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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 12 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g self-raising flour
  • 1 tsp baking powder
  • 150 g muscovado sugar
  • 3 Tbsp strawberry jam
  • 3 Tbsp cocoa powder
  • 2 eggs
  • 3 Tbsp cold-pressed vegetable oil
  • 150 ml milk or almond milk
  • 1 tsp vanilla extract
  • To serve optional:
  • Chocolate ganache
  • Chocolate cream
  • Extra strawberry jam
  • Icing sugar for dusting

Method
 

  1. Preheat the oven to 180°C. Line a cake tin with baking parchment or lightly grease a silicone mould.
  2. Place all the cake ingredients in a large mixing bowl.
  3. Beat together with an electric whisk, or mix thoroughly with a wooden spoon, until the batter is smooth and well combined.
  4. Pour the mixture into the prepared cake tin or silicone mould and level the surface.
  5. Bake for 30–40 minutes, or until a skewer inserted into the centre comes out clean.
  6. Leave the cake to cool in the tin for a few minutes before transferring it to a wire rack.
  7. Serve dusted with icing sugar, or decorate with chocolate ganache, chocolate cream or an extra spread of strawberry jam.