Greg DuPree
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.

How to Make It

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.

Ratings & Reviews

Rajiv Kumar

September 18, 2017
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 :

rainboltmrv's Review

March 21, 2013
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!

Imen24's Review

June 26, 2010
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.