Chocolate strawberry jam quick bread is a rich and flavorful chocolate cake laced with strawberry quick jam, delicious!
Here I wanted to make a chocolate bread, but, you know, a whole chocolate loaf can be boring sometimes. I had some strawberries in my fridge and immediately thought of making a quick jam and lace my chocolate cake with it. This quick jam only contains a few spoonfuls of sugar and remains a little tangy, I do not recommend using standard jam as it would be much much too sweet.
Strawberries and chocolate is one of the best combinations in my opinion. I did not scroll a toothpick to distribute the jam because I really wanted to taste the rich chocolate flavor of this cake first, then the strawberry flavor.
As is often the case with chocolate desserts, this chocolate bread is even better on the following day, the chocolate flavor will soften, the strawberry flavor will be stronger, I really love this chocolate/strawberry loaf bread.
If you like chocolate desserts, you might want to make my Chocolate Cupcakes Cream Cheese Frosting or my Salted Caramel Chocolate Mousse.
Strawberry quick jam:
2 cups (300 g.) fresh strawberries, cut in small pieces
¼ cup sugar
1 tbsp. corn starch mixed with 1 tbsp. water
1 stick (4 oz.) (113 grams) unsalted butter, room temperature
1 cup (205 g.) light brown sugar
1/2 cup (100 g.) granulated white sugar
1 cup sour cream
1 1/2 cups (195 g.) all-purpose flour
3/4 cup (75 g.) unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
Once mixed with sugar, the strawberries will release their water and quickly melt, here we don’t want our strawberries completely melted. For this jam, we want to still have a few strawberry morsels after cooking completion
Into a small saucepan, on medium heat, add the strawberry morsels and the sugar, stir and let the strawberries release their water
Once the strawberries have released their water, reduce water of 1/3
Quickly mix the corn starch and water, add to the saucepan and stir well
Pour the strawberry jam into a shallow dish or large container to allow it to cool quickly
Preheat your oven to 325°F (160°C)
Butter and flour a bread mold
Into a large bowl, with a hand mixer, cream the butter with the sugars until fluffy
Add the egg, mix well
Add the sour cream, mix well (it is normal that your batter looks curdled)
Sift the flour, salt, baking soda and cocoa into the batter and incorporate delicately with a spatula (do not overmix)
Into the prepared cake mold, add one layer of chocolate batter, cover the cake layer with one layer of strawberry jam remaining in the center of batter, leave at least a 1/4 inch of chocolate batter on all sides
Repeat the same process and finish with one layer of chocolate cake batter
Into the oven for about 65 to 70 minutes (mine took 66 minutes, 60 + 3 + 3) or until a toothpick inserted into the center comes out clean
Run a knife around the cake in case it sticks to the mold
Let cool into the mold for about 1/2 an hour
To decorate, sprinkle with confectioner’s sugar or dust with cocoa
For this cake, all the liquid ingredients must be whisked a long time and at high speed to incorporate a lot of air. Conversely, as soon as you add the dry ingredients, mix delicately with a spatula, with big strokes and just until all the ingredients are incorporated. Do not overmix.
Chocolate cake recipe (slightly altered) from Deb Perelman from smittenkitchen.com, here is a link to her method, click here.
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