Fudgy Chocolate Birthday Cake
Sour cream and vegetable oil moisten the cake, and raspberry jam adds a nice
touch to the frosting. Decorate this rich old-fashioned layer cake with a few
edible flowers (roses would be pretty) and candles.
1 box devilís food cake mix (1 pound 2.25 ounces)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 12-ounce packages semisweet chocolate chips (4 cups)
1/2 cup seedless raspberry jam
3 tablespoons unsalted butter
2 cups powdered sugar
Position rack in center of oven and preheat to 350įF. Butter three
8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil's
food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4
cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir
in 1 cup semisweet chocolate chips.
Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until
tester inserted into center of cake layers comes out clean, about 25 minutes.
Cool cake layers in pans on racks 15 minutes. Run small sharp
knife between pan sides and cake layers to loosen. Turn out onto racks; cool
Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter
to simmer in heavy large saucepan over medium heat, stirring often. Remove from
heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add
remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer,
beat frosting in pan until smooth and thick, about 2 minutes.
Place 1 cake layer on platter. Spread 3/4 cup frosting over.
Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake
layer. Chill cake until frosting sets slightly, about 15 minutes. Spread
remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day
ahead. Cover with cake dome and let stand at room temperature.)