Ingredients:
- 2 ½ cups (310g) cake flour
- ½ cup (45g) black cocoa powder
- 1 tsp (5g) baking soda
- ½ tsp (3g) salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (240ml) buttermilk
- 1 tsp (5ml) white distilled vinegar
- 1 tsp (5ml) vanilla extract
- 12 oz (340g) fresh raspberries
- 2 tbsp (30ml) lemon juice
- ¼ cup (50g) honey
- 1 tbsp (8g) cornstarch
- 8 oz (225g) low-fat cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 3 tbsp (45g) freeze-dried raspberry powder
- 2 tbsp (30ml) Greek yogurt
Instructions:
- Preheat oven to 350°F (175°C). Grease two 8-inch pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the cake flour, black cocoa, baking soda, and salt, ensuring the mixture is well-sifted.