The Best Simple Chocolate Cake

A rich and decadent moist chocolate cake with a raspberry jam center paired with the easiest chocolate-sour cream frosting truly make this recipe the best simple chocolate cake ever!

1 1/4 cups [150 g] all-purpose flour
1 cup [200 g] sugar
3/4 cup [75 g] Dutch-processed cocoa powder, sifted if lumpy
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
8 tbsp [110 g] unsalted butter, melted and cooled
2 eggs, lightly beaten
1 cup [240 ml] strong black coffee, at room temperature
1 cup [240 ml] buttermilk or plain yogurt
1 tsp vanilla extract
1/2 cup [160 g] raspberry jam (seeded or seedless)
3/4 cup [130 g] semisweet chocolate chips or roughly chopped semisweet chocolate
3/4 cup [180 ml] sour cream, at room temperature
1 tbsp maple syrup
*Fresh raspberries or chocolate curls (as pictured) for serving, completely optional
Preheat oven to 350°F.
Butter the bottom and sides of two 8-in cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper and set pans aside.
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 and whisk until the batter is smooth. Divide the batter evenly among the prepared cake pans (I used a small kitchen scale, but you can also use a measuring cup to be accurate).
Bake until the cakes are firm to the touch and a toothpick inserted in the centers comes out clean, about 30 minutes. Transfer the cakes, still in their pans, to a wire rack an let cool completely.
Once cool, use a dinner knife to loosen the edges of the cakes from the pans and invert them onto your work surface (I had to give the pans a lil’ whack to get them to release from the pan). Peel and discard the parchment paper.

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