Comments on: Raspberry Chocolate Cake

By: Grace

Grace — Tue, 11 Feb 2025 23:42:04 +0000

Hello! I’m having a cupcake moment and want to make these as cupcakes. What would you recommend the baking setting be adjusted to? Thank you!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Thu, 26 Dec 2024 13:55:43 +0000

In reply to Morgan. Hi Morgan! Thank you so much for your kind words! We're so happy to hear you're loving our recipes :) The raspberry chocolate combo is top tier!! Enjoy xx

By: Morgan

Morgan — Thu, 26 Dec 2024 03:54:16 +0000

I have a 10/10 recipe for chocolate cake that I’ve been using for years, but wanted to try a new one… this recipe is my new favorite and new 10/10. The cake is SO good – the coffee really is the ticket here and I promise the cake does not actually take taste like coffee. The raspberry layer is wonderful and adds just enough to the cake to give it a little hint of brightness. I had multiple people tell me that the chocolate frosting was the best they’ve ever had. Sarah really outdid herself with this one.

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Wed, 18 Dec 2024 17:09:25 +0000

In reply to Maggie. Hi Maggie! Yes--you can swap out the all-purpose flour for 1:1 gluten free flour (we love Bob's Redmill 1:1 gluten free baking flour!)

By: Maggie

Maggie — Wed, 18 Dec 2024 12:46:26 +0000

Is there any way to use gluten free all purpose flour ??

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Mon, 28 Oct 2024 13:22:26 +0000

In reply to Z. Hi Z! You can just use warm water instead--it will still bloom the cocoa it just won't give it that extra edge the coffee gives!

By: Z

Wed, 11 Sep 2024 15:05:31 +0000

For religious reasons I don’t use coffee, is there a way to substitute the coffee in the recipe to still get the same chocolate flavor but without the coffee?

By: rebecca

rebecca — Sat, 13 Jul 2024 21:15:41 +0000

I made this cake for my birthday and it was great. The raspberry filling was so delicious – I made extra to put on top. I just made a few adjustments. I reduced the sugar to 350g in the buttercream because I personally don’t enjoy overly sweet things. `I also ran out of baking soda, so I just increased the amounts of baking powder. Thanks for the recipe!

By: Alison

Alison — Mon, 06 May 2024 13:53:34 +0000

My husband and I made this for his birthday and it was pretty perfect. I only added about 3 of the 5 cups of powdered sugar to the frosting, but didn’t change anything else. It was even better than the chocolate cake we’ve been making for years. The raspberries cut through the sweetness and provide a nice faintly tart bite. This will be “THE” chocolate cake going forward.

By: Karina

Karina — Mon, 29 Apr 2024 18:35:38 +0000

Delicious!! My frosting came out way lighter in color but still 10/10!