Jam-Filled Chocolate Cake
Yield
servingsPrep
40 minCook
75 minReady
115 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or marg., soft |
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 1 | cup |
potatoes
mashed, room temperature |
|
| 1 | cup |
almonds
ground |
|
| 4 | ounces |
unsweetened chocolate
|
|
| ½ | cup |
milk
|
|
| cake | |||
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
cake flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ⅛ | teaspoon |
cloves
ground |
|
| ½ | cup |
apricot preserves (jam)
or orange marmalade |
*
|
| Cinnamon mocha frosting | |||
| 6 | tablespoons |
butter
or marg., softened |
|
| 3 | cups |
powdered sugar
|
|
| ¼ | cup |
coffee
strong, cooled |
|
| 2 | ounces |
unsweetened chocolate
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Garnish | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or marg., soft |
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 237 | ml |
potatoes
mashed, room temperature |
|
| 237 | ml |
almonds
ground |
|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 118 | ml |
milk
|
|
| cake | |||
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
cake flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 0.6 | ml |
cloves
ground |
|
| 118 | ml |
apricot preserves (jam)
or orange marmalade |
*
|
| Cinnamon mocha frosting | |||
| 9E+1 | ml |
butter
or marg., softened |
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 59 | ml |
coffee
strong, cooled |
|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
vanilla extract
|
|
| Garnish | |||
Directions
Blanched Almonds Melt the unsweetened chocolate and cool.
Melt the preserves or orange marmalade.
Preheat oven to 325℉ (160℃). Generously grease and flour an 8-inch springform pan; set aside.
In a large bowl, cream butter and sugar until fluffy.
Beat in egg yolks; mix well. Mix in potatoes, almonds, chocolate, milk and vanilla.
In medium bowl, combine flour, baking powder, cinnamon, nutmeg and cloves.
Add to chocolate mixture; mix well.
In medium bowl, beat egg whites until stiff but not dry.
Fold into batter. Pour into prepared pan and smooth batter with spatula.
Place on rack in center of oven; bake about 1 hour 15 minutes or until cake tester inserted in center comes out clean.
Remove from oven and place on rack; let cool 10 minutes.
Remove sides of pan and let cool to room temperature.
Using serrated knife, cut into 2 layers.
Spread 2 layer with preserves and cover with second layer.
Spread sides and top with Cinnamon Mocha Frosting.
Garnish with blanched almonds.
Cinnamon Mocha Frosting: In a small bowl, cream butter and sugar.
Beat in coffee, chocolate (which has been melted and cooled), cinnamon and vanilla.
Refrigerate until firm enough to spread easily, about 15 minutes.
