Tuesday, April 23, 2019

Chocolate-Raspberry Cake


Chocolate-Raspberry Cake



This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top.

This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top.
Source: Martha Stewart Living, February 2016
INGREDIENTS

Cake
  • Vegetable-oil cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 3 large eggs, room temperature
  • 1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
  • 1 cup buttermilk, room temperature
  • 4 ounces bittersweet chocolate (61 percent cacao), melted and cooled

Filling
  • 4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
  • 3/4 cup plus 2 tablespoons sugar
  • Pinch of coarse salt
  • 2 teaspoons fresh lemon juice
  • Chocolate Frosting for Chocolate-Raspberry Cake

 Get full Instructions: Click here