Chocolate-raspberry Cake

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.

Greg DuPree

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)

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.

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.

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Chocolate-raspberry Cake