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.
- 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
- Preheat oven to 350 to start. Butter two 6 inch cake pans and flour them with unsweetened cocoa. Shake out excess. Set aside.
- 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.
- 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.
- Add in the yogurt or sour cream, vanilla and the framboise and mix well. Let the batter sit for 20 minutes undisturbed.
- 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.
- 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.
- 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.
- 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.
- 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).