Description

This Simple Chocolate Cake is a must-try for any chocolate lover. With its rich layers, sweet raspberry jam center, and easy chocolate-sour cream frosting, it’s the perfect dessert for any celebration or a special treat for yourself. Indulge in the balance of flavors that make this cake irresistibly delicious.

Ingredients

For the Cake:

1 ¼ cups (150g) all-purpose flour
1 cup (200g) sugar
¾ cup (75g) Dutch-processed cocoa powder (sifted if lumpy)
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
8 tbsp (110g) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 cup (240ml) strong black coffee, at room temperature
1 cup (240ml) buttermilk or plain yogurt
1 tsp vanilla extract
½ cup (160g) raspberry jam (seeded or seedless)

For the Frosting:

¾ cup (130g) semisweet chocolate chips or roughly chopped semisweet chocolate
¾ cup (180ml) sour cream, at room temperature
1 tbsp maple syrup

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Instructions

1. Prepare the Cake Base:

Preheat your oven to 350°F (175°C). Butter the bottom and sides of two 8-inch cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the melted butter, eggs, coffee, buttermilk, and vanilla extract. Mix until smooth and fully combined.
Divide the batter evenly between the prepared cake pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely in the pans on a wire rack.

2. Prepare the Frosting:

In a microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring between each.
Whisk in the sour cream and maple syrup until smooth.
Refrigerate the frosting for about 1 hour to allow it to thicken.

3. Assemble the Cake:

Once the cakes have cooled, loosen the edges with a knife and invert them onto a work surface.
Place one cake upside down on a serving platter. Spread raspberry jam evenly over the top.
Place the second cake on top and frost the top and sides with the cooled chocolate-sour cream frosting.
Decorate with fresh raspberries or chocolate curls for an elegant touch (optional).

Notes

Berry Options: Substitute raspberry jam with strawberry or blueberry jam for a different flavor.
Chocolate Ganache: Instead of sour cream frosting, top with a rich chocolate ganache for an even more decadent finish.
Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking, Refrigeration
Cuisine: American