Chambord Chocolate & Raspberry Cake

Hello hello!

To celebrate me coming back to blogging, I bring you today a recipe for an amazing cake! 😀

This cake is easy to make even for a beginner, just make sure you follow the steps closely and you’ll end up with a delicious and beautiful cake!

Happy baking guys! ❤

(Recipe from here)

Cake & Filling Ingredients:


  • Cooking oil spray, to coat the pans
  • All purpose flour: 1.5 cups
  • Dutch processed cocoa powder: 1/4 cup
  • Baking soda: 3/4 teaspoon
  • Salt: 1 teaspoon
  • Unsalted butter: 113 grams, ROOM TEMPERATURE
  • Caster sugar: 1 1/4 cups
  • Chambord liquor: 1 tablespoon
  • Buttermilk: 1 cup
  • Bittersweet chocolate: MELTED & COOLED

Raspberry Filling:

  • Raspberries: 6 cups
  • Caster Sugar: 3/4 cup + 2 tablespoons
  • Salt: 1/2 teaspoon
  • Lemon Juice: 2 teaspoons

Method 1-Baking the Cake:

BEFORE STARTING: Lightly spray two 24cm cake pans with cooking oil and line with parchment paper. Set aside.

  1. Add the dry ingredients of the cake in a bowl and mix to combine.
  2. Add the sugar and butter to a separate bowl.
  3. Whisk until you get a smooth consistency.
  4. Add the eggs one at a time; beating well in between additions.
  5. You should get a well mixed mixture at this stage.
  6. Add the Chambord liquor and mix to combine.
  7. Add 1/3 of the dry ingredients and coco powder and beat slowly to combine.
  8. Add 1/2 of buttermilk, mix well, followed by the next 1/3 of dry ingredients and beat well.
  9. Finally add the last 1/2 of buttermilk and the last 1/3 of dry ingredients, again beating well in between additions. Now add the melted chocolate and mix all together.
  10. Preheat oven to 180C. I used the fan forced mode. Divide the cake batter equally between the two pans that you prepared in step 1.
  11. Bake in oven for about 20-25 minutes, until a skewer inserted inside the middle of the pans comes out clean. Remember to swap the places of the pans midway through cooking as well as rotating them, so that they are baked evenly.
  12. Remove the pans from the oven and let the cakes cool down on a wire rack for 10-15 minutes.
  13. Remove the cakes from the pans and let cool completely for 30 minutes.

Method 2- Making Raspberry Filling:

  1. Add 3 cups of raspberries along with all the sugar, salt and lemon juice in a pot, on allow heat.
  2. Gradually the sugar will start to dissolve and you will have a more liquidy mixture. Bring to boil, then continue to simmer for 7-8 minutes until the liquid passes the jam test (SEE TIPS).
  3. Add 2 cups of fresh raspberries and mix to combine.
  4. You can use the back of spoon to squish some of the raspberries.

Frosting Ingredients:

  • Icing sugar: 2 1/4 cups, SIFTED
  • Dutch processed cocoa powder: 1/4 cup
  • Cream cheese: 170 grams
  • Bittersweet chocolate: 255 grams
  • Unsalted butter: 113 grams, ROOM TEMPERATURE
  • Creme fraiche: 3/4 cup
  • Salt: a pinch

Method 3- Making the Frosting:

  1. Sift the icing sugar and salt. Then add the cocoa powder.
  2. Beat the butter with cream cheese until mixed well in a separate bowl.
  3. Add the dry ingredients to this bowl and mix well.
  4. Add the melted chocolate slowly, followed by creme fraiche.
  5. Beat until all ingredients are combined together completely.

Method 4- Assembling the Cake:

  1. Spread the raspberry filling all over one cake.
  2. Place the other cake top. Spread the chocolate frosting on top of this second layer.
  3. Using an offset spatula gradually add more chocolate frosting and keep spreading it evenly on top of the cake as well as covering the side of it.
  4. You can decorate the cake with fresh berries on top. I also added a bit of golden sugar dust to add a bit of sparkle 😉
That’s it! Enjoy this cake! ❤️


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