Chocolate and Strawberry Jam Cake
This chocolate and strawberry jam cake is a simple, comforting bake that’s popular in Central European home baking. The strawberry jam adds sweetness and moisture to the chocolate sponge, creating a soft cake that is easy to prepare with everyday ingredients.
It’s a versatile cake that can be dressed up for celebrations or kept simple for an afternoon treat. Serve it with chocolate ganache, chocolate cream or an extra layer of jam for a more indulgent dessert, or simply dust it with icing sugar for a quick finish.
For a dairy-free version, replace the milk with a plant-based alternative such as almond milk.
Ingredients
Method
- Preheat the oven to 180°C. Line a cake tin with baking parchment or lightly grease a silicone mould.
- Place all the cake ingredients in a large mixing bowl.
- Beat together with an electric whisk, or mix thoroughly with a wooden spoon, until the batter is smooth and well combined.
- Pour the mixture into the prepared cake tin or silicone mould and level the surface.
- Bake for 30–40 minutes, or until a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for a few minutes before transferring it to a wire rack.
- Serve dusted with icing sugar, or decorate with chocolate ganache, chocolate cream or an extra spread of strawberry jam.