JAM-FILLED CAKE WITH CHOCOLATE GLAZE

Jam-Filled Cake with Chocolate Glaze image

We love this crown of glazed cream puffs, but the cake is also great without them.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h45m

Number Of Ingredients 13

Previous Next

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3 large eggs, room temperature
1 cup sugar
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups thick fruit jam, such as raspberry
6 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon light corn syrup
2/3 cup heavy cream
20 to 30 Chocolate-Glazed Raspberry Cream Puffs (optional)

Steps:

Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.
Pour batter into pan. Bake until top is light golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.
With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate or serving platter and spread jam evenly on top with an offset spatula. Top with second layer.
Make glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Pour glaze on cake and spread with offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours). To serve, arrange cream puffs (if using) on top of cake.

Nutrition Facts : Calories 522 g, Fat 24 g, Fiber 1 g, Protein 5 g

*** Explore more Jam-Filled Cake With Chocolate Glaze Recipes »

Comment
Leave a comment

Titas Bishas

[email protected]

This cake was a disappointment.

Veronica Mutangara

[email protected]

I would not make this cake again.

Sardar Danish

[email protected]

This cake did not turn out well for me. The glaze was too thick and the cake was dry.

Hot Chops

[email protected]

I would definitely recommend this cake to anyone looking for a delicious and easy-to-make dessert.

Christopher Gade

[email protected]

This cake is perfect for any occasion.

Vera Joseph

[email protected]

I love this cake! It's so moist and flavorful.

BLOODY PEOPLE

[email protected]

This cake is delicious! The jam filling is the perfect balance of sweet and tart, and the chocolate glaze is rich and decadent.

Yesica Martinez

[email protected]

I've made this cake several times and it's always a crowd-pleaser.

ZI AUL

[email protected]

This is my new favorite cake recipe. It's so easy to make and it always turns out perfect.

Kamal Rawat

[email protected]

I made this cake for my daughter's birthday and she absolutely loved it. The cake was moist and fluffy, and the glaze was the perfect finishing touch.