Chocolate and jam plumcake is rich with roasted hazelnuts, ribbons of tart red currant jam, and a glossy chocolate topping. The base is soft thanks to melted dark chocolate and butter, the jam brings a bright fruity contrast, and the final chocolate glaze ties everything together. It’s not overly sweet and can be served as a dessert after dinner.
What Is Chocolate and Jam Plumcake?
Despite the name, plumcake doesn’t necessarily involve plums at all. It usually refers to a rich loaf-style cake, often baked in a rectangular mold and sliced neatly for serving.
This chocolate version takes things several notches higher. Instead of a simple vanilla base, you’re working with dark chocolate, cocoa powder, and chopped hazelnuts. Then comes the surprise, which is warm red currant jam poured into little holes across the cake.
Pro Tips for the Best Chocolate Jam Plumcake
- You want texture, not surprise boulders. Roughly chopped hazelnuts are perfect, as they should add crunch without making slicing feel like an extreme sport.
- Adding eggs one at a time helps the batter stay smooth and prevents it from separating.
- Parchment paper is not optional, it’s your insurance policy. A stuck cake is how kitchen arguments begin.
- Warm the jam gently and don’t boil it aggressively. Low heat makes it smooth and pourable without turning it into sticky chaos.
Frequently Asked Questions
Can I Use Another Type of Jam?
While red currant jam gives a lovely tart contrast, raspberry, cherry, and blackberry can also go with this cake. Avoid jams that are overly sweet or too watery, as they can overpower the cake or make the texture too soft.
Can I Make This Cake Without Hazelnuts?
Yes, and the cake will still be excellent. Hazelnuts add crunch and depth, but if you have allergies or simply prefer a smoother texture, you can leave them out. You can also swap them for almonds or walnuts if you’d like a different nutty note. Just keep the quantity similar so the balance stays right.
Can I Make It a Day Ahead?
Actually, yes, and it may taste even better. Letting it rest allows the jam and chocolate flavors to settle and deepen. It becomes richer, smoother, and easier to slice. This makes it an excellent make-ahead dessert for gatherings or special occasions.
Can I Freeze Chocolate Jam Plumcake?
Yes, especially before adding the final chocolate glaze. Wrap it tightly in plastic wrap to prevent freezer dryness. When ready to serve, thaw at room temperature and add the topping fresh.
What Can I Serve With It?
A slice pairs beautifully with coffee, espresso, tea, or even whipped cream on the side. Because it’s rich, simple pairings are best.
Why Did My Cake Sink in the Middle?
Usually, this happens from opening the oven too early, underbaking, or overmixing after adding the dry ingredients. Try to keep the oven door closed during the first part of baking, and mix only until combined.
How to Store Leftovers
This cake stores beautifully, which is excellent news for people with strong self-control. Keep it on the counter for 2 days or refrigerate it for up to 5 days.
Ingredients
How to Make Chocolate Jam Plumcake
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Add the dark chocolate and vegetable oil to a bowl, microwave for about 2 minutes, and stir.
Add the dark chocolate and vegetable oil to a bowl, microwave for about 2 minutes, and stir.
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In another bowl, combine the flour, cornstarch, cocoa powder, salt, baking powder, and chopped hazelnuts.
In another bowl, combine the flour, cornstarch, cocoa powder, salt, baking powder, and chopped hazelnuts.
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Pour the melted chocolate into a large mixing bowl. Add the butter and sugar, then mix with an electric mixer until smooth. Add the eggs one at a time, mixing after each addition. Finally, add the dry ingredients and mix.
Pour the melted chocolate into a large mixing bowl. Add the butter and sugar, then mix with an electric mixer until smooth. Add the eggs one at a time, mixing after each addition. Finally, add the dry ingredients and mix.
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Pour the batter into a 24x11cm mold lined with parchment paper. Bake at 180°C (360°F) for 40 minutes.
Pour the batter into a 24x11cm mold lined with parchment paper. Bake at 180°C (360°F) for 40 minutes.
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Add the red currant jam to a saucepan and warm it gently, stirring until smooth.
Add the red currant jam to a saucepan and warm it gently, stirring until smooth.
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Once baked, transfer the cake to your work surface and let it cool slightly. Use the handle of a wooden spoon or a similar tool to create holes across the top, and pipe the warm jam into the holes.
Once baked, transfer the cake to your work surface and let it cool slightly. Use the handle of a wooden spoon or a similar tool to create holes across the top, and pipe the warm jam into the holes.
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Spread more jam across the surface.
Spread more jam across the surface.
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In a bain-marie, cook the whipping cream and dark chocolate until smooth.
In a bain-marie, cook the whipping cream and dark chocolate until smooth.
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Pour the chocolate cream mixture over the cake and spread it across the top.
Pour the chocolate cream mixture over the cake and spread it across the top.
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Transfer the cake to a serving dish, slice, and dig in.
Transfer the cake to a serving dish, slice, and dig in.
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