JAM CAKE WITH CARAMEL CHOCOLATE GANACHE
Provided by Julie Richardson
Categories Cake Chocolate Nut Dessert Bake Kid-Friendly Condiment Tree Nut Almond Birthday Party Jam or Jelly Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 12 to 16 servings
Number Of Ingredients 15
Steps:
- Center an oven rack and preheat the oven to 325°F.
- In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then whisk the mixture to ensure that the ingredients are well distributed.
- In a small bowl, stir together the jam and the buttermilk.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
- Divide the batter evenly into the prepared pans (there will be approximately 1 pound 4 ounces per pan) and smooth the tops. Bake in the middle of the oven until the centers are just barely firm when lightly touched, 32 to 34 minutes. Cool the cakes on a wire rack for 30 minutes before removing them from their pans. Once removed, continue to cool the cakes on the rack, top side up, until they reach room temperature. Leave the parchment paper on until you assemble the cake.
- To assemble the cake, place one of the layers, top side up, on a flat plate or a cake board. Using a thin metal spatula, spread a thin layer of caramel ganache (a bit more than 1/2 cup) on top of the cake and out to the edges of the cake. Sprinkle 2 tablespoons of almonds evenly over the ganache. Align the next cake layer, top side up, on top of the first one, and repeat with another thin layer of ganache and almonds. Place the final layer of cake on top of the cake. Frost the top heavily and the sides lightly with the remainder of the ganache. Lightly press the remaining toasted almonds on the sides of cake.
- This cake is best stored and served at room temperature. In an airtight container, it keeps for up to 5 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jamil Mansuri
j-mansuri@hotmail.comI would love to try this cake with different types of jam.
Rajaaqeel Rajaaqeel
r40@hotmail.comThis cake is perfect for any special occasion.
Apna Muzaffrabad
muzaffrabad53@yahoo.comI can't wait to make this cake again!
Md. Asraful Islam
islamm13@gmail.comThis cake is a must-try for any chocolate lover.
Sahil Sk
sahilsk82@yahoo.com5 stars!
aqib irfan
i15@aol.comOverall, I thought this was a great recipe and I would definitely recommend it to others.
K A1
k.a@yahoo.comI think this cake would be even better if it was served warm.
Mohammad Rayhan
rayhan_mohammad73@gmail.comI found the cake to be a bit dry, but the ganache helped to make up for it.
Clement Cecilia
c_c35@yahoo.comThe cake was a bit too sweet for my taste, but I think that's just a matter of personal preference.
wajid khan
khan-wajid67@gmail.comI was a bit skeptical about the combination of jam and chocolate, but I was pleasantly surprised at how well they worked together.
Max H
hm@gmail.comThis cake is definitely a keeper! I will be making it again and again.
Ogomoditse Omphile
o_ogomoditse@gmail.comI couldn't find caramel chocolate chips, so I used semisweet chocolate chips and added a bit of caramel extract. It still turned out great!
TP Pakistan
pakistan@gmail.comI used raspberry jam for the filling and it paired perfectly with the chocolate ganache.
damarys damiron
damarys-d57@hotmail.comThe cake turned out perfectly golden brown and the ganache was smooth and glossy.
Alexis Scar Bell
b_a54@yahoo.comThe instructions were clear and easy to follow, even for a beginner baker like me.
Jacqueline DaCosta
jdacosta41@yahoo.comI made this cake for a special occasion and it was a huge hit! Everyone raved about how delicious it was.
Brody Stevenson
b9@gmail.comThis jam cake with caramel chocolate ganache was an absolute delight! The combination of the sweet and tangy jam filling with the rich and creamy ganache was heavenly.