Ingredients:
For the Chocolate Cake:
2 cups hot water (472 mL)
1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams)
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
For the Raspberry Frosting:
1 and 3/4 cups salted butter, softened at room temperature (396 grams)
5 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
A pinch of salt
1 cup + 2 tbsp freeze-dried raspberries, pulsed to a powder
2 tbsp raspberry preserves
6 ounces full-fat cream cheese, block style
For the Filling:
2/3 cup raspberry preserves
For the Chocolate Ganache Drip:
4 ounces semi-sweet chocolate, finely chopped
1/2 cup heavy cream (4 ounces)
1-2 tsp vegetable oil
Directions:
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