Strawberry Jam Cake

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans.

2 . Stage

Whisk flour, cinnamon, baking soda, nutmeg, and sea salt together in a bowl to distribute well.

3 . Stage

Stir jam and buttermilk together in another bowl.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.

7 . Stage

Spread a thin layer of chocolate ganache on cooled cake layers; assemble and frost the top and sides. Sprinkle with toasted almonds.