Chocolate-Raspberry Icing
What starts as a fresh raspberry jam is cocoa-fied into this easy, elegant chocolate-raspberry icing that’ll give your chocolate cake a fruity edge.
Bring raspberries sugar and lemon juice to a boil in a medium saucepan.
Reduce heat to medium and let simmer stirring occasionally for 5 minutes.
Strain and let cool for 5 minutes.
Add powdered sugar milk butter and cocoa powder.
Whisk until smooth; taste and adjust flavorings as needed.
Beat with a whisk for a thick and creamy icing.
Let cool before using.