See's Candies Inspired Raspberry Cream Cake

cakebycourtney.com

JENI

subheading: For the Dark Chocolate Cake:

2 cups (240 g) all purpose flour

1 ¾ cups (350 g) granulated sugar

¾ cups (88.5 g) dark cocoa powder

2 teaspoons (8 g) baking soda

¾ teaspoon (3 g) baking powder

1 teaspoon (6 g) salt

1 cup (240 g) buttermilk, room temperature

½ cup (109 g) vegetable oil

3 eggs, room temperature

2 teaspoons (8.4 g) raspberry emulsion

1 cup (236.6 g) hot water

subheading: For the Raspberry Filling:

12 ounces frozen raspberries

8 ounces white chocolate

1 ounce about a cup, freeze dried raspberries

subheading: For the Fudge Buttercream:

1 ¼ cups (282.5 g) unsalted butter, room temperature

1 cup (125 g) powdered sugar, measured then sifted

¾ cup (88.5 g) dark cocoa powder

¾ cup (276 g) light corn syrup

2 teaspoons (8.4 g) vanilla extract

10 ounces (283 g) dark or semi-sweet chocolate, melted and cooled slightly

½ teaspoons (3 g) salt

Note: Ingredients may have been altered from the original.

Directions at cakebycourtney.com

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