Equipment
* optional
Ingredients
Cake Batter
- 225 g unsalted butter, softened
- 225 g caster sugar
- 4 egg
- 220 g self-raising flour
- 5 g baking powder
- 50 g cocoa powder
Filling and Garnish
- 78 g apricot jam
- 300 ml heavy cream, softly whipped
- 5 g caster sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 614 kcal
- Protein
- 9 g
- Carbohydrates
- 61 g
- Fat
- 40 g
- Fiber
- 3 g
- Sugar
- 34 g
- Sodium
- 121 mg
- Saturated Fat
- 24 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 196 mg
- Potassium
- 210 mg
- Calcium
- 97 mg
- Iron
- 2.8 mg
- Magnesium
- 44 mg
- Phosphorus
- 168 mg
- Zinc
- 1.1 mg
- Vitamin A
- 387 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.35 mg
- Niacin
- 1.8 mg
- Folate
- 67 mcg
- Water
- 52 g
- Caffeine
- 14 mg
Sources: USDA FoodData Central
Method
Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens.
Grease two 20cm sandwich tins with butter and line the bottoms with baking paper.
Place the softened butter, caster sugar, eggs, flour, baking powder, and cocoa powder into a large mixing bowl.
Beat the mixture for 2 minutes using an electric mixer or wooden spoon until the ingredients are just combined.
Distribute the batter equally between the two prepared tins and smooth the tops with a spatula.
Bake the cakes for 25 to 30 minutes at 180°C (350°F).
Let the cakes rest in their tins for 5 minutes before handling.
Run a palette knife around the edges, invert the cakes onto a wire rack, remove the paper, and cool completely.
Place the bottom cake layer on a plate, then spread the apricot jam and whipped cream over the surface.
Top with the second cake layer and sprinkle with a small amount of caster sugar.
Chef's Notes
- For an even richer chocolate flavor, use high-quality Dutch-processed cocoa powder. Ensure it's sifted with the flour to prevent lumps.
- When whipping the cream, chill your bowl and whisk attachments beforehand. This helps the cream whip faster and achieve a stable consistency.
- Don't overmix the cake batter after adding the flour. Overmixing develops gluten, which can lead to a tough cake. Mix until just combined.
- Allow the cake layers to cool completely before assembling. Warm cake layers will melt the cream and jam, creating a messy and unstable cake.
Storage
Refrigerator: 3 days — Keep in an airtight container due to the fresh cream filling.
Freezer: 1 month — Freeze sponge layers only; do not freeze with cream filling.
Reheating: Not recommended.
Troubleshooting
Cake is dry or tough
Cause: The batter was over-mixed or the cake was baked for too long.
Fix: Brush the sponge layers with a simple sugar syrup to add moisture.
Prevention: Stop mixing as soon as the batter is combined and check for doneness at 25 minutes.
Cream melts and runs out the sides
Cause: The cake layers were still warm when the cream was applied.
Fix: Cannot be fixed once applied; refrigerate immediately to set the cream.
Prevention: Ensure cakes are completely cooled to room temperature on a wire rack.
Cultural Context
The Chocolate Jam and Cream Cake is a beloved classic in British baking, often associated with afternoon tea or simple home celebrations. It embodies the comforting and accessible nature of British dessert traditions, where familiar ingredients like jam and cream are elevated into a delightful treat.
