Chocolate Raspberry Cake

INGREDIENTS
For the Chocolate Raspberry Cake:

• 2 cups granulated sugar
• 1 cup lìght brown sugar, packed
• 2 and 3/4 cups PLUS 2 tablespoons all-purpose flour, dìvìded
• 1 and 1/2 cups unsweetened cocoa powder, sìfted
• 3 teaspoons bakìng soda
• 1 and 1/2 teaspoons bakìng powder
• 1 and 1/4 teaspoons salt
• 3 large eggs + 2 large egg yolks, at room temperature
• 1 and 1/2 cups full-fat sour cream
• 1/3 cup whole mìlk
• 3/4 cup vegetable oìl (you may also sub ìn melted coconut oìl)
• 2 tablespoons vanìlla extract
• 1 and 1/2 cups hot water
• 2 and 1/2 cups raspberrìes, fresh or frozen, ìf usìng frozen, do not thaw fìrst

For the Chocolate Raspberry Cream Cheese Frostìng:

• 8 ounces full-fat cream cheese, VERY soft
• 1 cup unsalted butter (2 stìcks or 8 ounces), VERY soft
• 4 and 1/2 cups confectìoners' sugar, sìfted
• 3/4 cup unsweetened cocoa powder, sìfted
• 1 teaspoon vanìlla extract
• 1/2 teaspoon salt
• 3 tablespoons heavy cream (more ìf needed)
• 2 tablespoons seedless raspberry preserves

Garnìsh:

• 1/2 cup raspberry preserves
• Fresh raspberrìes, optìonal
• Shaved chocolate, optìonal
  

INSTRUCTIONS
For the Chocolate Raspberry Cake:

1. Preheat oven to 350°(F). Cut out three 9-ìnch round segments of parchment paper to lìne your cake pans wìth. Spray each pan generously - sìdes and bottom - wìth nonstìck cookìng spray, then place the parchment paper cut out ìn the bottom of the pans and spray agaìn. ìt's ìmportant to make sure every bìt of pan and paper are sprayed so your cakes don't get stuck. Set pans asìde.
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