A decadent birthday cake for my mom's birthday!
For my mom’s birthday this year, I decided to bake a special cake that would bring together some of her favorite things: a decadent coffee infused chocolate raspberry cake with a biscotti twist.
I started with a classic chocolate cake recipe, blending flour, sugar, cocoa powder, and a few other essentials. But then, I added a little extra magic—hot black coffee. The coffee doesn’t make the cake taste like coffee, but instead, it enhances the rich, deep flavor of the cocoa, giving it a perfect balance of chocolatey goodness. It’s a little secret ingredient that makes the cake feel extra special.
The cake is incredibly moist, and the texture is just right—dense, but light enough that it’s not heavy. After the cakes baked, I let them cool for a bit and then moved on to the frosting. The chocolate fudge frosting was thick, creamy, and so chocolatey it could only be topped with more chocolate. I blended cocoa powder, powdered sugar, and butter until it reached the perfect spreadable consistency. I loved how the frosting had just the right amount of sweetness without being overwhelming, which paired perfectly with the coffee flavor in the cake. I then decided to add raspberry jam between the two laters of cake before frosting to complement the flavors and add a surprise to the inside of the cake once cut and plated.
To finish, I added a little twist of biscotti to the celebration. My mom loves biscotti, so I sprinkled some mini chocolate biscotti on top of the cake as a tasty decoration. It’s an unexpected touch that made the cake even more delicious and personal to her.
Ingredients for the Cake:
• 2 cups (240g) all-purpose flour
• 1 & 1/2 cups (300g) granulated sugar
• 1 cup (80g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup (240mL) milk
• 1/2 cup (120mL) vegetable oil (or any neutral-flavored oil)
• 2 teaspoons pure vanilla extract (optional)
• 1 cup (240mL) hot black coffee (see notes for more details)
Ingredients for the Chocolate Fudge Frosting and Raspberry Filler:
• 1 & 1/2 cups (180g) cocoa powder
• 6 cups (800g) powdered sugar
• 1 & 1/2 cups (3 sticks / 340g) unsalted butter, softened to room temperature
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract (optional)
• 10 to 12 tablespoons milk
• 12oz raspberry jam
Instructions:
1. Preheat the oven to 350°F (177°C).
Prepare two 8-inch round cake pans by buttering and lining them with parchment paper circles. Lightly dust the sides with cocoa powder and tap out the excess. Set aside.
2. Make the chocolate cake batter:
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Make a well in the center of the dry ingredients. Add the eggs, milk, vegetable oil, and vanilla (if using) into the well. Start whisking in the center to break up the eggs, then gradually work outward to incorporate the dry ingredients. Mix until just combined—don’t overmix.
Add the hot coffee to the batter and whisk until fully incorporated. The batter will be thin—that’s what you want.
3. Bake the cakes:
Pour the batter evenly into the prepared cake pans. Bake in the center of the oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Make the chocolate fudge frosting:
Sift together the cocoa powder and powdered sugar into a large bowl.
Add the softened butter and mix until the butter is cut into small pea-sized pieces. You can use a fork, pastry cutter, or electric mixer set to low speed. The mixture will be crumbly.
Add salt, vanilla extract, and 5 tablespoons of milk. Mix to combine. Gradually beat in more milk, one tablespoon at a time, until you reach a smooth, spreadable consistency.
5. Assemble the cake:
Once the cakes are fully cooled, place one layer on a serving plate. Spread a thick layer of raspberry jam on top.
Place the second cake layer on top and frost the top and sides of the cake with the chocolate frosting.
6. Biscotti and raspberry topping:
Sprinkle mini biscottis and fresh raspberries on top of the frosted cake for a delicious and beautiful finish.
Baking this cake felt like a sweet tribute to my mom’s love of chocolate and coffee, and the biscotti topping added a nostalgic touch from one of her favorite treats. Happy birthday, Mom -- we love you!
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