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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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