Moist Chocolate Jam Cake With Spotted Chocolate Collar

A community recipe by tootsievalentine

Not tested or verified by Nigella.com

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Introduction

A rich dark cake, that truly lives up to its name of being gorgeously moist. It is a bit time-consuming to do the icing/decoration and messy in parts, but the rewards of seeing such looks of glee from your guests far outweigh the effort put in. I made this for my mother's birthday last week and it lasted until the next morning when my parents polished it off for breakfast! Suffice to say they loved it. Enjoy!

Ingredients

Serves: 0

Metric Cups

For the Cake

125 grams butter
125 grams caster sugar
1 teaspoon vanilla essence
2 medium eggs
160 grams strawberry jam
40 grams self-raising flour
125 grams plain flour
1 teaspoon bicarbonate of soda
60 grams cocoa
125 millilitres buttermilk
1 sprinkling of cocoa (for dusting)

For the Icing

150 grams white chocolate
125 grams butter
80 millilitres cream

For the Collar

40 grams white chocolate
80 grams dark chocolate

For the Cake

4⅖ ounces butter
4⅖ ounces superfine sugar
1 teaspoon vanilla essence
2 medium eggs
5⅔ ounces strawberry jam
1⅖ ounces self-rising flour
4⅖ ounces all-purpose flour
1 teaspoon baking soda
2⅛ ounces unsweetened cocoa
4 fluid ounces buttermilk
1 sprinkling of unsweetened cocoa (for dusting)

For the Icing

5⅓ ounces white chocolate
4⅖ ounces butter
3 fluid ounces cream

For the Collar

1⅖ ounces white chocolate
2⅚ ounces bittersweet chocolate

Method

Moist Chocolate Jam Cake With Spotted Chocolate Collar is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to 180 ÂºC/gas 4. Brush a deep 9 inch round cake tin with butter. Line base/sides with parchment.

Beat butter, sugar & vanilla essence together. Add eggs gradually beating well after each addition.Add jam; beat until smooth. Fold in sifted flours, soda & cocoa alternately with buttermilk. Stir until smooth.Pour mixture into prepared tin.

Bake for 40 mins or until skewer comes out clean. Leave cake in tin for 5 mins until turning onto wire rack. Cool completely before icing.

Meanwhile, combine white chocolate, butter & cream in small pan. Stir over low heat until melted & smooth.Leave to cool (I leave in fridge until 'mud' thickness)

Place cake on serving plate, spread sides and top evenly with white chocolate icing.

To make the chocolate collar....

Measure the height of the cake (approx 2.5 inches) and cut a long rectangular strip out of baking paper (the circumference of the cake).

Drop dots of melted white chocolate randomly over strip. Allow to set, then spread a layer of melted dark chocolate over the entire strip. Working quickly, wrap paper, chocolate-side in, around cake (this is the REALLY messy bit!).Hold paper strip in place for a couple of mins until the strip holds itself on.

Put the cake in the fridge until the chocolate collar is set. * When set, carefully peel away the paper.

Refrigerate the cake until ready to serve.

Just before serving, dust the top of the cake heavily with sifted cocoa powder. Cake can be made a day in advance. Refrigerate until needed then serve at room temperature.

Pre-heat oven to 180 ÂºC/gas 4. Brush a deep 9 inch round cake tin with butter. Line base/sides with parchment.

Beat butter, sugar & vanilla essence together. Add eggs gradually beating well after each addition.Add jam; beat until smooth. Fold in sifted flours, soda & unsweetened cocoa alternately with buttermilk. Stir until smooth.Pour mixture into prepared tin.

Bake for 40 mins or until skewer comes out clean. Leave cake in tin for 5 mins until turning onto wire rack. Cool completely before icing.

Meanwhile, combine white chocolate, butter & cream in small pan. Stir over low heat until melted & smooth.Leave to cool (I leave in fridge until 'mud' thickness)

Place cake on serving plate, spread sides and top evenly with white chocolate icing.

To make the chocolate collar....

Measure the height of the cake (approx 2.5 inches) and cut a long rectangular strip out of baking paper (the circumference of the cake).

Drop dots of melted white chocolate randomly over strip. Allow to set, then spread a layer of melted bittersweet chocolate over the entire strip. Working quickly, wrap paper, chocolate-side in, around cake (this is the REALLY messy bit!).Hold paper strip in place for a couple of mins until the strip holds itself on.

Put the cake in the fridge until the chocolate collar is set. * When set, carefully peel away the paper.

Refrigerate the cake until ready to serve.

Just before serving, dust the top of the cake heavily with sifted unsweetened cocoa powder. Cake can be made a day in advance. Refrigerate until needed then serve at room temperature.