Chocolate Framboise Layer Cake, Gluten Free

This gluten-free chocolate cake is dressed up in Framboise flavored whipped cream and topped with  fresh raspberries – and brought to you by great and easy desserts. Incredibly versatile, you could serve this cake at a dinner party and yet it would be right at home hanging out at a backyard barbecue.

This might even qualify as the little black dress of cakes.  You can add any accessory (like raspberries) to this cake and it will be even more delicious. The flavor is guaranteed to make any chocolate lover happy.

The deep, dark, dense chocolate cake goes together in a few minutes although the batter has to hang out on the counter for a little bit.  You won’t be sorry you made it.  There is nothing like the flavor of the deep dark chocolate of this cake and the perfume from the framboise liqueur makes the raspberries taste even more raspberry – were that possible.

The raspberries were falling over themselves at the market the other day and who could resist?  They were that perfect shade of raspberry – where you know they have to be eaten post-haste or else.

Adding some more framboise liqueur to the whipped cream gives it a subtle flavor and color that works for this cake.  (If it had 6 inch heels, I almost expect it to start strutting down the runway about now…)

Seriously.  I have no witty story to tell you that goes with this cake.  But I can tell you that the photo shoot was painfully long because both of us were wanting to take the forks in the photo and just start eating the thing.  Before Cap’n Awesome could finish getting the words “I think we got it” out of his mouth – as he was looking through the images – I was already eating the piece of cake while it was still sitting on the photo studio table.  I’ve never done that before.  I swear.

Let’s just say that piece never made it back to the kitchen and the leftover cake looked like it met a bunch of crazed hungry teenagers on the way to the prom kitchen.

The only thing I can say is that I am glad I made a spare back up cake.  Not for the photo shoot.  But to eat.  You might want to do that, too.


Chocolate Framboise Layer Cake, Gluten Free
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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.
Ingredients
Cake
  • 3 tablespoons really excellent unsweetened cocoa
  • 6 tablespoons unsalted butter cut in cubes
  • ½ 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)
  • ½ teaspoon baking soda
  • pinch kosher salt
  • 1 large egg
  • 63 grams full fat yogurt or sour cream (about ¼ cup)
  • ½ 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 ½ cup or to taste)
  • ½ teaspoon vanilla
  • 2 tablespoons framboise liqueur
Instructions
Cake
  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. 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.
  3. 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.
Whipped Cream
  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. 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).

Comments

  1. “If it had 6 inch heels, I almost expect it to start strutting down the runway about now…” Awesome.

    BTW, what’s the WP plugin that makes the printable recipes?

    • GlutenFreeCanteen says:

      Grace – thanks! It is EasyRecipe. Great plug-in. Sometimes gets fussy, but works 99% of the time.

  2. What a gorgeous cake! I absolutely love fresh raspberries (they might be my favorite berry). I’m doing all I can to not turn on the oven, but this cake is very tempting.

    • GlutenFreeCanteen says:

      the cake keeps for days in the refrigerator – even gets better with age, so you can bake today and finish it when you feel like it. Thanks!

  3. Wowee! Now that is a cake! Seriously, you blow me away! And I wish Cap’n Awesome would teach me how to take pics like that. Fantastic team work, you two!

  4. Holy moly, that is one sexy cake.

  5. I love chocolate cakes like this. I like the idea of the framboise whipped cream too, I haven’t tried something like that. You’ve got me itching to give this a try now. Yum!

  6. YUM! Seriously, I think sour cream makes everything gluten free taste delicious! Nom nom nom!

  7. Oops, I should read all of the directions carefully. I read in the comments that the cake lasts for days in the refrigerator. I didn’t read the “serve immediately” part as closely… If I am going to a progressive dinner, can I finish this a few hours before it will be eaten? How long will the whipped cream hold out? Sorry for not reading carefully and thanks for any advice.

    • GlutenFreeCanteen says:

      Yep. The cake, itself, lasts for a long time in the refrigerator.
      If I were you, I’d make sure to keep the cake cold before topping with the cream and berries.
      And I’d do it the same day As the event and then refrigerate it until you need it. It should hold up just fine. Have fun!

      Oh- when we did the photo shoot for the cake it held up under hot lights for a long time!

  8. I made this cake without the liqueur and coffee (I used hot water with a bit more cocoa powder instead of the coffee, and just left the liqueur out of the cream) as it was for a new breastfeeding mum who doesn’t tolerate caffeine, and I wanted her 3 year old to be able to enjoy it too. It was absolutely delicious, but I will say a couple of things: I used 6 inch cake tins but it turned out considerably thinner than in the photos here, I’d say either increase the amounts as suggested here or use smaller cake tins perhaps.

    Another thing, it was almost impossible to remove from the tins, next time I would definitely line the bottom of the tins with greaseproof paper before dusting with cocoa powder – Even after 15 minutes cooling, it was still VERY fragile to remove from the tins, and it crumbled a little on the edges and wanted to split apart a bit. But having said all of that, the finished result was absolutely mouthwatering and went down a treat, and even though I had to sort of stick the cakey bits back together and some edges had crumbled, once the cream was on it still looked awesome 🙂 I’ll definitely repeat this cake for special occasions, but I reckon I’d use one and a half the amounts for all ingredients, or maybe even double (other than the cream, a pint was plenty for sure). Thanks so much for the recipe!!

    • GlutenFreeCanteen says:

      Hi Naomi – thanks for the thoughtful information. I have a couple of suggestions to add to all of yours. First, adding extra cocoa can contribute to making the cake kind of crumbly – it increases the ratio of dry to liquid and cocoa is just notorious for drying out baked goods, so that may be part of the problem. Your suggestion about use greaseproof paper is a great one – that should help. Also, it is a pretty thin cake because with all that whipped cream and berries piled in there, it would be soon become too tall. The photo may have made it look larger than it actually is (sort of how I look in photos, I think). Glad you liked it, though. And congratulation to your friend – she’s lucky to have a friend like you who will make her a cake.

      • Hi there 🙂 Thanks for replying – I think if I had been able to get the cake out of the tins more smoothly, I wouldn’t have had a problem with the cake itself being quite delicate and crumbling – I did literally add about 2 teaspoons of extra cocoa mixed up with boiling water in place of the coffee, so I don’t think that dried it out, and it wasn’t dry at all, just very delicate. In fact, as you said, the depth was really perfect once the cream and raspberries were added, I don’t think it needed to be any thicker or deeper in retrospect, just a shame that the process of getting it out of the tin made it crumble a little for me. I really think a bit of greaseproof in the bottom should solve that beautifully, and I will definitely be making this cake again some time (hopefully soon!) so I’ll be sure to do that next time 🙂
        Thanks again for the great recipe and the thoughtful reply!

      • GlutenFreeCanteen says:

        Thanks, Naomi.

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