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1
Position rack in center of oven and preheat to 350F Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides.
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2
Place devil's food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl.
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3
Using electric mixer, beat batter 2 minutes.
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4
Stir in 1 cup semisweet chocolate chips.
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5
Divide batter among prepared pans (about 1 3/4 cups batter for each).
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6
Bake until tester inserted into center of cake layers comes out clean, about 25 minutes.
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7
Cool cake layers in pans on racks 15 minutes.
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8
Run small sharp knife between pan sides and cake layers to loosen.
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9
Turn out onto racks; cool completely.
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10
Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often.
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11
Remove from heat.
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12
Add remaining 3 cups semisweet chocolate chips and stir until melted.
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13
Add remaining 3/4 cup sour cream and 2 cups powdered sugar.
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14
Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
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15
Place 1 cake layer on platter.
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16
Spread 3/4 cup frosting over.
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17
Top with second cake layer.
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18
Spread 3/4 cup frosting over.
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19
Top with third cake layer.
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20
Chill cake until frosting sets slightly, about 15 minutes.
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21
Spread remaining frosting in swirls over top and sides of cake.
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22
(Can be prepared 1 day ahead.
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23
Cover with cake dome and let stand at room temperature.
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24
).
