Chocolate-Raspberry Cake

INGREDIENTS

Vegetable-oil cooking spray

1 1/2 cups

all-purpose flour

1/4 cup

Dutch-process cocoa powder

3/4 tsp

baking soda

1 tsp

coarse salt

1 1/2 sticks

unsalted butter, room temperature

1 1/4 cups

sugar

large eggs, room temperature

1 tbsp

raspberry liqueur, such as Chambord or framboise (optional)

1 cup

buttermilk, room temperature

4 oz

bittersweet chocolate (61 percent cacao), melted and cooled

packages (6 ounces each) fresh raspberries (a scant 6 cups)

3/4 cup

plus 2 tablespoons sugar

coarse salt

2 tsp

fresh lemon juice

Chocolate Frosting for Chocolate-Raspberry Cake