Chocolate-Raspberry Cake
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.
INGREDIENTS
Cake
- 1 cup buttermilk, room temperature
- 1 1/2 cups all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 3 large eggs, room temperature
- 1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
- 4 ounces bittersweet chocolate (61 percent cacao), melted and coole
- 1 1/2 sticks unsalted butter, room temperature
- 1 1/4 cups sugar
- Vegetable-oil cooking spray
Filling
- 3/4 cup plus 2 tablespoons sugar
- Pinch of coarse salt
- 4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
- 2 teaspoons fresh lemon juice
Source : marthastewart.com
