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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.

 

This recipe, and others like it, can be found in the article “These Are the Best Desserts to Make This Spring.”

Chocolate-raspberry Cake




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)
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories642
% Daily Value *
Total Fat 40g52%

Saturated Fat 24g120%
Cholesterol 205mg69%
Sodium 298mg13%
Total Carbohydrate 70g26%

Dietary Fiber 2.3g9%
Protein 6.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.