Chocolate Raspberry Cake | Unmade Recipes | Umami

Ingredients

• 2 cups hot water (472 mL)
• 1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams *do not use dutch process)
• 3 cups cake flour, spooned & leveled (330 grams)
• 2 and 1/4 cups light brown sugar packed (488 grams)
• 1 cup granulated sugar (206 grams)
• 3 tsp baking soda
• 1 and 1/2 tsp baking powder
• 3/4 tsp salt
• 2 tsp espresso powder
• 1 and 1/2 cups full fat sour cream, at room temperature (360 grams)
• 1/4 cup milk (60 mL)
• 4 large eggs, at room temperature
• 1/2 cup vegetable oil (106 mL)
• 1 and 1/2 tsp vanilla extract
• 1 and 3/4 cups salted butter, softened at room temperature (3 and 1/2 sticks, 28 tbsp, or 396 grams)
• 5 cups powdered sugar
• 1 tbsp milk
• 2 tsp vanilla extract
• salt
• 1 cup + 2 tbsp freeze dried raspberries, pulsed to a powder, but measured while whole (About one, 1.25 oz bag)
• 2 tbsp raspberry preserves
• 6 ounces full fat cream cheese (use the block style)
• 2/3 cup raspberry preserves
• 4 ounces semi sweet chocolate, finely chopped (*see note)
• 1/2 cup heavy cream (4 ounces)
• 1-2 tsp vegetable oil
• fresh raspberries
• mini chocolate chips