Romantic Chocolate Raspberry Layer Cake - Chef Melt

Ingredients

• 1 teaspoon lemon juice
• 1/3 cup (67g) white sugar
• 3 cups (340-375g) raspberries, fresh or frozen
• 1/2 teaspoon pure vanilla extract
• 1.5 tablespoons (12g) cornstarch
• 1.5 tablespoons (22ml) water
• 1/2 cup (120ml) oil for cooking
• 2 teaspoons baking soda
• 3/4 cup (62g) regular cocoa powder
• 1 teaspoon baking powder
• 1 3/4 cups (350g) white sugar
• 2 teaspoons espresso powder (optional)
• 1 cup (170g) tiny chocolate chips mixed with 1 tablespoon flour
• 1 teaspoon salt
• 1/2 cup (120ml) hot coffee
• 3/4 cup (180g) full-fat sour cream
• 2 large eggs at room temperature
• 1 3/4 cups (219g) plain all-purpose flour
• 1/2 cup (120ml) buttermilk
• 2 teaspoons pure vanilla extract
• 3 tablespoons (45ml) heavy cream
• 1/8 teaspoon salt
• 3 1/2 cups (420g) powdered sugar
• 1/2 cup (41g) unsweetened cocoa powder
• 1 cup (226g) unsalted butter, softened
• 1/4 cup (60ml) raspberry liqueur or extra cream
• 8 ounces (226g) finely chopped semi-sweet chocolate
• 3/4 cup (180ml) heavy cream