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Deep Dark Chocolate Cake Recipe

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This recipe for Deep Dark Chocolate Cake is from Quarantine Baking by the Cake Pusher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cake Ingredients

2 cups all-purpose flour
1 cup cocoa powder
2 cups granulated sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 tsp pure vanilla extract
1 cup sour cream
½ cup canola oil
1 tsp white vinegar
1 cup hot water

Filling Ingredients

1 cup unsalted butter
¾ cup raspberry jam
1 cup confectioner's sugar

1 recipe best chocolate buttercream

Directions:
Directions:
Cake

Preheat oven to 350º

Butter two 8" round cake pans and then line the bottoms with parchment paper rounds.

In a large bowl, combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt. Mix until will combined.

To the dry ingredients add eggs, vanilla, sour cream, oil, vinegar, and one cup hot water and mix with a wooden spoon until batter is smooth.

Pour batter into pans and bake about 35-40 minutes, or until a tester comes out clean.

Cool cakes in the pans for 20 minutes, then turn out onto a wire cooling rack to cool completely.

Filling

In the bowl of an electric mixer fitted with the paddle attachment beat the butter and jam together on medium speed until fluffy. Add confectioner's sugar and beat until smooth.

Assembly

Spread the filling between the two cake layers and frost with Best Chocolate Buttercream.

Personal Notes:
Personal Notes:
This cake is absolutely delicious and rises super high, due to the vinegar. This was the recipe that introduced me to the Best Chocolate Buttercream, which quickly became my go-to chocolate frosting. I made this cake for Jack's 20th birthday while he was still home on his 6-month long spring break in 2020.

The picture shows the cakes with the raspberry filling, prior to frosting.

 

 

 

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