Jam-Filled Cake with Chocolate Glaze

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

  • Prep:
  • Total Time:
  • Servings: 12
Jam-Filled Cake with Chocolate Glaze

Source: Everyday Food, December 2010

Ingredients

Cake

  • 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

Chocolate Glaze

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Note

If you like, make the cake layers up to a week in advance, then wrap tightly in plastic and freeze; thaw, loosely covered in plastic, at room temperature overnight.

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