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Stick with fresh berries if you’re looking to garnish a cake or tuck a layer of raspberries into a rich raspberry cake filling. How do you keep chocolate raspberry cake moist?
Rinse the berries & cut into small pieces or mash with a fork. Place in a container, add vodka. Cap and store in a cool, dark place, stir once a week for 2 – 4 weeks. Strain & transfer the unsweetened liqueur to an ageing container (glass bottle or container with tight cap). Add the sugar, recap & let mellow for at least 3 months.
Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy.
In a small saucepan, combine raspberry juice/water, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens. Remove from heat, set aside. With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below.
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