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.
Wow it was very delicious and amazing for us. Good tips are
given in this article which make it very easy.
Same Cakes are also
given on the site :
I agree with the previous reviewer. I was very disappointed with the lack of flavor and the dryness of the cake. I also reviewed the buttercream icing which was much too thick to make an attractive cake. Overall I would not make this cake again because I have many chocolate recipes that are superior!
Tried this cake for a friends birthday party and was sorely disappointed by the results. I'm not an expert chief but I generally churn out things well on the first try, but this wasn't one of them. Please see the cake and frosting separately for review and suggestion. I added fresh raspberries to the jam and a bit of sugar to counter their sour, and that tasted fine, just make sure you put a good amount in otherwise the flavor won't get in. If you don't want to blow 35 bucks on raspberry liqour, I just added some pureed raspberry and a bit of melted jam into the mix. The flavor was there and color wasn't effected too much. In the end, this was a dry, ugly looking cake. If you are the queen of frosting and layered cakes, perhaps it will be better.
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