Wednesday, September 11, 2013

Chocolate-raspberry Cake

Chocolate-raspberry Cake Recipe

This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof buttercream icing. Top the cake with fresh raspberries for a simple and elegant presentation.


  • Double-layer chocolate cake
  • 1 cup raspberry jam
  • 3 tablespoons raspbery-flavored liqueur, such as Chambord
  • Foolproof buttercream

  • Rinsed fresh raspberries (about 6 oz. total) $
  1. Preparation

  2. Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each). Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries.

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