto adds flavor, but you can omit it or replace it with sour cherry juice, almond extract, or even milk. It won’t change the texture.

Can the cake be made with oil instead of butter?
It works, but it comes out fluffier, not as dense and creamy. If you want to try, use neutral oil, about 120 ml instead of 150 g of butter.

What jam works best?
Black cherries or sour cherries – they should be a bit tart. Too sweet jams make the cake too syrupy and sweet. If you have sugar-free jam, add extra sugar to the mixture so it doesn’t end up tasteless.

Can this cake be made without eggs?
I haven’t tried it without eggs, but you can experiment with flax or chia “eggs.” It won’t be as airy, but the texture will still be nice, especially with enough jam.

Nutritionally, it’s not exactly diet-friendly. A thick slice has about 350-400 calories, depending on how much glaze and jam you add. Carbohydrates dominate (naturally, it’s a cake), sugar is quite significant, and the fat comes from butter and chocolate. Protein is about 5-6 grams per slice. It’s not a “diet” dessert, but it’s not comparable to store-bought pastries. If you use sugar-free jam and whole wheat flour, you can lower the glycemic load. I see it as a weekend treat, not an everyday thing. The important thing is that you know exactly what goes into it.

The cake keeps well at room temperature, but if it’s hot, I put it in the fridge to keep the glaze from spoiling. Don’t cut it while it’s hot, or it will crumble, so I always let it cool for at least half an hour. If you want to reheat it, cut a slice, microwave it for 10 seconds – no more, or else the glaze will completely melt. Some say to leave it in the oven at very low heat for 5 minutes, but I don’t have the patience.

Ingredients (and why they’re there):

cocoa – gives the strong chocolate flavor, it’s not just for color, it needs to be good quality; otherwise, it turns out bland

boiling water – helps dissolve the cocoa and sugar, bringing out the flavor from the cocoa

butter – for creaminess, adds flavor, helps the texture be dense, not dry

sugar – obviously for sweetness, but also to balance the bitterness of the cocoa

eggs – bind everything, give structure, help the cake rise

black cherry jam – flavor, moisture, the fruit pieces add nice texture inside

flour – the base of the cake, gives volume and holds everything together

baking powder – helps it rise; otherwise, it would be a chocolate “brick”

dark chocolate – for the glaze, gives intense flavor, shine, and a “serious” dessert feel

amaretto – subtle almond flavor, makes the glaze taste more complex

In a bowl, we put cocoa and sugar and pour in boiling water. We mix vigorously, then add the butter cut into cubes. I cut it into cubes because it incorporates more easily. We continue mixing until the butter melts and add one egg at a time, mixing well after each. We add the black cherry jam and continue mixing. I don't mind if the cherries get crushed. We add the sifted flour with baking powder and mix until well incorporated. We prepare a baking tray lined with parchment paper and pour in the mixture. We place it in the preheated oven at medium heat for about an hour, maybe even longer. The cake will rise and crack on top. When it's ready, we take it out of the oven, let it cool for 5 minutes, then place it on a rack or a stand to cool completely. Don't be alarmed if it sinks a bit after you take it out of the oven. It's fine! We put a pot of water on the stove, preparing a double boiler to melt the chocolate. We then place a bowl with the broken chocolate over the double boiler and let it melt. Once the chocolate has melted, we add 2 tablespoons of amaretto and mix well. We use this to glaze the cake. It turned out great, chocolatey, fragrant, and dense. The combination of black cherries and chocolate is perfect.

 Ingredients: 60 g cocoa, 60 ml boiling water, 150 g butter, 150 g sugar, 4 tablespoons black cherry jam, 3 eggs, 300 g flour, 1 packet baking powder, 200 g dark chocolate, 2 tablespoons amaretto liqueur

 Tags:  chocolate cake