I knew I had to make this cake. The chocolate combined with the raspberry filling said “Valentine’s Day” to me so I waited until this weekend to make it. This cake is the culinary reminder that Valentine’s Day is more than just a way to make you feel grumpy about being single or about having your martyr-inspired holiday expectations unmet. It’s about sharing a scrumptious made-from-scratch cake with chocolate buttercream icing lightened with marshmallow fluff with at least 16 special people that you love.
Share the love. Eat the love. Feel the love.
Deep Dark Chocolate Cake
via Country Living
2 cups all-purpose flour
1 cup cocoa
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1/2 cups canola oil1 teaspoon white vinegar
1 cup unsalted butter, softened
3/4 cup raspberry jam, strained and seeds discarded
1 1/2 cups confectioners’ sugar
Heat oven to 350 degrees 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.
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.
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.
Superquick Chocolate Buttercream
1 cup unsalted butter, softened6 ounces bittersweet chocolate, melted and slightly cooled
2 cups marshmallow cream
3/4 teaspoon vanilla extract
6 tablespoons confectioners’ sugar
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.