First, I should tell you: I tried to get a pic of this cake but it was consumed too fast. So there's that. Second, the jam you use should be whatever your favorite is or whatever you have on hand. Please don't get hung up on not having cherry jam.
Chocolate (Cherry) Pudding Cake
Servings: 6-8
Ingredients
Pudding
1 cup cherry (or other favorite tangy) jam 1 cup heavy cream 6 oz bittersweet chocolate, chopped (bittersweet chocolate chips work well for this) pinch of salt Cake
2/3 cup hot or boiling water
7 oz unsweetened cocoa powder (just under 1 cup)
1 tsp espresso coffee powder, optional
1/2 cup whole milk
1 tsp vanilla extract
2/3 cup cherry (or other favorite tangy) jam
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 sticks (16 T) unsalted butter, softened
1/2 cup brown sugar
4 eggs
Directions
Preheat oven to 350. Butter the bottom and sides of a 9x13 pan.
Make pudding:
Combine jam, heavy cream, and bittersweet chocolate in a microwave safe bowl with a pinch of salt. Stir well. Microwave on high 60 seconds, stir. Add 30 more if needed. Stir until smooth. Pour pudding into the bottom of the baking dish. Set aside while making the cake.
Make cake: In a medium bowl, whisk hot water together with cocoa powder. Add coffee powder, if using. Whisk in milk, vanilla and jam. Stir until smooth. In another small bowl, stir together flour, baking soda, and salt.
In the bowl of a mixer, combine softened butter and sugar using the whisk attachment. Beat until fluffy. Add eggs one at a time, beating well after each addition. Clean sides of the bowl with a spatula after each addition.
Add the flour mixture alternating with the cocoa mixture, beginning and ending with the flour mixture. Beat well on low speed after each addition before adding next. Spoon batter carefully over pudding mixture and spread to cover completely. Bake until a wooden skewer in the center of the cake comes out clean, 35 - 45 minutes.
Serve warm or, if made ahead, you can rewarm the cake in a 350 oven for 15 minutes. Enjoy!