Preheat oven to 350 degrees. Butter two 9” round cake pans, greasing sides and bottom. Line the bottoms with parchment paper, then grease the paper.
In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda and salt. In a separate bowl, combine eggs, vanilla, sour cream, oil, vinegar and hot water (or hot coffee). Using a wooden spoon, mix wet ingredients into dry ingredients until the batter is smooth.
Divide the batter evenly between the prepared pans and bake for 30 – 35 minutes or until a thin knife inserted into the centre of a cake comes out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks. Cool completely before adding the filling and frosting. (Note: cake can be made a day in advance.) I froze mine and it was perfect.
For the Filling.
In a large mixing bowl, beat the butter on medium-high speed until creamy, about 3 – 5 minutes. Add the raspberry jam and beat to combine. Turn the mixer down to low speed and add the confectioners’ sugar. Beat until smooth. Cover and set aside until ready to use.
For the frosting:.
In a mixing bowl, beat the butter on medium-high speed until creamy, about 3 – 5 minutes. Add the melted, cooled chocolate and beat until well-combined and fluffy. On medium speed, add the marshmallow cream, almond extract, and confectioners’ sugar. Once everything is combined, increase speed to medium-high and beat until smooth and fluffy. Cover bowl and refrigerate for 30 minutes.
Assemble the cake:.
Place the first cake top side down on serving plate. (This will give you a flat surface on which to spread the raspberry cream.) If the cream has been in the fridge, give it a good stir to soften it up a bit. Spread the raspberry cream over the first layer. Place the second cake on top of the filling (bottom side down, so the flat surfaces of the cake meet.) Frost the rest of the cake, top and sides, with chocolate buttercream.
Serve cake at room temperature.