Raspberry Chocolate Chip Layer Cake

Bahan-bahan (10 porsi)

• 3 and 1/4 cups (406g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, melted
• 1 and 3/4 cups (350g) granulated sugar
• 2 large eggs, room temperature
• 2 cups (480ml) buttermilk, at room temperature
• 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 (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 3 -4 cups (360-480g) confectioners’ sugar
• 3/4 cup (62g) 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