60-Minute Birthday Cake

Instructions

1. • 1¼ cups (6¼ ounces) all-purpose flour 
   • ¾ cup (5¼ ounces) sugar 
   • ½ teaspoon baking soda 
   • ½ teaspoon table salt
   For the Cake: Lightly grease 7-inch soufflé dish. Cut 6½-inch round of parchment paper and place on bottom of dish. Whisk flour, sugar, baking soda, and salt together in medium bowl. 
2. • ¾ cups whole milk 
   • 4 ounces bittersweet chocolate, chopped fine 
   • ⅓ cup (1 ounce) Dutch-processed cocoa powder, plus extra for dusting 
   • 1 tablespoon instant espresso powder 
   • 6 tablespoons vegetable oil 
   • 3 large eggs 
   • 1 teaspoon vanilla extract
   Combine milk, chocolate, cocoa, and espresso powder in large saucepan. Place saucepan over low heat and cook, whisking frequently, until chocolate is melted and mixture is smooth. Remove from heat and whisk in oil until combined. Whisk in eggs and vanilla until combined (mixture may initially look curdled, which is fine). Whisk in flour-sugar mixture until combined, making sure to scrape corners of saucepan.  
3. Transfer batter to prepared dish. Microwave at 50 percent power until toothpick inserted in center comes out with few crumbs attached, 10 to 18 minutes. Let cake cool in dish for 15 minutes. Run butter knife or small offset spatula between cake and dish to separate. Place cake round or second parchment round on top of cake. Place inverted 12-inch plate on top of soufflé dish and then invert cake and plate together so soufflé dish is now on top and cake rests on plate. Carefully remove soufflé dish by lifting straight up. Remove parchment from top and let cool 5 minutes. Using slicing or bread knife, slice cake in half horizontally to create two rounds. Transfer top round to wire rack and let rounds cool for at least 10 minutes.
4. • ½ cup cream cheese 
   • 2 tablespoons plus ½ cup confectioner’s sugar, divided 
   • 1½ cups heavy cream 
   • 1 teaspoon vanilla extract 
   • ⅛ teaspoon table salt
   For the Frosting: Meanwhile, place cream cheese in large bowl and microwave on high power until softened, about 15 seconds. Whisk 2 tablespoons confectioners’ sugar into cream cheese until smooth. Separately, in bowl of stand mixer fitted with whisk attachment, whip ½ cup confectioners’ sugar, cream, vanilla, and salt on high speed until stiff peaks form. Fold 1½ cups of whipped cream into cream cheese mixture until smooth and combined. Fold in remaining whipped cream until combined. If mixture is looser than traditional frosting, whisk by hand until stiff, up to 30 seconds.  
5. • ⅓ cup raspberry preserves 
   • ½ cup plus ⅓ cup fresh raspberries 
   • Dutch-processed cocoa powder
   Place one cake layer on cake stand, serving platter, or cake round. Spread raspberry preserves evenly across top of cake layer, leaving ½-inch border around edge. Pipe or spread frosting along edge of cake layer. Place second cake layer on top, then pipe or spread remaining frosting evenly over top and sides of cake. Dust with cocoa powder and place raspberries on top. Light candles, slice cake, and serve.