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Deep Dark Chocolate Cake

Source of Recipe


Country Living magazine



List of Ingredients



• 2 cups all-purpose flour
  
• 1 cup cocoa
  
• 2 cups granulated sugar
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 2 large eggs
  
• 1 cup sour cream
  
• ½ cup canola oil
  
• 1 tsp vanilla extract
  
• 1 tsp white vinegar
  
• 1 cup unsalted butter (2 sticks), softened
  
• ¾ cup raspberry jam, strained and seeds discarded
  
• 1½ cups confectioners' sugar
  
• .
  
• Superquick Chocolate Buttercream (recipe follows)
  






Instructions



1. Heat the oven to 350° F. Butter two 8-inch round cake pans and line the bottoms with parchment paper.
   Combine the flour, cocoa, granulated sugar, baking powder, baking soda and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, vinegar (for leavening and a more tender cake), and 1 cup hot water, and mix with a wooden spoon until the batter is smooth.
   
   
2. Pour the batter into the prepared pans and bake until a wooden skewer, inserted into the cake center, comes out clean, 35 to 40 minutes. Cool the cakes in the pans and cool completely on wire racks.
   
   
3. Beat the butter and jam together using an electric mixer set on medium speed until fluffy. Add the confectioners' sugar, and beat until smooth. Spread the filling between the two cake layers, and frost with Superquick Chocolate Buttercream.
   
   Makes two 8-inch round layers
   (16 servings)
   
   ............
   
   
   SUPERQUICK CHOCOLATE BUTTERCREAM
   
   Using a mixer set on medium-high speed, beat 1 cup butter (2 sticks) and 6 ounces melted and slightly cooled bittersweet chocolate together until fluffy. Reduce speed to medium, and beat in 2 cups marshmallow cream. Add ¾ teaspoon vanilla extract and 6 tablespoons confectioners' sugar, and increase speed to medium-high and beat, scraping down the sides of the bowl occasionally, until smooth and fluffy. Chill for 20 minutes before using.
   
   Makes 4 cups.