Chocolate-raspberry Cake

Chocolate-raspberry Cake
Photo by James Carrier

Ingredients

  • Foolproof buttercream
  • 3 tablespoons raspbery-flavored liqueur, such as Chambord
  • Double-layer chocolate cake
  • 1 cup raspberry jam
  • Rinsed fresh raspberries (about 6 oz. total)

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.

View full recipe at My Recipes

Comments

Variations on Chocolate-raspberry Cake

  • Chocolate-Raspberry Cake
    • 1 (18.25-ounce) package Swiss chocolate cake mix without pudding
    • 1/2 cup whipping cream
    • Garnishes: whipped cream, fresh mint sprigs
    • +4 other ingredients


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