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Tips & tricks

Chocolate Layer Cake with Raspberry Cream

Here's how you do it:

Chocolate and raspberries are a classic combination that never fails.

Make a raspberry cream by mixing butter, powdered sugar, and 10–15 fresh raspberries. If desired, add freeze-dried raspberries for extra raspberry flavor. Split your chocolate cake with coconut on the top and bottom, and spread the cream between the two layers. Place the top layer back on, and cut the layer cake into individual slices. Use the rest of the cream to make small decorative swirls on each piece, and top with a fresh raspberry.

The fresh raspberry cream adds a light tartness that pairs perfectly with the rich chocolate cake, creating a wonderful balance between sweet and fresh.

The result is an inviting layer cake that’s both easy to make and beautiful to serve.

A wonderful way to put a new spin on the classic chocolate cake with coconut.

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Chocolate Cake with coconut flour

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