Saturday, July 24, 2010

Chocolate-Raspberry Cake Recipe: By Badhige

This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof butter-cream icing. Top the cake with fresh raspberries for a simple and elegant presentation.

Yield: Makes 12 to 16 servings

* Double-layer chocolate cake
* 1 cup raspberry jam
* 3 tablespoons raspbery-flavored Syrup, such as Monin

* Foolproof buttercream
* Rinsed fresh raspberries (about 6 oz. total)


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.

Nutritional Information:

Calories: 642 (56% from fat)
Protein: 6.7g
Fat: 40g (sat 24)
Carbohydrate: 70g
Fiber: 2.3g
Sodium: 298mg
Cholesterol: 205mg


Anonymous said...

No very applicable for Maldivians as this contains Liqueur. So I'm guessing this is not intended for Maldivians?

Badhige Sales said...

Sorry for that
We have amended the recipe and its more applicable Maldivians.
Thanks for the Notification