So intensely chocolaty, a small slice will satisfy your sweet cravings.
By CountryLiving
By CountryLiving
Total Time:
Level:
Easy
Yield:
Two 8-inch round layers
Serves:
16
Ingredients
- 2 c. all-purpose flour
- 1 c. cocoa
- 2 c. granulated sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 c. sour cream
- ½ c. canola oil
- 1 tsp. white vinegar
- 1 c. unsalted butter
- ¾ c. raspberry jam
- 1½ c. confectioners' sugar
Directions
- Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.
- Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks.
- Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 2 cake layers and frost with Superquick Chocolate Buttercream
