I have been going through my recipes to find the perfect chocolate cake for my mom. Her birthday is this weekend and I always make her some type of chocolate dessert. She LOVES chocolate! As I was going through my chocolate recipes I came across this cake that is not only delicious but so beautiful. I made this for my mom a few years ago and she loved it so much she requested it again the next year. The cake is so moist and has the perfect balance of chocolate and Raspberries.
for the cake
2 cups all-purpose flour
1 cup cocoa powder (I used Hershey’s Special Dark)
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, slightly beaten
1 tsp. pure vanilla extract
1 cup sour cream
1/2 cup canola oil
1 tsp. white vinegar
1 cup hot coffee (hot water will work too)
for the filling
1 cup unsalted butter, softened to room temperature
3/4 cup seedless raspberry jam
1 1/2 cups confectioners’ sugar
for the frosting
1 cup unsalted butter, softened to room temperature
6 ounces bittersweet chocolate, melted and slightly cooled
2 cups marshmallow cream
1/4 tsp. almond extract
6 Tbsp. confectioners’ sugar
Prepare the cake:
Preheat the oven to 350 F. Butter 2 8×2-inch round cake pans. Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour.)
In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs, vanilla, sour cream, oil, vinegar, and hot coffee (or hot water). Using a large rubber spatula or wooden spoon, mix everything together until the batter is smooth.
Divide the batter evenly among the prepare pans and bake for 35-40 minutes or until a thin knife inserted into the center of a cake comes out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks. Cool completely before adding the filling and frosting. [Note: Cake can be made in advance. Well covered, the baked cakes can be refrigerated for 2 days, or frozen for a month.]
Prepare the filling:
In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3-5 minutes). Add the raspberry jam and beat to combine. Turn the mixer down to low speed and add the confectioners’ sugar. Beat until smooth. Cover and set aside until ready to use. [Note: You can make this a day in advance, just be sure to cover it well and to keep it refrigerated.]
Prepare the frosting:
In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3-5 minutes). Add the melted, cooled chocolate and beat until well combined and fluffy. On medium-speed, add the marshmallow cream, almond extract, and confectioners’ sugar. Once everything is combined, increase the speed to medium-high and beat until the smooth and fluffy. Cover the bowl and refrigerate for 30 minutes. [Note: The frosting can also be made a day in advance, just be sure to keep it well covered and chilled until ready to use.]
Assemble the cake:
If the cakes have domed tops, use a serrated knife to gently slice off a thin layer…just enough to give them an even surface. If the raspberry cream filling has been in the refrigerator, give it a good stir to soften it up a bit. (If it’s too stiff, leave it covered at room temperature until spreadable.) Spread the raspberry cream over one of the cake layer. Place the other layer on top of the filling. Frost the rest of the cake (top and sides) with the chocolate buttercream.
Enjoy,
Molly
Life as a Party of 9 