Black cake with jam

• Preparation time: 25 minutes
• Baking time: 50 minutes
• Number of servings: 12 x 30 cm form - 1320 g In 100 g:
• Energy value 376 kcal
• Carbohydrates 43 g - Of which sugars 24 g
• Protein 6 g Fats 19 g
• Diet: vegetarian.
• wheat cake flour 320 g - 2 cups
• butter 82% fat 200 g
• cocoa 60 g - about 5 tablespoons
• fine sugar 150 g
• milk 250 ml - 1 cup
• 4 small eggs - 200 g after breaking
• plum jam 200 g
• baking soda 2 level teaspoons
• butter 82% fat 30 g
• dark chocolate 80 g
• chocolate sprinkles 10 g

Black cake with jam

Place all the dry ingredients (excluding sugar) in a bowl and mix thoroughly, for example, using a whisk. This ensures that the cocoa and baking soda are perfectly distributed. The dry ingredients are: 2 cups of all-purpose flour, e.g., cake flour or all-purpose flour, approximately 320 grams; 60 grams of cocoa; and 2 level teaspoons of baking soda.

Tip: We only use real cocoa, i.e. without added sugar and milk powder.

You can now start preheating the oven. Set it to approximately 175 degrees Celsius with the top/bottom heat setting. Crack four small eggs into a large bowl (I used a total of 200 grams after beating) and add 150 grams of caster sugar. Beat the sugar and eggs with a mixer at high speed until the sugar is completely dissolved in the eggs. By the end of the beating process, the mixture should be light and fluffy. Beating can take up to 10 minutes (up to 5 minutes with a good mixer). Turn off the mixer. Next, add 200 grams of melted and completely cooled butter – it may be slightly set. Just gently fold everything together with a spatula.

Tip: I haven't tested this, but you can probably replace the butter with 180 ml of rapeseed oil.

Immediately pour in 250 ml of milk (room temperature—not refrigerator-fresh) and the dry ingredient mixture. Stir the batter again with a spatula.

Finally, add another 200 grams of plum jam and mix the ingredients with a spatula. This time, mix for a little longer to form a smooth dough.

Tips: You can swap the jam for blackcurrant jam. You can also add a tablespoon of zest from a small orange (only the orange part, not the bitter white part).

Prepare a small baking pan. A loaf pan with internal dimensions of 12x30 cm or slightly larger worked perfectly for me. Grease the inside of the pan with the remaining fat and sprinkle with breadcrumbs or bran. Pour in the batter, smoothing it out to a thicker, pudding-like consistency.

Place the cake pan on the middle rack of an oven preheated to 175 degrees Celsius (350 degrees Fahrenheit). Set the top/bottom baking setting. Bake for 50 minutes. After about 45 minutes, check to see if the cake is done. Carefully open the oven door and insert a wooden skewer into the cake. If the skewer comes out clean, the cake is done. If it's still wet, check the cake after another 5-10 minutes.

After baking, open the oven door slightly. I recommend blocking the door with an oven mitt to create just a small gap. After 10 minutes, open the door halfway and then remove the cake from the oven. Release it from the pan and place it on a wire rack to cool. This isn't necessary, but I recommend covering the cake with a thick chocolate and butter glaze once it has cooled. Place 30 grams of butter in a saucepan and melt over low heat. Remove the saucepan from the heat and add 80 grams of finely chopped dark chocolate (dark or milk chocolate will work too). Stir with a spatula until the chocolate has completely melted in the hot butter and combined with it into a thick cream (warm the glaze slightly if necessary). Spread the glaze over the cake. Before the glaze sets, sprinkle with sprinkles.

This murzynek with jam stays fresh for a long time. After cooling, I recommend wrapping the cake loosely in parchment paper and then placing it in a clear grocery bag or a ziplock bag. Store the cake in the refrigerator for about three days or longer.

Enjoy your meal.