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Chocolate-Raspberry Cake

Ingredients

• CAKE
• Vegetable-oil cooking spray
• 1 1/2 cups all-purpose flour
• 1/4 cup Dutch-process cocoa powder
• 3/4 teaspoon baking soda
• 1 teaspoon coarse salt
• 1 1/2 sticks unsalted butter, room temperature
• 1 1/4 cups sugar
• 3 large eggs, room temperature
• 1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
• 1 cup buttermilk, room temperature
• 4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
• FILLING
• 4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
• 3/4 cup plus 2 tablespoons sugar
• Pinch of coarse salt
• 2 teaspoons fresh lemon juice
• CHOCOLATE FROSTING
• 2 1/4 cups confectioners' sugar, sifted
• 1/4 cup Dutch-process cocoa powder
• Pinch of coarse salt
• 6 ounces cream cheese, room temperature
• 1 1/2 sticks unsalted butter, room temperature
• 9 ounces bittersweet chocolate (61 percent cacao), melted and cooled
• 3/4 cup creme fraiche or sour cream

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