Erin Mann is baking a new cake every week for a year from the "All Cakes Considered" cookbook and shares her adventures here on AnnArbor.com. Read past columns here.

Moist chocolate cake, sweet raspberry jam and a thick fudge icing make this cake positively sinful.

Erin Mann | Contributor

This week's cake is a tempting, decadent combination of chocolate and berries. Devil’s Food Cake with Quick Fudge Icing and Raspberry Jam is a moist, airy, chocolate cake that's so devilishly delicious you won't be able to turn down a slice.

The cake gets its rich chocolate flavor from a mix of coffee and unsweetened cocoa powder. The cake recipe calls for one cup of strong coffee. I stopped by Zingerman’s Roadshow on the way home for work one evening and picked up a cup of their Roadhouse Joe. Well-balanced and slightly nutty in flavor, I love drinking this coffee (in fact, I’m sippin’ a cup right now) and thought it would taste great in my devil’s food cake.

I mixed and baked the chocolate cakes. As the cakes were cooling, I prepared the quick fudge icing. Using a double boiler, I melted one bag of semisweet chocolate chips with 2/3 cups evaporated milk, stirring until it it turned to a smooth chocolate sauce. I removed the bowl from the heat, fired up my hand mixer and gradually added two cups of confectioner’s sugar until the icing was thick and fudgey.

I cut each cake in half horizontally so I'd have four layers. I assembled the cake with a spread of icing and Bonne Maman raspberry jam between each layer. It’s best to work fast with this icing because it begins to harden as it cools. I had to keep stirring it as I was working with it. I advise using hefty glop on each layer so it's easier to spread; too little frosting will pull up the crumb as you spread it.

This cake is for serious dessert lovers. I loved the rich, chocolate taste of this cake combined with the sweet, fresh flavor of the raspberry jam. Find the recipe for the devil's food cake here. (Scroll down. The recipe is toward bottom of page.) If my version is too devilishly decadent for your tastes, try frosting it with a fluffy, egg-white based frosting like seven-minute frosting to even out the richness of the cake.

Erin Mann is a lover of all things cake and welcomes your baking wisdom. Email her at SheGotTheBeat@gmail.com or follow her on Twitter. Facebook users can also keep up-to-date with A CAKE A WEEK by joining the group.