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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
double-layer chocolate cake |
1 cup raspberry jam |
3 tablespoons raspbery-flavored liqueur, such as chambord |
foolproof buttercream |
rinsed fresh raspberries (about 6 oz. total) |
Directions:
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.
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