Deep Dark Chocolate Cake

By á-11624

So intensely chocolaty, a small slice will satisfy your sweet cravings.

Ingredients

• 2 cup(s) all-purpose flour
• 1 cup(s) cocoa
• 2 cup(s) granulated sugar
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) salt
• 2 large eggs
• 1 teaspoon(s) pure vanilla extract
• 1 cup(s) sour cream
• 1/2 cup(s) canola oil
• 1 teaspoon(s) white vinegar
• 1 cup(s) unsalted butter, softened
• 3/4 cup(s) raspberry jam, strained and seeds discarded
• 1.5 cup(s) confectioners' sugar

Details

Servings 16
Cooking time 95mins
Adapted from countryliving.com

Preparation

Step 1

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.