This was one of the BEST cakes I have ever eaten or made! Scrumptious and chocolaty with a raspberry filling to offset the deep chocolate. Wow your guests with a slice of this awesome cake.
*Featured in Country Living February 2009
2 cups flour
1 cup cocoa
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup sour cream
1/2 cup canola oil
1 teaspoon vanilla
1 teaspoon white vinegar
1 cup hot water
1 cup unsalted butter, softened
3/4 cup raspberry jam, strained and seeds discarded
1 1/2 cups powdered sugar
Heat oven to 350*F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, sugar, baking powder, baking soda and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, vinegar and hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the prepared pans and bake until toothpick inserted in center, comes out clean, 35-40 minutes. Cool the cakes in the pans for 20 minutes; release from the pans and cool completely on wire racks. Beat the butter and jam together using an electric mixer set on medium speed until fluffy. Add the powdered sugar and beat until smooth. Spread the filling between the two cake layers and frost with Superquick Chocolate Buttercream.
Superquick Chocolate Buttercream
Using a mixer set on medium-high speed, beat 1 cup butter and 6 ounces melted and slightly cooled bittersweet chocolate (I used a comb. of bittersweet and semi-sweet) together until fluffy. Reduce speed to medium and beat in 2 cups marshmallow cream. Add 3/4 teaspoon of vanilla and 6 Tablespoons powdered sugar and increase speed to medium high and beat; scraping down the sides of the bowl occasionally until smooth and fluffy. Chill 20 minutes before using.