Step 5 calls out for chocolate frostiing but a white frosting can be used instead.  I probably would go with buttercream frosting.

Deep Dark Chocolate Cake

2 cups all-purpose flour
1 cup cocoa
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1/2 cup canola oil
1 teaspoon white vinegar
1 cup hot water
1 cup unsalted butter, softened
3/4 cup raspberry jam, strained and seeds discarded (I buy the seedless kind from the store)
1 1/2 cups confectioners' sugar

Directions

1. Heat oven to 350°F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.
    

2. Pour batter into prepared pans and bake until a toothpick, inserted into cake center, comes out clean (35 to 40 minutes). Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks.
    

3. Beat butter and jam together with an electric mixer, at medium speed, until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 2 cake layers.
    

4. Frost outside of cake with chocolate frosting.