Last Updated on August 19, 2026 by Deliciously Organic Editor
Chocolate Framoboise Cake is completely indulgent and perfect for a special celebration.
The original recipe called for Cassis, but I had a hard time finding it, so I used Framboise and it turned out beautifully. Keep this recipe bookmarked as it would be a lovely dessert for the holidays in a few months!
Chocolate Framboise Cake
Adapted from Food Network.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves 10
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
For the cake:
- 12 tablespoons unsalted butter
- 10 ounces bittersweet chocolate (I used Enjoy Life Chocolate Chips)
- 1/2 cup unsweetened cocoa powder
- 6 tablespoons Framboise or Chambord
- 1 teaspoon pure vanilla extract
- 5 large eggs, room temperature
- 1/3 cup coconut sugar
- 1/4 teaspoon Celtic sea salt
For the glaze:
- 6 ounces bittersweet or semisweet chocolate (I used Enjoy Life Chocolate Chips)
- 1/4 cup heavy cream (or coconut milk for Paleo)
- 2 to 3 tablespoons Framboise or Chambord
- 1/2 teaspoon pure vanilla extract
For the Fruit:
- 1 pint fresh raspberries
- 1 pint fresh strawberries, hulled and sliced
- 2 tablespoons raw honey
- 1/3 cup Framboise or Chambord
Instructions
- Preheat the oven to 350 degrees F and adjust rack to middle position. Butter a 9-inch round springform pan. Line the bottom of the pan with parchment paper and spread another thin layer of butter over parchment paper (this will ensure the cake comes completely out of the pan).
- Place the butter and chocolate in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Cool for 5 minutes. Whisk in the cocoa powder, Framboise, and vanilla and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and sea salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume.
- Pour the chocolate mixture into the egg mixture fold them together with a rubber spatula. Pour the batter into the buttered pan and bake for 30-35 minutes, until just barely set in the center. Cool for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.
- For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Whisk in the framboise and vanilla. Cool for 10 minutes and spread over just the top of the cake.
- Toss the berries gently with the honey and cassis. Let the fruit mixture sit for 10 minutes. Top the cake with the berries and serve.
Im sorry and feel foolish, but what is frambroise or chambord?
No worries! 🙂 Framboise is a liquor made from fermented raspberries. I haven’t tested it, but if you can’t find a raspberry liquor, you could probably substitute with a pure cherry or pomegranate juice.
Thanks for posting the response….I didn’t know either!
Do you use a particular brand of Framboise?
Gorgeous cake!! I had never heard of Framboise either…. sounds divine. 🙂
Carrie, this cake is beautiful and sounds delicious! Happy birthday to everyone! I hope you all are having a blessed Fall! 🙂
Thank you, Kelly!
Is there no coconut or almond flour at all in this cake?
Correct. No flour in this recipe.
Do you think halving the recipe would work well to make a few mini cakes? We aren’t big chocolate cake eaters in my house, but this sounds like a lovely decadent treat!
Can you make to without the frambroise? And do I need to add liquid in its place? I really want to make this but that is the one thing I do not have.
I haven’t tested it, but I would try substituting with pure cherry or pomegranate juice.
Totally pinned this!
I love Chambord!! French Martinis were my favourites.
This cake looks delicious; most definately birthday worthy!
Thank you! 🙂
Whenever you post a cake, I am so inspired to get into the kitchen and make dessert. Stunning! I made one of your coconut cream pies (I don’t remember what you called it) a while back for a family birthday party, and everyone love it. Pinning!
Thank you, Michelle!
Just curious, no baking powder, what helps this cake rise?
The whipped eggs give the cake a nice lift and lightness.
Carrie, I have very high standards for chocolate cake and this was light years far and beyond the most divine torte of all time. Wow. Wow wow wow.
Question is, after I took it out of the oven, (and I turned it off an opened the door for 5 minutes before taking it out of the oven), the center sunk. Is there a way to prevent that?
Also make the Apricot Zingers for the appetizer (my husband’s birthday) using roasted Serrano peppers from our garden. They were amazingly delicious. I LOVE your website. That you SO much!
Diana
I’m so glad you enjoyed it! I’m not sure if leaving the cake in the oven with the door open made the cake sink, but next time I’d bake it, cool for 30 minutes and then invert and see if that helps.
Can I substitute coconut oil for the butter? Thanks! Looking forward to trying this recipe!
I haven’t test it, but I would reduce the coconut oil by 20%. Let me know how it turns out!
Can this cake be frozen before any toppings?
Hi! Did you use framboise or chambord?
I have Fraise Des Bois – could I use that? It’s a liqueur.