Easy & Elegant Chocolate Raspberry Cake

1. Preheat your oven to 350F. Grease and line the base of a round 9 inch cake pan with parchment and set aside.
2. Whisk together the cake flour, sugar, cocoa, baking powder, baking powder, salt and in a large bowl. You can do this by hand or in a stand mixer fitted with a whisk attachment.
3. In a separate bowl whisk together the egg, vanilla and oil. In a separate bowl stir together the boiling water and espresso powder.
4. Whisk the wet ingredients into the dry mix until partly combined and then whisk in the hot water espresso mixture until blended.
5. Finally, whisk in the sour cream until incorporated but don’t overmix.
6. Pour the batter into the prepared pan and bake on 350F for 25 minutes or until a toothpick comes out clean. Allow the cake to cool for 10 minutes then carefully turn it out onto a wire rack to cool completely.
7. Once cooled, use a long serrated knife to carefully cut the cake in half horizontally. Spread the jam in the center and then put the top of the cake back on. All the cake to set in the fridge while you prepare the ganache.