Ingredients
For the Cake
3 cups all-purpose flour
1 1/2 cups cocoa
3 cups granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sour cream
3/4 cup canola oil
1 1/2 teaspoons white vinegar
For the Frosting
2 cups unsalted butter, softened
1 1/2 cups raspberry jam, strained and seeds discarded
3 cups confectioners’ sugar
For the Ganache
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract
Fresh raspberries for garnish
Directions
For the Cake
Heat oven to 350 degrees F. Butter three 9-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.
For the Buttercream
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 3 cake layers.
Ice the rest of the cake with remaining buttercream and refrigerate for 20–25 minutes.
For the Ganache
Heat heavy cream in a small saute’ pan over medium heat until it just begins to boil. Remove from heat and add in chocolate. Allow to sit for 2 minutes.
Next whisk together cream and chocolate until nice and smooth.
Whisk in in corn syrup and vanilla extract.
Remove cake from refrigerator and pour warm ganache over the middle of the top of the cake and allow to drip down the sides.
Let the ganache set for about 30 minutes before serving. And if you would like, garnish with fresh raspberries.
