Chocolate Raspberry Cake | Recipe Cart | Recipe Cart

Ingredients

• 1.5 Tablespoons (22ml) water
• 1.5 Tablespoons (4.5 teaspoons or 12g) cornstarch
• 3 cups (12 ounces/about 340–375g) fresh or frozen raspberries (do not thaw)*
• 1/3 cup (67g) granulated sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon pure vanilla extract
• 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder* (see Note)
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)*
• 1/2 cup (120ml) vegetable oil or melted coconut oil
• 2 large eggs, at room temperature
• 3/4 cup (180g) full-fat sour cream, at room temperature
• 1/2 cup (120ml) buttermilk, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) hot water or black coffee*
• 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)
• 1 cup (230g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
• 3 Tablespoons (45ml) heavy cream or milk
• 1/8 teaspoon salt
• 8 ounces (226g) quality semi-sweet or bittersweet chocolate, finely chopped
• 3/4 cup (180ml) heavy cream or heavy whipping cream
• 1/4 cup (60ml) raspberry liqueur, such as Chambord (or replace with more heavy cream)
• optional garnish: fresh raspberries & fresh mint