Chocolate Cake

1. Preheat your oven to 350°F. Coat your 10-cup Bundt pan with butter and cocoa powder or baking release spray.
2. To a large bowl, add and whisk together all-purpose flour, brown and granulated sugar, dutch processed cocoa powder, baking powder, baking soda, espresso powder, and kosher salt. Set aside.  
3. In a large mixing bowl, whisk together your vanilla extract, eggs, buttermilk, and oil.
4. Pour your hot water into the bowl of dry ingredients so your cocoa powder can bloom. Mix until fully combined, and then pour bowl of other ingredients to this one and mix again until all ingredients are fully incorporated.
5. Pour and evenly spread the batter into your prepared Bundt pan, filling it ¾ the way full. Bake for 35-40 minutes or until cake bounces back at the touch of your finger.
6. Let cake cool in pan for about 10 minutes before transferring to a wire rack to cool completely before frosting.

Raspberry Cream Cheese Glaze

1. As your cake cools, gently warm your cream cheese in a medium-sized bowl in the microwave in short, 10-second bursts on low power until it’s runny enough to whisk. Should take 30-45 seconds in total.   
2. Add your vanilla extract, pinch of salt, milk, powdered sugar, and ground freeze dried raspberries (I like to use a sieve to remove some of the seeds) to the bowl, whisking until the mixture is slightly thickened but still liquid-y.
3. Drizzle cream cheese glaze onto the chocolate Bundt cake
4. If desired, top your with a dusting of ground freeze dried raspberries or fresh ones.