Best 5 Jam Cake With Caramel Chocolate Ganache Recipes

CARAMEL GANACHE

Steps:

• Whisk 4 ounces chopped bittersweet or semisweet chocolate into the warm caramel sauce until smooth. Drizzle over vanilla ice cream.

OLD-FASHIONED JAM CAKE

Steps:

• In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.

CARAMEL CHOCOLATE GANACHE

Steps:

• Put the chocolate into a small heat-resistant bowl and set aside.
• Put the sugar, water, and lemon juice in a saucepan over medium heat and stir just until the sugar has dissolved. Put down your spoon and let the syrup come to a boil without stirring, occasionally washing down the sides of the pan with a pastry brush dipped in water. Cook the syrup until it turns a dark amber color. Swirl the pan to distribute the color and heat.
• Once the syrup reaches the desired color, take the pan off the heat and pour in 1/3 cup of the cream. Do this carefully, as the caramel is very hot and will bubble up when you add the cream. Once the bubbling subsides stir in the rest of the cream 1/3 cup at a time, then stir in the butter a piece at a time. Place the pan back over medium heat and stir to combine all the ingredients. Once the ingredients are all incorporated into the caramel, pour it over the chocolate. Swirl the bowl so that the chocolate is completely coated with the warm caramel, then cover and let sit for 5 minutes. With a whisk, stir the mixture slowly, starting with small circles in the middle and working your way outward, whisking a bit more briskly as you go, until you have a smooth, glossy frosting. Leave the ganache on your kitchen counter, stirring now and then to help it cool, until it reaches spreading consistency, about 3 hours. If it stiffens up too much, simply put it someplace warmer than your counter.
• Covered with plastic wrap at room temperature, this frosting keeps for up to 3 days.

QUICK AND DEEELISH JAM CAKE WITH CARAMEL FROSTING

Steps:

• CAKE:.
• Preheat oven to 350 degrees Fahrenheit.
• Prepare three 8" or two 9" round cake pans.
• Mix the cake mix and cinnamon together.
• Add the buttermilk, applesauce, vegetable oil, eggs, and jam.
• Mix thoroughly.
• Fold in the raisins and nuts.
• Pour batter into pans.
• Bake for 22 to 25 minutes or until they spring back when touched lightly in the middle.
• Cool for 10 minutes in the pan; invert cakes onto wire cooling racks.
• Set aside and prepare frosting.
• FROSTING:.
• Use the butter wrapper to grease the inside of a saucepan.
• Over medium heat melt butter and brown sugar together; bring to a boil.
• Stir and boil for 2 minutes exactly.
• Stir in evaporated milk; bring to boil.
• Remove from heat and add powdered sugar and vanilla.
• Beat until smooth and creamy.
• Not only do I double the recipe, but at the end I put it in a mixing bowl before it cools down and beat it with a mixer. When it starts cooling it will get thicker, so frost cake before it hardens.
• I made seven of these yesterday, wrapped them in plastic wrap after they cooled, put them in cake boxes with a bow and a tag and they made WONDERFUL (and very appreciated) presents for family and friends.
• Enjoy, and please let me know if you enjoy them as much as we do!

GEORGIA'S TENNESSEE JAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
• In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
• Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.