Chocolate Snack Cake With Jam Filling
This chocolate snack cake has the softest chocolate layers, a sweet apricot jam filling, and a homemade chocolate butter glaze on top. It’s the perfect treat to enjoy with tea or coffee, or as a simple dessert for any occasion.
Equipment
- 1 large bowl
- 1 electric mixer
- 1 square 8x8 pan
Ingredients
Chocolate Snack Cake Ingredients
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- ¼ teaspoon salt
- 1½ cups (355 milliliters) whole milk kefir, warmed up
- 1 teaspoon baking soda
- ¾ cups (75 grams) cocoa powder
- 5 tablespoons (70 grams) butter, melted and cooled
- 1¼ cups (150 grams) all-purpose flour
Homemade Chocolate Glaze
- 3½ tbsp (20 grams) cocoa powder
- ¼ cup+1 teaspoon (60 grams) granulated sugar
- ⅓ cups (80 milliliters) whole milk
- 3 tablespoons (45 grams) cold butter
Jam Filling
- 10 ounce jar(283 grams) apricot jam or fruit spread
Instructions
Chocolate Cake Instructions
- Preheat the oven to 350℉. Line 8x8 baking pan with parchment paper.
- In a large bowl, beat eggs, sugar and salt for about 3 minutes until light and fluffy. 3 large eggs, 1 cup (200 grams) granulated sugar, ¼ teaspoon salt.
- Add warm kefir (30-40 seconds in a microwave), baking soda. cocoa powder, and melted butter. Beat on low speed just until combined. Add flour and mix again on low speed until you have creamy batter. Do not over mix it. 1½ cups (355 milliliters) whole milk kefir, 1 teaspoon baking soda, ¾ cups (75 grams) cocoa powder , 5 tablespoons (70 grams) butter, melted and cooled , 1¼ cups (150 grams) all-purpose flour.
- Transfer the batter in to prepared pan. Bake the cake at 350℉ for 25-27 minutes, until the toothpick comes out clean. Let it cool down for 10 minutes. Remove it from the pan and peel of the parchment paper. Let the cake cool down at room temperature.
- Using a sharp knife, slice the cake horizontally. Spread the jam filling, cover with the second layer. Spread the chocolate glaze on top. You can slice it and enjoy it right away or place it in a fridge for few hours for the glaze to set. 10 ounce jar(283 grams) apricot jam or fruit spread, ¾ cups homemade glaze
Homemade Chocolate Glaze Instructions
- In a small saucepan, whisk cocoa powder, sugar, and whole milk. Bring it to a boil over medium heat. Turn the heat to low and simmer it for about 30 seconds, while whisking it. Remove from heat and add cold butter, whisk well until the butter melts completely. Set aside to cool down while you bake and cool down the cake.3½ tablespoon (20 grams) cocoa powder, ¼ cup+1 teaspoon (60 grams) granulated sugar , ⅓ cups (80 milliliters) whole milk, 3 tablespoons (45 grams) cold butter.
Notes
I used Crofters brand apricot fruit spread. You can use any jam, fruit spread or even marmalade. Avoid too sweet jams.
When you add flour, mix just until combined so you do not over-mix the batter.
You can also bake it in 9x9-inch pan.
If you do not use parchment paper, grease the pan well with butter or oil and use a butter knife to go around the cake for removing it.
Nutrition
Calories: 227kcalCarbohydrates: 30.6gProtein: 5.5gFat: 11.2gCholesterol: 75.5mgSodium: 168mgFiber: 2.8gSugar: 16.8g
Tried this recipe?Let us know how it was!