Gluten Free

Gluten Free Chocolate Razzberry Cake with A Raspberry Mousse Filling and Chocolate Buttercream Frosting

Along with all the other fruits and vegetables that I grow in my garden, I grow raspberries. Lots of raspberries. Sweet, tart raspberries. I use those raspberries to make jams, jellies, scones (recipes coming soon), as fillings for cake, accents for frosting, and mousse. Raspberries also pair very well with chocolate.

Chocolate is truly a gift from the gods, especially when used to make a chocolate cake. But I wanted to increase the “WOW!” factor of my cake even more by making it a chocolate raspberry cake. Unfortunately, adding raspberry puree to the cake batter made the cake too heavy, but adding Razzamatazz liquor, a raspberry-flavored liquor, gave the chocolate cake the perfect raspberry accent.

Raspberry mousse can be a wonderful filling for a cake, especially a chocolate cake, if it is thick and luscious enough to support a cake layer. Sadly, all of the mousse recipes I tried resulted in a soft mousse that quickly became slightly watery. I wanted a firm, luscious, mousse that used actual raspberries, rather than raspberry-flavored gelatin, and screamed RASPBERRIES! So I pureed the raspberries, and then cooked the puree on a very low heat until the raspberries were reduced by half. And that did the trick. My raspberry mousse is thick, packed with raspberry flavor, makes an excellent third layer, and provides the perfect filling to my cake.

Now I have a gluten-free chocolate cake flavored with Razzamatazz raspberry liquor and filled with luscious raspberry mousse. To finish it- Chocolate frosting and raspberries, of course! Raspberries around the base and on top make a beautiful finish. Frosting scallops around the bottom and top edges gives the cake a nice, clean finish. And, if you are like me and LOVE raspberries, cover the entire top of the cake with raspberries! Pick your favorite finish.

Raspberries around the base…..
…..and on top
Frosting scallops around the bottom and top edges gives the cake a nice, clean finish.
Or simply cover the entire top of the cake with raspberries!


Weights and Measures: When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, typically this measure will be less than 1 cup.

This recipe was made using My Gluten Free Flour Mix. Due to the varying characteristics of gluten free flours, other gluten free flour mixes are not guaranteed to work.

Since gluten free flours do not contain gluten, refrigeration time is essential to allow flours to absorb moisture and eliminate the gritty “gluten free” texture and taste. Although the “grittiness” can be mostly eliminated after 15 minutes of refrigeration, I find longer refrigeration times continue to improve the texture, taste and rise of gluten-free baked goods.


This is a very moist cake and tends to stick to the cake pans. To prevent this, line the bottoms of the cake pans with parchment paper. To do so, place the cake pans on the parchment paper. Use a permanent marker to trace around the bottom of the cake pans. Cut out the circles by cutting inside the pens marks. Spray the pan with non-stick cooking spray and then place the parchment paper on the bottom of the cake pan. If you prefer to make cupcakes, cupcake paper liners should also be sprayed with non-stick cooking spray so that the cake doesn’t stick to the paper liners.

Parchment paper lining the bottom of the cake pans.


This cake did not work with cold, softened butter. But it worked wonderfully well with melted butter. However, that meant that the buttermilk, eggs, and coffee needed to be room temperature so that the butter didn’t harden into chunks.

Another reason eggs need to be room temperature: Warm eggs hold more air than cold eggs, which means a lighter cake. Cold eggs, on the other hand, can result in a lumpy batter and heavy texture. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.

Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.


This is a high-rising cake, which is fine for cupcakes, but is difficult for layer cakes. To prevent excess doming, soak 2 cake wraps, if available, in ice water for at least 15 minutes, then squeeze out the excess water and wrap around the cake pans. The cold cake wraps prevents the edges of the cake from baking before the centers of the cake, thus producing a more level cake. Of course, if you don’t have cake wraps, you’ll just have to cut off the excess dome with a cake leveler or cake knife so that the layers can be stacked. The cut off part of the cake becomes the baker’s treat- Enjoy!

Distribute the batter evenly between the 2 cake pans. This is easiest to do if you use a food scale to measure the amount of batter in each pan.

