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- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 3 cups light brown sugar, packed
- 4 eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 3 cups sifted cake flour
- 1 1/3 cups sour cream
- 1 1/2 cups hot coffee
- 1 cup unsalted butter, at room temperature
- 4 cups (may need more or less) powdered sugar, sifted
- 1 cup raspberries, purred in a food processor & reduced
- ½ cup seedless raspberry preserves
- 1 tsp vanilla extract
View Full Recipe at The Ginger Cook
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