2 cups flour
1 cup cocoa
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 tsp vanilla
1 cup sour cream
1/2 cup oil
1 tsp white vinegar
1 cup unsalted butter, softened
3/4 cup red raspberry jam, strained and seeds discarded
1 1/2 cup powdered sugar

1. Heat oven to 350 degrees F. Butter two 8 inch round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake) and 1 cup hot water. Mix with a wooden spoon until batter is smooth.

2. Pour batter into prepared pans and bake until a wooden toothpick inserted into cake center comes out clean (35 to 40 minutes). Cool cakes in pans 20 minutes then release from pans and cool completely on wire racks.

3. Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add powdered sugar and beat until smooth. Spread filling between 2 cake layers and frost with chocolate butter cream icing.