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James Carrier Photo by: James Carrier

Chocolate-raspberry Cake

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.

Sunset JUNE 2003

  • Yield: Makes 12 to 16 servings

Ingredients

Preparation

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.

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
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Chocolate-raspberry Cake recipe

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