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. You won't be able to have just one slice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h35m
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
- Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
- Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
- Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.
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Herman Bullins
[email protected]This cake was a disaster! It didn't rise properly, and the frosting was too runny.
Edward Moore
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good.
Nathan Cullinan
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Topu Hasan Raich
[email protected]I made this cake for my daughter's birthday, and she was so happy! It was the perfect cake for her special day.
Zohaib Hussain
[email protected]This cake is beautiful and delicious! I highly recommend it.
shylet miga
[email protected]I've made this cake several times, and it always turns out perfectly. It's a great recipe to have on hand for special occasions.
Rebecca Wilkes
[email protected]This cake was so moist and fluffy! I loved the chocolate raspberry combination.
Ummay Aiman
[email protected]I'm not a huge fan of chocolate cake, but this cake was amazing! The raspberry filling was the perfect complement to the chocolate.
daser FF
[email protected]This cake was a hit at my party! Everyone raved about how delicious it was.
Basant Bohara
[email protected]I made this cake for my husband's birthday, and he loved it! The cake was easy to make, and it turned out beautifully.
Kahli Roberts
[email protected]This cake was absolutely delicious! The chocolate and raspberry flavors were perfectly balanced, and the cake was moist and fluffy. I would definitely recommend this recipe to anyone looking for a special dessert.