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.
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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