Cream cheese and crème fraîche give this chocolate frosting its nuanced flavor. It's delicious on any cake, no matter the flavor, but it pairs especially well with fresh raspberries.
Sift together sugar, cocoa, and salt. Beat cream cheese with butter on medium-high speed until smooth. Reduce speed to medium-low; gradually add cocoa mixture and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined. Frosting can be stored in refrigerator up to 5 days; bring to room temperature and beat before using.