Chocolate Raspberry Cake

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Ingredients

1.5 Tablespoons (22ml) water
1.5 Tablespoons (4.5 teaspoons or 12g) cornstarch
3 cups (12 ounces/about 340–375g) fresh or frozen raspberries (do not thaw)*
1/3 cup (67g) granulated sugar
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
3/4 cup (62g) unsweetened natural cocoa powder* (see Note)
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)*
1/2 cup (120ml) vegetable oil or melted coconut oil
2 large eggs, at room temperature
3/4 cup (180g) full-fat sour cream, at room temperature
1/2 cup (120ml) buttermilk, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120ml) hot water or black coffee*
1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream or milk
1/8 teaspoon salt
2 teaspoons pure vanilla extract
8 ounces (226g) quality semi-sweet or bittersweet chocolate, finely chopped
3/4 cup (180ml) heavy cream or heavy whipping cream
1/4 cup (60ml) raspberry liqueur, such as Chambord (or replace with more heavy cream)
optional garnish: fresh raspberries & fresh mint

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