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Chocolate Frosting for Chocolate-Raspberry Cake
Ingredients
  • 2 ¼ cups confectioners' sugar, sifted
  • ¼ cup Dutch-process cocoa powder
  • Pinch of coarse salt
  • 6 ounces cream cheese, room temperature
  • 1 ½ sticks unsalted butter, room temperature
  • 9 ounces bittersweet chocolate (61 percent cacao), melted and cooled
  • ¾ cup creme fraiche or sour cream
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