Chocolate Raspberry Cake

ngredients:

For the Rich Chocolate Cake:

• 2 cups hot water (472 mL)
• 1 and 1/2 cups + 2 tbsp pure cocoa powder (157 grams) *avoid using dutch process
• 3 cups sifted cake flour (330 grams)
• 2 and 1/4 cups packed light brown sugar (488 grams)
• 1 cup white sugar (206 grams)
• 3 tsp baking soda
• 1 and 1/2 tsp baking powder
• 3/4 tsp salt
• 2 tsp instant coffee powder
• 1 and 1/2 cups creamy sour cream, room temperature (360 grams)
• 1/4 cup milk (60 mL)
• 4 room temperature large eggs
• 1/2 cup vegetable oil (106 mL)
• 1 and 1/2 tsp pure vanilla extract

For the Berry-Infused Frosting:

• 1 and 3/4 cups butter, softened (3 and 1/2 sticks, 28 tbsp, or 396 grams)
• 5 cups icing sugar
• 1 tbsp milk
• 2 tsp pure vanilla extract
• A pinch of salt
• 1 cup + 2 tbsp whole freeze-dried raspberries, ground into a powder (around one, 1.25 oz pack)
• 2 tbsp raspberry jam
• 6 ounces solid cream cheese

Filling Component:

• 2/3 cup raspberry jam

For the Silky Chocolate Drizzle:

• 4 ounces premium semi-sweet chocolate, chopped
• 1/2 cup whipping cream (4 ounces)
• 1-2 tsp vegetable oil

Garnishing:

• Fresh raspberry fruits
• Petite chocolate nibs

Steps:

Starting with the Oven:

1. Heat the oven to 350°F (180°C). Smear three 9-inch baking molds with a bit of shortening. Set a parchment paper at the bottom of each and apply another layer of shortening. Lightly flour the insides, tapping out surplus.

Preparing the Chocolate Base:

2. Into a large heatproof container, combine hot water with cocoa until it forms a smooth mix. Allow it to cool to room temperature.
3. In a spacious mixing bowl, integrate all dry ingredients, including sugars. Introduce the wet ingredients, making sure the cocoa mixture is lukewarm. Whisk until everything binds. Tiny lumps? No worries.

Cake Crafting:

4. Pour the cake mix into the three prepared molds, distributing equally. Bake between 23-27 minutes, or until a tester comes out with just a few crumbs. After baking, let it cool for 10 minutes before transferring onto a wire rack.

Whipping up the Berry Frosting:

5. Whip the butter until soft. Gradually add powdered sugar, blending well after each addition. Introduce milk as needed for a smoother texture. Incorporate vanilla, salt, raspberry powder, and jam. Conclude by adding cream cheese and mixing thoroughly.

Layering the Delight:

6. Set the first cake layer on a stand. Generously spread frosting, extending it slightly off the edge. Pipe a decorative boundary, and fill with raspberry preserves, spreading it even. Repeat for the second layer, and crown with the last layer. Coat the entire cake lightly, smoothing it out. This acts as a base coat, sealing in the crumbs. Refrigerate for about half an hour, then apply another layer, allowing some parts of the cake to peek through for a semi-naked look. Refrigerate once more before drizzling chocolate.

Glorious Chocolate Drizzle:

7. In a small bowl, place the chopped chocolate.