Name: Raspberry Chocolate Chip Layer Cake
Prep time: 25 min
Cook time: 23 min
Total time: 3 h 25 min
Yield: serves 10
Ingredients: 3 and ¼ cups (405g) all-purpose flour (spoon & leveled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 cup (230g) unsalted butter, melted; 1 and 3/4 cups (350g) granulated sugar; 2 large eggs, room temperature; 2 cups (480ml) buttermilk*; 2 teaspoons pure vanilla extract; 1 and 1/4 cups (155g) raspberries, fresh or frozen (not thawed); 3/4 cup (135g) mini or regular semi-sweet chocolate chips; 1 cup (230g) unsalted butter, softened to room temperature; 3-4 cups (360-480g) confectioners' sugar; 3/4 cup (63g) unsweetened cocoa powder; 3 - 5 Tablespoons (45-75ml) heavy cream or half-and-half; 1 teaspoon pure vanilla extract; salt, to taste; optional: chocolate chips and raspberries for decoration