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.

This Story Originally Appeared On sunset.com

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Greg DuPree

Recipe Summary

Yield:
Makes 12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

642 calories; calories from fat 56%; protein 6.7g; fat 40g; saturated fat 24g; carbohydrates 70g; fiber 2.3g; sodium 298mg; cholesterol 205mg.