Dark Chocolate Cake Recipe

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Dark Chocolate Cake
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Ingredients
20
Count
Nutrition
880
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees. Butter two 9” round cake pans, greasing sides and bottom. Line the bottoms with parchment paper, then grease the paper.
  2. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda and salt. In a separate bowl, combine eggs, vanilla, sour cream, oil, vinegar and hot water (or hot coffee). Using a wooden spoon, mix wet ingredients into dry ingredients until the batter is smooth.
  3. Divide the batter evenly between the prepared pans and bake for 30 – 35 minutes or until a thin knife inserted into the centre of a cake comes out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks. Cool completely before adding the filling and frosting. (Note: cake can be made a day in advance.) I froze mine and it was perfect.
  4. For the Filling.
  5. In a large mixing bowl, beat the butter on medium-high speed until creamy, about 3 – 5 minutes. Add the raspberry jam and beat to combine. Turn the mixer down to low speed and add the confectioners’ sugar. Beat until smooth. Cover and set aside until ready to use.
  6. For the frosting:.
  7. In a mixing bowl, beat the butter on medium-high speed until creamy, about 3 – 5 minutes. Add the melted, cooled chocolate and beat until well-combined and fluffy. On medium speed, add the marshmallow cream, almond extract, and confectioners’ sugar. Once everything is combined, increase speed to medium-high and beat until smooth and fluffy. Cover bowl and refrigerate for 30 minutes.
  8. Assemble the cake:.
  9. Place the first cake top side down on serving plate. (This will give you a flat surface on which to spread the raspberry cream.) If the cream has been in the fridge, give it a good stir to soften it up a bit. Spread the raspberry cream over the first layer. Place the second cake on top of the filling (bottom side down, so the flat surfaces of the cake meet.) Frost the rest of the cake, top and sides, with chocolate buttercream.
  10. Serve cake at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 879.73 Kcal (3683 kJ)
Calories from fat 305.26 Kcal
% Daily Value*
Total Fat 33.92g 52%
Cholesterol 87.24mg 29%
Sodium 468.55mg 20%
Potassium 275.01mg 6%
Total Carbs 140.73g 47%
Sugars 98.22g 393%
Dietary Fiber 2g 8%
Protein 6.24g 12%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 8%
Iron 0.7mg 4%
Calcium 95.8mg 10%
Amount Per 100 g
Calories 355.77 Kcal (1490 kJ)
Calories from fat 123.45 Kcal
% Daily Value*
Total Fat 13.72g 52%
Cholesterol 35.28mg 29%
Sodium 189.49mg 20%
Potassium 111.22mg 6%
Total Carbs 56.91g 47%
Sugars 39.72g 393%
Dietary Fiber 0.81g 8%
Protein 2.52g 12%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 8%
Iron 0.3mg 4%
Calcium 38.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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