Chocolate-raspberry Cake

Chocolate-raspberry Cake

Greg DuPree

Yields Makes 12 to 16 servings
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.

Ingredients

  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)
Nutrition Facts

Servings 0

Amount Per Serving
Calories 642Calories from Fat 56
% Daily Value *
Total Fat 40g62%
Saturated Fat 24g120%
Cholesterol 205mg69%
Sodium 298mg13%
Total Carbohydrate 70g24%
Dietary Fiber 2.3g10%
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

1

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.

Ingredients

  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)

Directions

1

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.

Chocolate-raspberry Cake
IngredientsDirections

Search All of Sunset's Recipes

The Latest