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CakesRECIPESSweet Treats

Chocolate Framboise Layer Cake

Chocolate Framboise Layer Cake
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This may look familiar because it is also the base for cocoa cupcakes, but with a twist or two for the cake version. This recipe only makes two small 6 inch cakes. If you want to make a larger cake you will have to double the recipe. Bake it accordingly.


  • Cake
  • 3 tablespoons really excellent unsweetened cocoa
  • 6 tablespoons unsalted butter cut in cubes
  • 1/2 cup full-bodied brewed coffee
  • 180 grams superfine white sugar (about 1 cup)
  • 60 grams of GF flour (a mix of brown and white is fine)
  • 1/2 teaspoon baking soda
  • pinch kosher salt
  • 1 large egg
  • 63 grams full fat yogurt or sour cream (about 1/4 cup)
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon (raspberry) framboise liqueur
  • About two pints raspberries
  • Whipped Cream
  • One pint container heavy cream
  • about 90 grams superfine white sugar (about 1/2 cup or to taste)
  • 1/2 teaspoon vanilla
  • 2 tablespoons framboise liqueur


  1. Preheat oven to 350 to start. Butter two 6 inch cake pans and flour them with unsweetened cocoa. Shake out excess. Set aside.
  2. Place the cocoa, butter, and coffee in a medium saucepan and simmer on low just until the butter is melted. Remove from the heat and add the sugar and mix thoroughly.
  3. Set aside. Weigh flours in a small bowl and add the baking soda and salt and mix to combine. Add the flour mixture to the saucepan and mix thoroughly. Add in the egg and mix again.
  4. Add in the yogurt or sour cream, vanilla and the framboise and mix well. Let the batter sit for 20 minutes undisturbed.
  5. Stir once more and fill each prepared cake pan evenly. Bake at 350 for 5 minutes and turn oven to 325 degrees. Bake about 30 minutes more or until the cake is springy in the center and a toothpick comes out with moist crumbs.
  6. Cool in the pan for 15 minutes – loosen the sides and turn the cakes onto a rack to cool completely. Best baked a few days ahead and stored wrapped in plastic wrap in the refrigerator after being cooled completely. Flavors continue to mingle and develop more after 24 hours.

Whipped Cream

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  1. Add all the ingredients to a large bowl. Using a whip attachment beat on high until soft peaks form. Taste and adjust by adding more sugar or liqueur. Continue beating until the mixture forms stiff peaks.
  2. Spread half the cream on top of a cake layer. Place raspberries fat side down on the whipped cream, rather close together. Place the top layer gently on the first layer.
  3. Cover the top with the other half of the whipped cream and place raspberries close together in a pattern. Serve immediately while whipped cream is still chilled (cake can be room temperature).

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