doctering up baking recipies

[lobo1]

I want to make a chocolate cake this weekend and incorporate some of the cherry jam I made recently. I'm trying to gauge what the best approach is:
1) put it into the batter, and potentially reduce some other liquid (although not sure what - maybe the butter?)
2) incorporate it into the icing

thoughts?

[greygarious]

Black Forest Cake.

[hill food]

Caitlin you're right
Grey: That's it,
had a feeling I might have had the wrong name but I knew it was some concoction invented by German speaking folk.

[PAO]

I suggest using it as a filling.

[hill food]

yeah I immediately thought of, what is it Linzer Torte? where (raspberry in that case) jam is spread between two thinnish layers of chocolate cake.

[lobo1]

awesome - I'll do this approach. Thanks!

[Caitlin McGrath]

I agree than jam is a terrific filling between chocolate cake layers, but incidentally, that's not what Linzertorte is. Linzertorte is a rich tart dough made with almonds, spread with jam, and topped with a lattice of the dough and baked.