Ingredients:
Chocolate Cake:
2 cups hot water
1 1/2 cups + 2 tbsp unsweetened cocoa powder
3 cups cake flour
2 1/4 cups light brown sugar
1 cup granulated sugar
3 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
2 tsp espresso powder
1 1/2 cups full-fat sour cream
1/4 cup milk
4 large eggs
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
Raspberry Frosting:
1 3/4 cups salted butter
5 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
A pinch of salt
1 cup + 2 tbsp freeze-dried raspberries, powdered
2 tbsp raspberry preserves
6 oz cream cheese
Filling:
2/3 cup raspberry preserves
Chocolate Ganache Drip:
4 oz semi-sweet chocolate
1/2 cup heavy cream
1-2 tsp vegetable oil
Decorating:
Fresh raspberries
Mini chocolate chips
Directions:
Prep: Preheat oven to 350℉. Grease and flour three 9-inch cake pans.
Cake Batter: Whisk hot water with cocoa. Mix dry ingredients in another bowl; blend in wet ingredients, including cocoa mix. Divide batter among pans.
Bake: 23-27 minutes. Cool in pans, then on a wire rack.
Raspberry Frosting: Beat butter; gradually add sugar, milk, vanilla, salt. Blend in raspberry powder and preserves. Add cream cheese; beat smooth.
Assembling: Layer cakes with frosting and preserves. Apply crumb coat, chill, then final frosting layer.
Chocolate Drip: Heat cream, pour over chocolate; stir smooth. Add oil, create drips around the cake edge. Chill to set.
Decorate: With frosting swirls, raspberries, and chocolate chips.