Chocolate-raspberry Cake

James Carrier

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.

Yield: Makes 12 to 16 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 642
  • Calories from fat: 56%
  • Protein: 6.7g
  • Fat: 40g
  • Saturated fat: 24g
  • Carbohydrate: 70g
  • Fiber: 2.3g
  • Sodium: 298mg
  • Cholesterol: 205mg

Ingredients

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chocolate-raspberry Cake Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy