Name: How to Make the Best Simple Chocolate Cake
Ingredients: 1 ¼ cups all-purpose flour; 1 cup sugar; ¾ cup Dutch-processed cocoa powder (sifted if lumpy); 1 tsp baking soda; 1 tsp baking powder; ½ tsp kosher salt; 8 tbsp unsalted butter, melted and cooled; 2 eggs, lightly beaten; 1 cup strong black coffee, at room temperature; 1 cup buttermilk or plain yogurt; 1 tsp vanilla extract; ½ cup raspberry jam (seeded or seedless); ¾ cup semisweet chocolate chips or roughly chopped semisweet chocolate; ¾ cup sour cream, at room temperature; 1 tbsp maple syrup

Description

This Simple Chocolate Cake is a rich, moist dessert with a tangy raspberry jam center and a velvety chocolate-sour cream frosting. Easy to make, this indulgent cake is perfect for any occasion, from casual dessert cravings to special celebrations.

Ingredients

For the cake:

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

For the frosting:

¾ cup semisweet chocolate chips or roughly chopped semisweet chocolate
¾ cup sour cream, at room temperature
1 tbsp maple syrup

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Instructions

Preheat the Oven:
Preheat the oven to 350°F (175°C). Butter two 8-inch cake pans and line them with parchment paper.
Prepare the Cake Batter:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the melted butter, eggs, coffee, buttermilk, and vanilla extract. Mix until smooth.
Bake the Cake:
Divide the batter evenly between the pans. Bake for 30 minutes or until a toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting:
Melt the chocolate in the microwave in short bursts, stirring in between. Whisk in the sour cream and maple syrup until smooth. Chill the frosting for 1 hour to thicken.
Assemble the Cake:
Spread raspberry jam on the top of the first cake layer. Add the second cake layer on top. Frost with the chilled chocolate-sour cream frosting.

Notes

Berry Options: Swap the raspberry jam for strawberry or blueberry jam for a different flavor.
Chocolate Ganache: For a richer finish, substitute the sour cream frosting with a chocolate ganache.
Gluten-Free Option: Use a gluten-free flour blend to make the cake gluten-free.
Decoration: Decorate with fresh raspberries or chocolate curls for a sophisticated presentation.