Imagine a cake that combines the rich decadence of chocolate with the sweet, fruity surprise of jam - a dessert that's about to become your new obsession! This Chocolate Jam Tea Cake is not just a recipe; it's a journey through British culinary magic that will transform your ordinary afternoon into an extraordinary moment of pure bliss. With its moist chocolate base and unexpected jammy swirls, this cake is guaranteed to make your taste buds dance and your guests beg for the recipe.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup fruit jam (your choice)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring the sides are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and ensure there are no lumps. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Gradually fold in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix.
- Pour half of the cake batter into the prepared pan, spreading it evenly with a spatula.
- Dollop spoonfuls of fruit jam over the first layer of batter, creating a swirled pattern.
- Pour the remaining cake batter over the jam, carefully spreading it to cover the jam layer completely.
- Bake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or serve as is. The cake can be enjoyed warm or at room temperature.
Tips
- Choose Your Jam Wisely: Select a high-quality fruit jam that complements chocolate. Raspberry, cherry, or strawberry jams work wonderfully and create beautiful color swirls.
- Room Temperature Matters: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold ingredients to maintain the cake's light, tender crumb. Overmixing can lead to a dense, tough cake.
- Jam Swirling Technique: Use a knife or skewer to create elegant marbled patterns when adding jam between cake layers.
- Cooling is Crucial: Allow the cake to cool completely before dusting with powdered sugar to prevent moisture absorption.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
