Mini Chocolate Raspberry Cake

Preheat oven to 350°. Line a 9” cake pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.  In another medium bowl or large glass measuring cup, whisk together coffee and sugars. Add oil and sour cream and whisk to combine. Pour wet ingredients into dry and whisk until just incorporated, then stir in chocolate chips. Pour batter into prepared cake pan and smooth top.  Bake until a toothpick inserted into the middle comes out clean, about 2o to 25 minutes. Let cool completely.  Make frosting: In a medium bowl using a hand mixer, beat butter and cream cheese together until smooth. Add powdered sugar and beat until no lumps remain. Add jam and beat until incorporated. Depending on consistency of your jam, you may need to add more powdered sugar. Frosting should be stiff enough to hold it’s shape. If desired, remove half of the frosting and dye a darker shade of pink with a little red food coloring. Transfer to piping bags with desired tips. It’s best to use a large round tip for the bottom 2 layers, saving the more decorative designs for the top.  Invert cake onto a cutting board. Use a 3.5” round cookie cutter to cut out 3 circles from cake.  Place one layer on a small plate or serving platter. Pipe frosting using a large round tip, alternating colors as desired, on top of the layer, then gently stack a second layer of cake on top and repeat with more frosting. Add the final cake layer and pipe with desired tips.