Favoreats
Favoreats LLC
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INGREDIENTS
For the cake:
1 1/2 cups
unsweetened cocoa powder
1 tbsp
espresso powder
1 1/2 cups
boiling water
3/4 cup
sour cream
1 tbsp
vanilla extract
3 sticks
unsalted butter, at room temperature
2 1/2 cups
plus 2 tbsp. (18¼ oz.) sugar
3
large eggs
1 3/4 cups
plus 2 tbsp. (9¼ oz.) all-purpose flour
1 1/4 tsp
baking soda
3/4
tsp. salt
For the raspberry filling:
16 oz
frozen raspberries, thawed
1/3 cup
sugar
3 tbsp
cornstarch
1 tsp
lemon juice
For the ganache filling:
8 oz
bittersweet chocolate, finely chopped
1 cup
heavy cream
3 tbsp
unsalted butter, at room temperature
For the raspberry frosting:
1 cup
sugar
4
large egg whites
21 tbsp
unsalted butter, at room temperature
1/3 cup
strained raspberry puree*
1/2 tsp
vanilla extract
Pink gel icing color (optional)
For the chocolate glaze:
4 oz
bittersweet chocolate, finely chopped
1/2 cup
heavy whipping cream
1/4 cup
light corn syrup
2 tsp
vanilla extract
For garnish:
Additional fresh raspberries
*For best flavor, use fresh organic raspberries.