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Ingredients
US|METRIC
4 SERVINGS
- 187.5 grams all purpose flour (cups)
- 1 cup granulated sugar
- 1/2 cup dark cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup buttermilk (at room temperature)
- 1/4 cup vegetable oil
- 2 large eggs (at room temperature)
- 1/2 tsp. pure vanilla extract
- 1/2 cup hot water
- 2 cups unsalted butter (slightly cold)
- 10 oz. semi sweet chocolate chips (or dark)
- 5 cups powdered sugar (measured and then sifted)
- 1 tsp. pure vanilla extract
- 1/4 cup heavy cream
- 1 pinch salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (at room temperature)
- 2 eggs (at room temperature)
- 2 egg whites (at room temperature)
- 1/2 tsp. vanilla
- 1 tsp. baking powder
- 1 1/4 cups cake flour
- 1 oz. freeze-dried raspberries (measured and then pulverized into a powder)
- 1/2 tsp. salt
- 1/2 cup Sour Cream (at room temperature)
- 1/2 cup raspberry puree (about 1 1/2 cups chopped raspberries, pureed and simmer over the stove to thicken and reduce to 1/2 cup)
- 2 cups heavy cream
- 1/2 cup sugar
- 0.5 oz. freeze-dried raspberries (measured and then pulverized into a powder)
- 1 cup semi sweet chocolate chips (or dark)
- 3/4 cup heavy cream
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