mini jam cakes w/chocolate caramel ganache

© Tina Vega Photography

With my birthday around the corner, I thought it would be fun to sample a few new cake recipes.

© Tina Vega Photography

Fun is an understatement because not only do we get to sample each one.

© Tina Vega Photography

I get to photograph them!  [A huge creative bonus.]  I adapted THIS delicious recipe to make five small 2-layers cakes.  The printable recipe is below.

Mini Jam Cakes w/Chocolate Caramel Ganache


  • 1-1/3 generous cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 3/4 cup apricot jam
  • 3 oz. buttermilk, at room temperature
  • 3 oz. unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 eggs, at room temperature
  • 1/2 cup sliced natural almonds, toasted
  • Chocolate Caramel Ganache (see below)


  1. Grease and line bottoms of ten 8 oz. wide-mouth canning jars (or 6-oz. ramekins) with parchment paper.
  2. Mix together flour, soda, cinnamon, nutmeg, cloves, and salt in a medium bowl; set aside.
  3. In a small bowl, mix together jam and buttermilk; set aside.
  4. In a large bowl, cream together butter and granulated sugar. Add eggs, one at a time, beating well after each.
  5. Add 1/3 of flour mixture to sugar mixture, mixing well. Add 1/2 of jam mixture to same sugar mixture, mix well. Incorporate the remaining flour and jam mixtures, alternating the same way - ending with the flour mixture.
  6. Distribute batter evenly into prepared jars and place jars on two baking sheets, spacing jars approximately 2 inches apart.
  7. Bake at 350 degrees for approximately 30 minutes or until done.
  8. Remove cakes from oven and allow to cool for 20 minutes on wire racks before removing from jars. Allow cakes to cool completely on wire racks before assembling cake.
  9. To make the Chocolate Caramel Ganache, mix together 1/4 cup sugar, 1/2 tablespoon water, and a 1/2 teaspoon of lemon juice in small saucepan on stovetop (medium heat).
  10. Stir until sugar has dissolved.
  11. Stop stirring and allow mixture to come to a boil. Cook until mixture is a dark amber color.
  12. Remove from heat and carefully whisk in 1/2 cup half-and-half very slowly (mixture will bubble profusely).
  13. Stir in 1 tablespoon unsalted butter (cut into pieces and put saucepan back over medium heat and add butter pieces, stirring until melted (mixture will thicken).
  14. Pour hot caramel mixture over 1/2 cup semisweet chocolate chips in a heatproof bowl. Cover and let sit for 5 minutes.
  15. Whisk chocolate mixture briskly until smooth.
  16. Allow ganache to cool uncovered on countertop for 3 hours until spreading consistency (stir periodically).
  17. To assemble cakes, put five cake bottoms on a flat plate or cake stand. Frost tops and sprinkle with toasted almonds.
  18. Place the remaining five cakes on top of frosted bottoms. Use ganache to frost tops and sides of cakes. Add toasted almonds to sides of cake.

barb - February 25, 2014 - 2:23 pm

looks good but where did you get the adorable tiny cake stand??

Back to Top Contact Me Share on Facebook Tweet this Post Email to a Friend