Honey Chocolate Cakes with Lemon and Berry Jam
Delicious and easy to prepare! Honey chocolate cakes with a hint of citrus and a layer of berry jam are perfect with tea or coffee. Even a beginner can make this dessert and enjoy the wonderful aroma in the kitchen.
Updated : 22 September, 2025
Easy
About 20 min.
Ingredients
150 grams
Džemo
Batter
180 grams
Wheat flour
200 grams
Honey
100 grams
Butter
10 grams
Baking powder
2
Eggs
15 grams
Zest
2 tablespoon
Cocoa
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use premium flour. Butter and eggs should be at room temperature, so take them out of the fridge in advance. Use any jam you like; I used cherry.
Step 2
Combine soft butter with honey and lemon zest. Beat with a mixer until fluffy. You can whisk by hand if preferred.
Step 3
While beating, add eggs one at a time.
Step 4
Pour in vegetable oil and mix again.
Step 5
Sift flour with cocoa powder and baking powder, then gradually fold into the batter. Adjust flour amount for consistency.
Step 6
The batter should be fluffy, soft, yet thick and non-runny.
Step 7
Transfer batter to a parchment-lined and greased baking tray (25×30 cm) and smooth it. I used a 21×31 cm tray, so the cakes came out slightly taller.
Step 8
Bake for 30-40 minutes at 160°C (320°F) until a toothpick comes out dry. Cool and carefully remove from the tray. Slice the cake in half horizontally. Trim edges if needed.
Step 9
Spread berry jam evenly on one half and cover with the other half. The jam should be thick; you can substitute with soft marmalade or thick preserve. The porous cake will absorb thinner spreads quickly.
Step 10
Cut into individual cakes and decorate with mint. Enjoy!