If possible, use a metal cake tester (I use a metal kebab skewer) to test for doneness. Metal cake testers are more accurate that toothpicks.

The cake layers should be removed from the cake pans after 10-15 minutes to prevent the cake from sticking to the pans, and to prevent the bottom of the layers from becoming slightly wet due to condensation. Leave the parchment paper on the bottom of the cake layers when they are placed on the cooling racks to prevent the cooling racks from leaving marks on the cake layers.


When making the raspberry mousse, whisk the gelatin before adding to the raspberry puree to ensure the gelatin has completely dissolved. Then pour the raspberry puree into the gelatin while whisking constantly, so that there are no gelatin lumps in the mousse.

The raspberry puree/gelatin mix will become very firm once it is chilled. After whipping the cream and powdered sugar into peaks, use the same beater to beat the raspberry puree mix until it is fairly smooth and can be easily stirred. Be sure to fold the puree and whipped cream together GENTLY so that the whipped cream doesn’t deflate. You should have enough mousse so that the mousse layer is about the same thickness as the cake layers.

The raspberry mousse can be made completely, or partially, the day before you bake the cake. The raspberry puree can be reduced, the sugar added, and the prepared gelatin added the day before. The prepared whipped cream can be added just before filling the cake, if you prefer. Once the cake is baked and cooled, spread the completed mousse to within about 1/2″ of the edge of the cake to prevent any of the mousse from squeezing out when the top layer is added. If any of the mousse does get on the side of the cake, be sure to gently scrape it off with a knife, otherwise the frosting will not stick on that part of the cake.

Both butter and shortening are used in the frosting. The butter adds flavor and the shortening adds lightness. The ingredients for the frosting will make enough to add frosting scallops around the top and bottom of the cake. If you do not want to add scalloping, you can reduce the frosting ingredients by 1/3, or save the extra frosting in the refrigerator for another day.


Gluten Free Chocolate Razzberry Cake with A Raspberry Mousse Filling and Chocolate Buttercream Frosting

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By Connie Teunis Serves: 11-12

An exceptionally moist chocolate cake flavored with Razzamatazz liquor and an intense raspberry mousse filling. It is then topped with a buttercream frosting and LOTS of raspberries for a cake that will amaze and fool everyone. Enjoy their surprise when you tell them it is gluten free!


  • Raspberry Mousse:
  • 500 grams/ 2 c. Raspberries, fresh or frozen and thawed, pureed*
  • 48 g./ ¼ c. Granulated Sugar
  • 2 T. Lemon Juice + 1 T Water
  • 1 T./ 7 g./ 1 pkg. Unflavored Gelatin
  • 1 c. Heavy Whipping Cream
  • 30 g./ ¼ c. Powdered Sugar
  • Chocolate Raspberry Cake:
  • 233 g./ 1 ½ c. My Gluten-Free Flour Mix
  • ¾ t. Xanthan Gum
  • 144 g./ ¾ c. Light Brown Sugar
  • 144 g./ ¾ c. Granulated Sugar
  • 60 g./ ¾ c. Unsweetened Cocoa Powder (Hershey’s)
  • ½ t. Baking Soda
  • ¼ t. Baking Powder
  • ¼ t. Salt
  • 113 g./ 1 stick/ ½ c. Unsalted Butter, melted and cooled to room temperature
  • ¼ c. Canola Oil
  • 150 g./ 3 Large Eggs, room temperature
  • ½ c. Razzamatazz Liquor
  • 1 t. Raspberry Extract (opt.)
  • ¼ c. Buttermilk, room temperature, shaken
  • 60 g./ ¼ c. Full Fat Sour Cream
  • ½ c. Weak Brewed Coffee, cooled to room temperature**
  • 1 t. Vanilla Extract
  • Chocolate Frosting
  • 170 g./ 1 ½ Stick Unsalted Butter, softened
  • 144 g./ ¾ c. All-Vegetable Shortening
  • 60 g./ ¾ c. Unsweetened Cocoa Powder
  • 450 g./ 2½ c. Powdered Sugar
  • 1½ t. Vanilla Extract
  • 3 – 4 T. Water, Milk, or Room-temperature Brewed Coffee
  • Pinch of Salt (opt.)
  • Fresh Raspberries to finish the top and sides of the cake



To Make the Mousse:


Puree the raspberries. If desired, sieve the puree through a fine mesh sieve to remove the seeds; there should be 2 cups of pureed raspberries. Place the pureed raspberries in a small saucepan and heat to a slow simmer, stirring frequently; continue cooking on low heat until raspberry puree is reduced by half to 1 cup. Add the granulated sugar and continue cooking until the sugar is dissolved. Remove from heat.


