2/3 cup raspberry preserves
For the Chocolate Ganache Drip:
4 ounces semi-sweet chocolate, finely chopped
½ cup heavy cream (4 ounces)
1-2 tsp vegetable oil
For Decorating:
Fresh raspberries
Mini chocolate chips
Instructions:
Prep the Cake Pans:
Preheat your oven to 350°F (175°C).
Grease three 9-inch cake pans with shortening. Place a parchment circle in the bottom of each pan, grease over that, and dust the inside with flour. Knock out any excess flour.
Make the Cake Batter:
In a large bowl, whisk the hot water and cocoa powder until the cocoa is completely dissolved. Let it cool to room temperature.
In another bowl, whisk together cake flour, light brown sugar, granulated sugar, baking soda, baking powder, salt, and espresso powder.
Add the cooled cocoa mixture, sour cream, milk, eggs, vegetable oil, and vanilla extract to the dry ingredients. Whisk until combined. It’s okay if there are a few small lumps.
Bake the Cakes:
Divide the batter evenly among the three prepared pans (using a kitchen scale to ensure even layers is helpful).
Bake for 23-27 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Rotate pans halfway through if necessary.
Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
Make the Raspberry Frosting:
Beat butter in a large bowl until creamy, about 30 seconds.
Gradually mix in powdered sugar, adding milk as needed for consistency.
Add vanilla extract, salt, freeze-dried raspberry powder, and raspberry preserves. Mix until combined.
Beat in cream cheese until smooth and well combined.
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