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Ingredients

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

Nutrition Info

671.3 calories carbohydrate: 89.5 g cholesterol: 129.6 mg fat: 34.6 g fiber: 3.1 g protein: 6 g saturatedFat: 21.6 g servingSize: - sodium: 265.4 mg sugar: 52.7 g transFat: : - unsaturatedFat: : -

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.

1 8-inch layer cake

I usually make this sweet strawberry jam cake for special days such as birthdays. It makes all family members the happiest at the moment.