Raspberry Chocolate Cake

sugarandsparrow.com

Jaimie

subheading: Chocolate Cake:

2 Cups (265g) all purpose flour

1 ⅔ Cups (340g) granulated white sugar

⅔ Cup (60g) unsweetened natural cocoa powder not Dutch Process

2 tsp baking soda

1 tsp baking powder

½ tsp salt

½ Cup (120ml) vegetable oil

2 whole eggs, room temperature

1 ½ tsp pure vanilla extract

1 Cup (240ml) full-fat buttermilk, room temperature* DIY recipe in notes

1 Cup (240ml) hot water

subheading: Raspberry Buttercream:

1 ½ Cups (339g) unsalted butter, room temperature

1 Cup (34g) freeze dried raspberries

4 ½ Tbsp (68ml) whole milk, room temperature

1 ½ tsp vanilla extract

6 Cups (720g) powdered sugar

¼ tsp salt

subheading: Chocolate Ganache:

½ Cup semi-sweet chocolate chips

½ Cup heavy whipping cream

subheading: Additional Garnishes:

fresh raspberries, optional

Directions at sugarandsparrow.com

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