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Dark Chocolate Cake and frosting Recipe


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     Dark Chocolate Cake and frosting

Category   Desserts - Breads
Sub Category   None

2 cups all purpose flour
1 cup cocoa
2 cups granulated sugar
1 tsp backing soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup sour cream
1/2 cup canola oil
1 3/4 tsp vanilla extract
1 tsp white vinegar
2 cups butter
1/4 cup raspberry jam, strained and seeds discarded
1 1/2 cups and 6 tbsp confectioners sugar
6 ounces bitersweet chocolate
2 cups fluff

Heat the over to 350F. Butter two 8-inch-round cake pans and line the bottoms with parchment paper.
Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, 1 tsp vanilla, vinegar, and 1 cup hot water and mix until the batter is smooth.
Pour the batter into the prepared pans and bake 35-40 min. Cool for 20 min in the pans and then remove pans and let cool completely.
Raspberry jam- Beat 1 cup butter and jam until fluffy. Add 1 1/2 cups confectioners sugar and beat until smooth. Spread betweed the two cakes. Chocolate buttercream- Beat 1 cup butter and bitersweet chocolate (melted and slightly cooled) until fluffy. beat in fluff, 3/4 tsp vanilla, and 6 tbsp confectioners sugar. Spread over the two cakes.

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