Place the lemon juice and water in a small, microwave-safe bowl. Sprinkle the unflavored gelatin on top and let sit for 5 minutes to soften. Microwave gelatin on HIGH for 30 seconds until gelatin is dissolved; whisk. Pour into raspberry mixture, whisking constantly, cool to room temperature. Once cool, place in a refrigerator and chill.


In a small bowl, beat whipping cream until foamy; add powdered sugar and continue beating until stiff peaks form. DO NOT OVERBEAT. Beat the raspberry/gelatin mixture until it can be stirred easily. Gently fold in the raspberry mixture. Cover; refrigerate until ready to use.


To Make the Cake:


In a small bowl, whisk together the melted butter, canola oil, Razzamatazz liquor, buttermilk, eggs, coffee, and vanilla; set aside.


In the bowl of a stand mixer, or a large mixing bowl, whisk together on low speed My Gluten-Free Flour Mix, xanthan gum, both sugars, cocoa powder, baking soda, baking powder, and salt. Make a well in the middle. Pour the mixed wet ingredients into the well and beat on low speed for 30 seconds to combine, scraping the bowl and beaters. Increase speed to medium and beat for at least 2 minutes, scraping bowl and beaters frequently, until all ingredients are combined, and the batter is smooth. Cover the bowl and refrigerate for at least 2 hours or overnight.


When Ready to Bake:


If cake wraps are available, soak 2 wraps in ice water for 30 minutes. Spray two 9” round cake pans with non-stick cooking spray. Line bottom of cake pans with parchment paper. Squeeze excess water out of cake wraps, wrap around cake pans, and pin in place; set aside.


Preheat oven to 350 degrees. Place oven rack in the middle of the oven.


Divide the batter evenly between the 2 cake pans, pouring approximately 22 ½ ounces into each pan.


Bake in preheated oven for approximately 35 minutes, or until a metal cake tester, when inserted into the middle of the cake, comes out clean.


Place the cake pans on a cooling rack; cool for 15 minutes. After 15 minutes, run the flat edge of a knife to loosen the cake from the edge of the pan. Tip the cake, with parchment paper attached, out of the cake pans, and place parchment paper side down onto the cooling rack; cool completely.


To Make the Frosting:


While the gelatin cools and firms, make the frosting: In a large bowl or the bowl of a stand mixer, cream the butter and shortening until smooth. Add the cocoa powder, powdered sugar, and salt, if using. Mix on low speed until combined.


Add the vanilla and 3 tablespoons water, milk, or weak brewed coffee; mix on low speed until combined, then increase speed and beat until smooth. Add more liquid to achieve desired spreading consistency.


To Assemble:


Place one cake layer, top side down, onto a cake plate; remove the parchment paper. Spread the mousse on top, stopping approximately ½” from the edge of the cake. Remove the parchment paper from the second layer and gently place, top side up, on top of the mousse. Remove any mousse than may have squeezed onto the edge of the cake. If desired, spread a very thin coat of frosting, called a Crumb Coat, on the cake to prevent crumbs from getting into the frosting, or frosting getting into the mousse; chill until the crumb coat is firm. Frost the sides and top of the cake. Finish by adding raspberries and, if desired, piping frosting scallops around the bottom and top edges of the cake.




*If seedless raspberry mousse is desired, puree approximately 625 g./ 2 ½ c. raspberries. Press raspberry puree through a fine mesh sieve.


**Weak brewed coffee is used to enhance the flavor of chocolate. Strong coffee will create a mocha flavor.


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