Chocolate cake with strawberry jam

Today I am going to teach you how to prepare a chocolate cake with strawberry jam, this recipe is similar to the Sacher cake, but replacing the apricot jam with strawberry, as it is a fruit that combines perfectly with chocolate.

In case you want to make this recipe 100% homemade, you can make the jam yourself, which if you did not know, is a very simple preparation.

I made this cake in using a round pan of 23 cm. (9 inches) diameter and I highly recommend to cover the pan with baking paper so that it does not get stuck and thus avoid any unpleasant surprises.

Here is a small tutorial if you don't know how to line a mold with baking paper.

Have you ever tried the Sacher cake?

If you make this cake, would you put apricot jam as in the original recipe or wiould you choose to change it for another as I did?

I hope you leave a comment answering some of my questions!

If you have made this recipe and you want to send me a photo, I'll be happy to receive it, you just have to send it by email to discoverhowicook@gmail.com and I will publish it on this same post so that everyone can see how well my followers cook.

Please share this recipe if you like it!

To prepare this chocolate cake with strawberry jam you will need:

For the cake:

• 175 gr. (6,17 oz.) of sugar

• 175 gr. (6,17 oz.) of butter

• 175 gr. (6,17 oz.) of chocolate

• 100 gr. (3,52 oz.) of flour

• 7 large eggs

For the topping:

• 150 gr. (5,29 oz.) of chocolate

• 50 gr. (1,76 oz.) of butter

• 2 tablespoons of milk

-Strawberry jam

To prepare this chocolate cake with strawberry jam you must follow the next steps:

-For the cake, separate the whites from the yolks.

-Mix the butter with the sugar.

-Add the yolks.

-Melt the chocolate in a double-boiler.

-When the chocolate is warm, add it to the mixture.

-Add the flour with encircling movements.

-Whisk the whites until is thick enough to maintain the shape.

-Add the whites to the mixture very carefully so that they do not get thin.

-Bake at 175ºC (347ºF) for 10 minutes.

-Lower the temperature at 165ºC (329Fº) and bake 30 minutes more.

-When the cake is cold, cut it in half lengthwise.

-Spread the strawberry jam on the bottom of the cake and cover it with the top.

-For the topping, melt the chocolate with the butter in a double-boiler.

-Remove from heat, add milk and stir until well blended.

-Cover the sponge cake with the warm chocolate coating and cool in the fridge.

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