Print

Raspberry Drizzle

Print Recipe

Ingredients

Scale
  • 3 1/3 cups fresh raspberries (or frozen)
  • 2 cups powdered sugar, plus more for sprinkling on cake.

Instructions

  1. Stir raspberries and powdered sugar in a saucepan over medium heat. Stir often. When the raspberries release juice, raise the heat, stir occasionally and simmer until the mixture thickens slightly (about a minute).
  2. Let cool. Process in a blender or use an immersion blender to make a smooth sauce.
  3. Add a dusting of powdered sugar on top of the cake.
  4. Pour raspberry drizzle over cake in a zig-zag motion.
  5. If you have extra sauce, it will keep in the fridge for about a week.

Find it online: https://www.weaversorchard.com/chocolate-cake-raspberry-drizzle/