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. 

Source: Martha Stewart Living, February 2016

CHOCOLATE-RASPBERRY CAKE

TOTAL TIME : 1 hour 35 mins

PREP : 35 mins

SERVINGS : 12

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

INSTRUCTIONS

Get the full instruction @marthastewart.com

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