Chocolate-Raspberry Cake
Greg DuPree
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.
This recipe, and others like it, can be found in the article “These Are the Best Desserts to Make This Spring.”
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
1 cup raspberry jam
3 tablespoons raspbery-flavored liqueur, such as Chambord
Rinsed fresh raspberries (about 6 oz. total)
