2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water
2 cups whipping cream
1/4 cup icing sugar
1 cup raspberry jam
1 1/2 cups semi-sweet chocolate chips
3/4 cup sour cream
freash raspberries, optional
chocolate curls, optional
Preheat oven to 350 F. Grease and flour two 9-inch round cake pans.
Cake: Sift flour, sugar, cocoa powder, baking powder, baking soda and salt into large mixer bowl. Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water until smooth. (Batter will be thin.) Pour into prepared pans.
Bake for 35 to 40 minutes or until toothpick inserted in centre comes out clean. Cool for 10 minutes in pans on rack, then remove layers and cool completely. Cut each in half horizontally to make four layers.
Filling: Beat whipping cream and icing sugar until stiff peaks form.
Frosting: In a small saucepan over low heat, melt chocolate chips. Stir until smooth. Stir in sour cream.
Assembly: Place one halved cake layer cut-side up on serving plate. Spread with 1/3 cup jam and one-third of the cream mixture. Repeat layering, ending with top cake layer cut-side down. Frost top and sides of cake with frosting. Decorate with chocolate curls and fresh raspberries, if using. Chill until ready to serve and chocolate has set, about 30 minutes.