Serves 6-8 | Prep & Mix time: 20 minutes | Bake time: 30 minutes | Frosting & Assembly time: 15 minutes

*This cake works wonderfully with cherry, strawberry, or raspberry jam for the filling.

Cake Ingredients:

58g Dark Chocolate

15g Cocoa Powder

1/2tsp espresso powder/instant coffee

60g boiling water

58g granulated sugar

25g brown sugar

25g vegetable oil

1/2 tsp vanilla extract

1 egg + 1 egg yolk

55g all-purpose flour

1/4tsp salt

1/4 tsp baking soda

70g sour cream

4g white vinegar

Whipped Cream Frosting Ingredients:

1c (220g) Heavy whipping cream/double cream

1/2c (60g) powdered sugar

1/2tsp powdered gelatin

2 tsp water

1/4tsp vanilla extract

For the jam filling:

4-6 Tbsp of cherry, strawberry, or raspberry jam

Optional: Dark or Milk Chocolate shavings for garnish

Step 1: Bake the Chocolate Cake

1. Preheat oven to 350F.

2. In a small bowl, combine chocolate, espresso powder, and cocoa powder. Pour the boiling water over and stir.

3. In a separate bowl, mix the sugars, vegetable oil, egg + yolk, and vanilla.

4. Add the sour cream to the chocolate mix to help cool it down. Then add the chocolate mix to the sugar mix.

5. Add flour, soda, and salt to the batter and whisk.

6. Whisk in the vinegar and then pour the batter into a greased 6” cake pan.

7. Bake at 350F for 25-30, or until a knife/toothpick comes out clean.

8. Allow the cake to cool for at least 10 minutes in the pan before de-panning.

Step 2: Start assembly

1. Once the cake is cooled, slice the cake in half using a serrated knife to create 2 layers. (And anything uneven off the top.)

2. Spread 2-3 Tbsp of jam on each layer.

3. Place one layer on a cake stand/plate/platter.

Step 3: Make the Whipped Cream Frosting

1. Combine the gelatin powder and water. Let it bloom for a couple of minutes. It should turn into a gelatinous mass.

2. Using a hand mixer or stand mixer, whip the whipped cream on medium until soft peaks (about 1 minute).

3. By now, the gelatin powder should have bloomed. Pop it in the microwave for 10-15 seconds to melt it.

4. Add about half of the powdered sugar and all of the vanilla to the whipped cream. While whipping, drizzle in the dissolved gelatin mixture for about 30 seconds.

5. Add the remaining sugar and whip until stiff peaks. The frosting should hold its shape when you scoop out a spoonful.

Step 4: Finish assembly

1. Spread 1/3 of the whipped cream frosting on top of the bottom, jam-covered sponge until it reaches the edge of the cake.

2. Optional: Sprinkle shaved chocolate in the filling for a little crunch.

3. Place the other jam-covered sponge upside down onto the frosting so that both layers of jam are on the inside of the cake.

4. Spread the remaining frosting on top and the sides of the cake.

5. Optional: Sprinkle shaved chocolate on top of the cake.