Jam Cake With Caramel Chocolate Ganache
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2.75 cups
All-Purpose Flour (13 3/4 ounces)1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Fine Sea Salt1.5 cups
Sugar (10 1/2 ounces)Directions:
1
Center an oven rack and preheat the oven to 325°F
2
In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then whisk the mixture to ensure that the ingredients are well distributed
3
In a small bowl, stir together the jam and the buttermilk
4
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes
5
As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula
6
Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter
7
With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour
8
After each addition, mix until just barely blended and stop and scrape the bowl
9
Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter
10
Divide the batter evenly into the prepared pans (there will be approximately 1 pound 4 ounces per pan) and smooth the tops
11
Bake in the middle of the oven until the centers are just barely firm when lightly touched, 32 to 34 minutes
12
Cool the cakes on a wire rack for 30 minutes before removing them from their pans
13
Once removed, continue to cool the cakes on the rack, top side up, until they reach room temperature
14
Leave the parchment paper on until you assemble the cake
15
To assemble the cake, place one of the layers, top side up, on a flat plate or a cake board
16
Using a thin metal spatula, spread a thin layer of caramel ganache (a bit more than 1/2 cup) on top of the cake and out to the edges of the cake
17
Sprinkle 2 tablespoons of almonds evenly over the ganache
18
Align the next cake layer, top side up, on top of the first one, and repeat with another thin layer of ganache and almonds
19
Place the final layer of cake on top of the cake
20
Frost the top heavily and the sides lightly with the remainder of the ganache
21
Lightly press the remaining toasted almonds on the sides of cake
22
This cake is best stored and served at room temperature
23
In an airtight container, it keeps for up to 5 days
24
Center an oven rack and preheat the oven to 325°F
25
In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then whisk the mixture to ensure that the ingredients are well distributed
26
In a small bowl, stir together the jam and the buttermilk
27
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes
28
As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula
29
Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter
30
With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour
31
After each addition, mix until just barely blended and stop and scrape the bowl
32
Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter
33
Divide the batter evenly into the prepared pans (there will be approximately 1 pound 4 ounces per pan) and smooth the tops
34
Bake in the middle of the oven until the centers are just barely firm when lightly touched, 32 to 34 minutes
35
Cool the cakes on a wire rack for 30 minutes before removing them from their pans
36
Once removed, continue to cool the cakes on the rack, top side up, until they reach room temperature
37
Leave the parchment paper on until you assemble the cake
38
To assemble the cake, place one of the layers, top side up, on a flat plate or a cake board
39
Using a thin metal spatula, spread a thin layer of caramel ganache (a bit more than 1/2 cup) on top of the cake and out to the edges of the cake
40
Sprinkle 2 tablespoons of almonds evenly over the ganache
41
Align the next cake layer, top side up, on top of the first one, and repeat with another thin layer of ganache and almonds
42
Place the final layer of cake on top of the cake
43
Frost the top heavily and the sides lightly with the remainder of the ganache
44
Lightly press the remaining toasted almonds on the sides of cake
45
This cake is best stored and served at room temperature
46
In an airtight container, it keeps for up to 5 days