Deep Dark Chocolate Cake

INGREDIENTS


PREPARATION

1. Heat oven to 350°F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.

2. Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks.

3. Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 2 cake layers and frost with Superquick Chocolate Buttercream (below).

Superquick Chocolate Buttercream

INGREDIENTS


PREPARATION

Using a mixer on medium-high speed, beat butter and chocolate together until fluffy. Reduce speed to medium and beat in marshmallow cream. Add vanilla extract and sugar, increase speed to medium-high, and beat, scraping down sides of bowl occasionally, until smooth and fluffy. Chill 20 minutes before using.