Double chocolate cake with raspberry buttercream: My version of Tomboy cake

Whenever I see beautiful books, I just can't resist it, well I know that many of you have the same weakness. 

This time the book that lured me is.............., you can see inside of the book in my page
So it's my work to test the recipe from this book, I chose to make the "Tomboy cake" the double chocolate cake with raspberry buttercream, the one on the cover of the book.
The double chocolate cake is the one of the recipe that has some fault from editing  (you can click ......... for the list of errata), and I'm so lucky that even the recipe is wrong, the result is good because the cake is not too sweet (the right recipe calls for 225g of sugar but I use 215g of it). ^^
However the recipe for the buttercream is not as good as the one that I have (I use the recipe from ...................), it's rich with butter but too bland and my friend said that he couldn't finish the cake because the cake with the buttercream is too rich but lack of the flavor -*-.
So I had to make it again and change the buttercream from the original recipe to the one here, the result is a lot better. Anyway I still have the problem with the decoration, haha, it's so hard to decorate the cake and I'm not good at it ^^. The key for this kind of decoration is don't let the crumbs of the cake to show and do your best in smoothing the top of the cake (my cake is not as smooth as it should, but I had to let it go, or my family won't be able to eat it).
Now it's your turn to crate it too, ^^ and I hope that you will love my version of  Miette Tomboy Cake.

 Double chocolate cake with raspberry buttercream

Makes 6inch cake

Double Chocolate Cake 
105g ............................... All purpose flour 
60g ............................... Natural unsweetened cocoa powder  
¾ tsp ............................ Baking soda 
¼ tsp ............................. Baking powder 
¼ tsp ............................. Kosher salt 
30g ................................. Chocolate (70%) coarsely chopped  
½ cup ................................ Boiling water 
½ cup ................................ Crème Fraîche 
¼ tsp .............................. Vanilla extract
1 ....................................... Large eggs, at room temperature 
¼cup ............................... Vegetable oil
215g ................................. Sugar
Frosting
1quantity ......................... Italian meringue buttercream
1-2tbsp ............................ Seedless raspberry jam
.......................................... Pink food coloring (optional)

Butter  6-by-3-inch cake pan and dust with sifted cocoa powder. Tap out the excess cocoa. 

Preheat the oven to 350 degrees F. 

Sift together the flour, cocoa powder, baking soda, baking powder, and salt into a bowl and set aside.

 Put the chocolate in a heatproof bowl and pour the boiling water over it. Whisk until the chocolate is melted. Let the mixture cool for 15 minutes. In a separate bowl, whisk together the Crème Fraîche  and vanilla. Set aside.

 Whisk the egg on high speed until foamy, about 2 minutes. Reduce the speed to low and slowly pour in the oil, whisking until combined, about 30 seconds.
Raise the speed to medium and whisk until fully incorporated, about 30 seconds longer.

Reduce the speed to low and slowly pour the cooled chocolate mixture into the egg mixture. Slowly pour in the Crème Fraîche  and vanilla mixture. Add the sugar and whisk until the batter is smooth and liquid, about 2 minutes. 

 Add the sifted dry ingredients and mix until just incorporated, preferably by hand, lifting and folding in from the bottom center. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly by hand. The batter may still look a little lumpy, but stop mixing.

 Pour the batter through a medium-mesh sieve into a large measuring cup or bowl to remove any lumps. Press against the solids in the sieve with a rubber spatula to push through as much batter as possible, then discard the lumps. Pour the batter into prepared pans. Bake
until the tops spring back when lightly pressed and a tester inserted in the centers comes out clean, about 45-50 minutes.

Transfer to wire racks and let cool in the pans for about 20 minutes. When the cake is cooled enough to handle the pans but still a tad warm to the touch, carefully run an offset spatula around the edges of the pan to loosen them, then invert the cake onto the racks and remove the pan. Let cool for about 20 minutes longer. Wrap the cake tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or for up to 3 days. To freeze, wrap tightly in a second layer of plastic and store in the freezer up to 2 months.

Slice cake into 3 layers.

Make the Italian meringue buttercream.

After all the butter  is fully incorporated, add the raspberry jam and pink food coloring, and beat until fully combined.

Frost the cake with raspberry buttercream.

Double chocolate cake with raspberry buttercream: 

My version of Tomboy cake