Chocolate jam

One of my favourite things in the world is chocolate cake. I also had an over-supply of jam recently, and decided to experiment by including jam in my chocolate cake.  I used blackberry jam, but you can of course use what ever jam you prefer. I started with a Nigella old-fashioned chocolate cake recipe, and replaced half the sugar with jam. I liked the result, but the jam in the cake mixture was still quite subtle, so, next time, I will replace all the sugar with jam (and do away with the need to add milk). The dollop of jam hiding inside is a nice surprise when you bite into the cupcakes.

Blackberry jam

For the icing I used dark chocolate, and to help it match the sweetness of the cake, I added condensed milk. Condensed milk in a tube is a wonderful thing, you can add a squeeze instead of vanilla and icing sugar when whipping up some chantilly cream.

What I was cooking this time last year: Fried Saganaki Cheese with Salsa

Chocolate blackberry cupcakes

* This recipe’s base ingredients were inspired by a Old-Fashioned Chocolate Cake recipe that appears in Nigella Lawson’s cookbook, Feast. I have modified and adapted Nigella’s recipe to come up with the below reincarnation.

Ingredients:

Makes 12 cupcakes.

Cupcakes

  • 200g self-raising flour
  • 100g sugar
  • 200g blackberry jam
  • 50g cocoa powder
  • 175g butter
  • 2 eggs
  • 1 vanilla bean or 1 teaspoon of vanilla extract
  • 150g sour cream or yoghurt
  • 50mls milk

Icing

  • 100mls cream
  • 200g dark chocolate
  • 50mls condensed milk

Method:

  • Heat oven to 180°C.
  • Add the butter, sugar and vanilla to your food processor bowl and mix until light and fluffy.

Butter, sugar, vanilla

  • Add the eggs, milk, sour cream and 100g of the jam and mix until thoroughly combined.

Butter, sugar, jam

  • Add the cocoa powder and flour and mix until thoroughly combined.

Cocoa powder mixture

  • Place cup cake cases into your baking tray.
  • Spoon mixture into the base of each cup cake case.
  • Add a spoon of jam on top of the cake mixture in each cup cake case.

Chocolate cake mix, jam

  • Top the jam with another spoon of cake mixture.
  • Bake the cupcakes for approximately 25 – 30 minutes, or until they spring back when lightly touched.
  • To make the icing, add the chocolate, cream and condensed milk to a large bowl.

Chocolate and cream

  • Suspend the bowl over a saucepan of hot water and gently heat until the chocolate is melted and everything is combined.
  • Cool the icing mixture in the fridge until firm.
  • Whip the icing to make it light and fluffy.

Chocolate icing

  • When the cupcakes are cooled, spread the tops with icing. Your cupcakes are ready to serve. Enjoy.

Chocolate cupcakes

How do you like to eat your jam? Has this post inspired any new ideas?

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Filed under Baking, Berries, Cake, Chocolate, Recipes, Sweet, Vegetarian

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