|12-layer 8-inch [20-cm] cake|
FOR CUPCAKES, distribute the cake batter in a standard 12-well muffin tin lined with paper liners and bake until firm to the touch, about 20 minutes. Top with raspberry jam and/or the frosting.
FOR VANILLA CAKE, leave out the cocoa powder and coffee.
FOR THE QUICKEST VANILLA FROSTING, whip 1/2 cup [120 ml] heavy cream until stiff peaks form and fold in ½ cup [120 ml] room-temperature sour cream. Sweeten with powdered sugar and add a splash of vanilla extract.