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1
Preheat oven to 350 degrees.
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2
Butter two 9 round cake pans, greasing sides and bottom.
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3
Line the bottoms with parchment paper, then grease the paper.
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4
In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda and salt.
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5
In a separate bowl, combine eggs, vanilla, sour cream, oil, vinegar and hot water (or hot coffee).
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6
Using a wooden spoon, mix wet ingredients into dry ingredients until the batter is smooth.
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7
Divide the batter evenly between the prepared pans and bake for 30 35 minutes or until a thin knife inserted into the centre of a cake comes out clean.
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8
Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks.
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9
Cool completely before adding the filling and frosting.
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10
(Note: cake can be made a day in advance.)
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11
I froze mine and it was perfect.
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12
For the Filling.
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In a large mixing bowl, beat the butter on medium-high speed until creamy, about 3 5 minutes.
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14
Add the raspberry jam and beat to combine.
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15
Turn the mixer down to low speed and add the confectioners sugar.
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Beat until smooth.
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Cover and set aside until ready to use.
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18
For the frosting:.
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19
In a mixing bowl, beat the butter on medium-high speed until creamy, about 3 5 minutes.
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20
Add the melted, cooled chocolate and beat until well-combined and fluffy.
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On medium speed, add the marshmallow cream, almond extract, and confectioners sugar.
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Once everything is combined, increase speed to medium-high and beat until smooth and fluffy.
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Cover bowl and refrigerate for 30 minutes.
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24
Assemble the cake:.
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25
Place the first cake top side down on serving plate.
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26
(This will give you a flat surface on which to spread the raspberry cream.)
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27
If the cream has been in the fridge, give it a good stir to soften it up a bit.
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28
Spread the raspberry cream over the first layer.
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29
Place the second cake on top of the filling (bottom side down, so the flat surfaces of the cake meet.)
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30
Frost the rest of the cake, top and sides, with chocolate buttercream.
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31
Serve cake at room temperature.
