Busy with holiday cleaning and guests just called? This chocolate jam cake is your rescue. You stir everything together in one bowl, pour the batter onto a baking sheet, and the result is a moist chocolate cake that makes the whole house smell wonderful.
Christmas does not have to mean complicated cutouts and glued-together cookies. Sometimes you need something quick that feeds a crowd and tastes great. This cake is cheap, fast and incredibly moist, thanks to the jam stirred right into the batter.
Quick Overview
- What it is: A soft cup-measure cocoa cake with fruit.
- Secret trick: Jam goes right into the batter for extra moisture.
- Difficulty: Beginner (even kids can help).
At a Glance
- Prep time: 15 minutes
- Baking time: 25 to 30 minutes
- Servings: 24 pieces (large 12×16-inch / 30×40 cm baking sheet)
- Calories: about 280 kcal per piece
- Trend: Holiday rescue recipe
Ingredients
(The original uses a 250 ml cup. A standard US cup of 240 ml works just as well; gram weights are approximate.)
- 1 cup (250 ml) vegetable oil
- 1 cup (250 ml) milk
- 2 cups granulated sugar, about 400 g
- 3 cups all-purpose flour, about 390 g
- 1 large egg
- 2 1/2 teaspoons (12 g) baking powder (1 packet)
- 3 tablespoons jam (red currant or apricot works best)
- 2 tablespoons unsweetened cocoa powder
- Frozen or fresh fruit, as much as you like for the top
Instructions
- Crack the egg into a large bowl and add the sugar, oil, milk and jam. Whisk everything together thoroughly until combined.
- Gradually add the flour mixed with the baking powder and cocoa (sift them first). Stir until you have a smooth, pourable batter without lumps.
- Grease a large rimmed baking sheet (about 12×16 inches / 30×40 cm) and dust it with flour. Pour the batter evenly into the pan.
- Scatter plenty of frozen fruit over the top (do not thaw it first). Bake in a preheated oven at 350°F (180°C) for about 25 to 30 minutes.
- Test with a skewer, which should come out dry. Let the cake cool, then dust with powdered sugar before serving.
Tips for Perfect Chocolate Jam Cake
- Christmas aroma: To make the cake taste truly festive, add 1 teaspoon of cinnamon or gingerbread spice to the flour.
- Keep the fruit on top: Toss frozen fruit in a little all-purpose flour before scattering it over the batter. It stays nicely on the surface instead of sinking.
Easy Variations
- Deluxe version: Pour a chocolate glaze over the baked cake (melted chocolate plus a small piece of coconut oil).
- Nutty: Stir a handful of chopped walnuts into the batter.
Frequently Asked Questions (FAQ)
Can I use all-purpose flour?
Yes. Slovak versions often call for medium-ground flour for a slightly fluffier crumb, but all-purpose flour is what this recipe is written for and works perfectly.
Why is there so much oil?
The oil and jam keep the cake moist for days. You can reduce the oil slightly (to 3/4 cup), but the full amount is what guarantees a juicy cake.
How long does it keep, and can I freeze it?
Covered at cool room temperature it stays soft for up to 3 days. Cut into squares and wrapped well, it freezes for up to 2 months.
Can I make it ahead for Christmas?
Yes. Bake it a day ahead, cover it and dust with powdered sugar just before serving.
What jam works best?
Red currant or apricot jam gives a nice tartness, but strawberry, raspberry or plum jam also work. Use a jam that is not overly runny.
Serve with a spoonful of whipped cream or a hot cup of tea. In a cool pantry it stays soft for 3 days (if it is not eaten sooner).
This recipe was prepared by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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