I have no idea why it has taken me so long to get one, but I am now the proud owner of a bundt tin! I couldn’t wait to use it, and what better recipe than this divine Chocolate Cake!
A few weeks ago I was lucky enough to receive some gorgeous Jams from Mother Earth. The kids have gone crazy for them, and my plans to make this cake were derailed temporarily when they ate half the jar of Strawberry Jam before I noticed! The reason I wanted to use this particular jam was because it was so smooth and rich. The smell is divine. While you cannot really taste the Jam in the finished cake, it certainly adds a depth to the recipe and extra sweetness!
Don’t you love it when a recipe comes together exactly how you imagine it in your head? From the cake actually coming out of the tin in one piece, to the perfect icing drizzle I am claiming this one for the win!
You can of course make this in a regular cake tin, either a ring tin, square or round. It would make a beautiful layer cake too with a strawberry & chocolate ganache in the centre.
The final result is a beautiful soft rich cake that is guaranteed not to last long. I have several chocolate cake recipes on my blog so I have tried a few! For something different try this one, you will be so pleased you did.
I used my basic chocolate icing today, but this would be beautiful with a thin chocolate ganache, or even a milk and white chocolate drizzle. Dress it up as simply or as elaborately as the occasion needs!
You will see in the recipe it includes buttermilk, I never have buttermilk on hand, so I always make it myself as it is very easy. Simply add 1 tsp white vinegar or lemon juice to 1 cup of milk and set aside for 5 minutes before using.
So without further ado, here is today’s recipe!
- 125 grams Butter (room temp)
- 1 teaspoon Vanilla Extract
- ½ Cup Caster Sugar (fine white sugar)
- 2 Large Eggs
- ½ Cup Strawberry Jam
- 1 teaspoon Baking Soda
- ½ Cup Plain White Flour
- ⅓ Cup Self Raising Flour
- ½ Cup Cocoa Powder
- ¾ Cup Buttermilk (or ¾ tsp of lemon juice or white vinegar to ¾ cup of milk)
- 1½ Cups Icing Sugar
- 2 Tablespoons Cocoa
- 1 teaspoon Butter, melted
- 1 teaspoon Vanilla Essence
- 2-3 Tablespoons Water
- Preheat Oven to 185 C
- Prepare baking tin well with cooking spray
- If making own buttermilk, combine ingredients now and set aside.
- In a large food mixer bowl add the room temperature butter, caster sugar and vanilla and beat this mixture until smooth, thickened and creamy in colour.
- Add the eggs one and a time and beat well until totally incorporated.
- Add the Jam and mix through.
- Add the baking soda and mix well.
- In a small bowl combine the flour, self raising flour and cocoa and lightly mix.
- Add half the flour ingredients and half the butter milk and gently mix until just combined.
- Add the other half of the flour and buttermilk and beat gently until combined, it is a lovely light airy batter.
- Pour into your prepared tin.
- Bake for 35 minutes, until it springs back to the touch or a skewer comes out clean. If you double the recipe allow for this in cooking time.
- Allow to cool for 15 minutes in the tin, then carefully transfer to a wire rack to cool completely.
- Combine the sifted icing sugar, cocoa, vanilla and melted butter in a medium bowl. Add water a teaspoon at a time until you have the consistency you desire. Beat well to ensure no lumps or bumps.
- Spread over the cooled cake, slice and enjoy!
This truly is a stunning Chocolate Cake! I am looking forward to trying it again with different frosting and also with the small amount of leftover batter I had today I made some mini cupcakes so the kids were impressed!
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