Comments on: Raspberry Chocolate Cake

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Tue, 07 Oct 2025 16:53:19 +0000

In reply to Kate. Hi Kate! We use the coffee when it's still hot! It helps the cocoa to bloom in the batter!

By: Kate

Kate — Fri, 19 Sep 2025 22:56:23 +0000

Do you do the coffee while it is hot? Or wait until it cools? So excited to try this!

By: Mila

Mila — Fri, 18 Jul 2025 17:56:53 +0000

OMG! Sarah, Sofi, you guys did it again ! This is the most delicious cake I have ever made! Maybe even the best I’ve ever had! The cake is fluffy and super moist, while still being really chocolatey! The frosting is soft and amazing! It’s not to over powering like some frostings are. The raspberry tastes so good with the chocolate! It’s sweet yet tart at the same time! Thanks for this amazing recipe! I am 100% making this again!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Fri, 11 Apr 2025 17:44:19 +0000

In reply to Catherine Clancy. So happy to hear your family is loving this cake. It's one of my most requested bakes for birthdays too. Enjoy xxx

By: Catherine Clancy

Catherine Clancy — Thu, 10 Apr 2025 10:07:46 +0000

This cake was one of the most delicious cakes I have ever had! I made it for my mom’s birthday and then it was requested for my daughter’s birthday. Everyone in my family loves it!

By: Allison

Allison — Fri, 14 Mar 2025 14:33:40 +0000

Really enjoyed this cake! Made as a 9×13 rather than layer cake (didn’t want to mess with the layering and was a bit shorter on time) instead of making the raspberry filling I used the Bonne Maman intense raspberry jam and added dollops on top of the batter before baking it.

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!)