Ingredients
10
10 servings
- •2 cups cake flour
- •1 teaspoon ground cinnamon
- •1 teaspoon baking soda
- •½ teaspoon ground nutmeg
- •½ teaspoon sea salt
- •1 cup strawberry jam
- •½ cup buttermilk, at room temperature
- •1 cup white sugar
- •½ cup unsalted butter, at room temperature
- •3 large eggs, at room temperature
- •1 ½ cups heavy cream
- •1 (12 ounce) bag dark chocolate chips
- •¼ cup sliced almonds, toasted
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans.
- Whisk flour, cinnamon, baking soda, nutmeg, and sea salt together in a bowl to distribute well.
- Stir jam and buttermilk together in another bowl.
- Cream sugar and butter together in a separate bowl until fluffy, about 5 minutes. Blend in the eggs, one at a time. Add the flour mixture in 2 parts, alternating with buttermilk and jam mixture in 2 parts. Divide batter between the prepared cake pans.
- Bake in the preheated oven until centers are slightly firm and a toothpick inserted into the centers comes out clean, about 40 minutes. Cool the cakes in their pans for 30 minutes; remove and let cool on a wire rack for 30 minutes more.
- Meanwhile, bring cream to a simmer over medium-low heat. Place chocolate chips in a bowl; pour hot cream on top. Let sit, without stirring, for 5 minutes. Stir in concentric circles until ganache is smooth. Let cool.
- Spread a thin layer of chocolate ganache on cooled cake layers; assemble and frost the top and sides. Sprinkle with toasted almonds.
Nutritional Facts
Per 10 servings
- Calories: 671
- Carbohydrate: 90g
- Fat: 35g
- Fiber: 3g
- Protein: 6g
- Sugar: 53g
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