Raspberry Chocolate Chip Layer Cake

A creamy rich chocolate frosting is the perfect match for my supermoist chocolate chip cake. Throw in some raspberries and this cake will surely be a showstopper!
Ingredients
Cake
3 and 14 cups 406g allpurpose flour spooned leveled
1 teaspoon baking powder
12 teaspoon baking soda
34 teaspoon salt
1 cup 16 Tbsp 226g unsalted butter melted
1 and 34 cups 350g granulated sugar
2 large eggs room temperature
2 cups 480ml buttermilk at room temperature
2 teaspoons pure vanilla extract

1 and 14 cups 155g raspberries fresh or frozen not thawed
34 cup 135g mini or regular semisweet chocolate chips
Milk Chocolate Frosting
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
34 cups 360480g confectioners sugar
34 cup 62g unsweetened cocoa powder
3 5 Tablespoons 4575ml heavy cream or halfandhalf
1 teaspoon pure vanilla extract
salt to taste
optional chocolate chips and raspberries for decoration
Instructions
Preheat oven to 350F 177C. Grease three 9inch round baking pans line with parchment paper rounds then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. If its helpful see this parchment paper rounds for cakes video post.
Make the cake Whisk the flour baking powder baking soda and salt together in a large bowl. Set aside. In a large bowl melt the butter in the microwave. Vigorously whisk in the granulated sugar then the eggs milk and vanilla extract. Slowly whisk the wet ingredients into the dry ingredients until hardly any lumps remain. The batter will be very thick try not to overmix. Fold in the raspberries and chocolate chips be gentle you dont want to break the raspberries and have them bleed into the batter.
Divide batter evenly between prepared cake pans. Bake for 2224 minutes making sure to loosely cover the cakes with aluminum foil halfway through to prevent the tops from getting too brown. Cakes are done when a toothpick inserted in the center comes out