*I received this coffee from Parachute Coffee to sample and review for my readers. I was not paid for this post, and all opinions are 100% my own.*
You guys, I love getting mail.
I love pretty much all of it, too, except the bills, obviously.
I’m kind of a bargain hunter (again, blame my mother), so I love checking out what’s on sale every week and making my meal plans around that. I also love planning and being obsessively organized, so the flyers help me fulfill those desires, too.
Packages from online shopping extravaganzas.
I’m a little obsessed. It’s just so easy, right? There’s way more selection of sizes and colours online, and you can buy a whole new wardrobe in record time. I don’t do it for myself though. I buy my girl way more clothes than I do for myself. She just always looks so darn cute in new clothes… I find it hard to resist!
Real mail: personal notes and cards.
I think it’s the element of surprise here. You’re all like, “what?! That person still knows how to write with a pen? And how to attach a stamp and place something in the mail collection box? And they took a whole 10 minutes to do that for me instead of taking 60 seconds to email me? That is pretty special.”
So when I got some coffee beans in the mail from Parachute Coffee, it was kind of the best day of my life.
I mean, if you’re talking to my husband, tell him it was our wedding day. And if you’re talking to my two-year-old, tell her it was the day she graced us with her presence.
But for reals, I love my coffee. The worst part? I had to smell it all the way home in my car and couldn’t have any. It’s like having to hold the warm takeout pizza box on your lap all the way home and not eat any, except worse. Cause it’s coffee.
You’re not going to believe this, but it got even better.
The coffee they sent was Finca Don Chepe from Pig Iron Coffee Roasters, and it tastes like oreos and raspberries.
And, they sent a handwritten note.
I’m telling you, these guys are something special. A new coffee from a new small batch coffee roaster, delivered to your mail box every month. And if this month is oreos and raspberries, I can’t imagine what will be next. There’s no better way to experience a new, specially selected, award-winning coffee every month and ditch your old standby.
Because mornings are hard enough as it is.
There’s more good news. They offer free express shipping with every subscription, and they ship anywhere in North America. That way, you know your coffee hasn’t been sitting in a warehouse somewhere for months (or worse — longer!), and it’s going to taste amazing.
What I love about Parachute Coffee is that it’s owned and run by two super down-to-earth guys. It’s not a big company and their customers are more than just numbers. They also want you to be happy, which is why they offer returns within 30 days — but I promise you won’t need to take them up on the offer.
And if you’re not a coffee fanatic like myself, I know you know someone who is. Is there a better gift than a monthly delivery of the best caffeine fix you’ve ever had? The funky packaging is totally gift-worthy.
So I wanted to take this amazing coffee and make something with it that would really highlight it’s incredible flavour. Enter the Raspberry Oreo Mocha Cheesecake Cake. I used the Finca Don Chepe coffee in the cake itself, the frosting and the ganache, and it is full of flavour! Just do it — you won’t regret it.
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Raspberry Oreo Mocha Cheesecake Cake with Parachute Coffee
For the cake:
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk I used regular milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup strong black coffee Finca Don Chepe from Pig Iron Coffee Roasters
For the cheesecake:
- 24 oz packages cream cheese 3 packages
- 1 cup sugar
- 1 tsp vanilla
- 3 eggs
- 1/2 cup sour cream or plain yogurt
- 1/2 cup fresh raspberry puree or thaw frozen berries, drain, and puree
- additional red food colouring if desired for pink color
- 1 cup roughly chopped Oreos
For the frosting:
- 1 2/3 cups chopped chocolate or good quality chocolate chips
- 1/4 cup cream
- 1/2 cup strong brewed coffee Finca Don Chepe from Pig Iron Coffee Roasters
- 2 cups butter room temperature
- 2 1/2 cups icing sugar
For the ganache:
- 1 cup chopped chocolate or good quality chocolate chips
- 1/3 cup strong brewed coffee Finca Don Chepe from Pig Iron Coffee Roasters, warm or cold
- To prepare pans for cake and cheesecake:I used 8″ round cake pans, because I wanted a nice tall cake. You could also use 9″ pans or 9″ springform pans.
- If using round cake pans, cut a piece of wax paper to fit the bottom of the pan. Spray the pan with non-stick spray, then place the piece of wax paper in the bottom, wax-side up. Spray the top of the wax paper with non-stick spray.
- If using a springform pans, open the pan and place a piece of wax paper large enough to cover the bottom in the pan. Close the sides of the pan, and cut around the outside of the pan so the edges of the paper aren’t hanging out. Wrap a piece of tin foil around the outside to catch any leaks. Spray the inside of the pan with non-stick spray.
- For the cake:Preheat oven to 350 degrees F and prepare pans.
- In a large bowl, whisk together the sugar, flour, cocoa, baking powder and baking soda and salt until combined.
- Add eggs, buttermilk, oil and vanilla and whisk until combined. Slowly whisk in coffee (batter will be thin).
- Divide evenly between two pans. Bake at 350 for 25-30 minutes, or until a toothpick comes out clean or with moist crumbs.
- Set aside to cool. Then wrap in plastic wrap and place in the freezer.
- For the cheesecake:Preheat oven to 325 degrees F and prepare pans (the same pans or the same size you used for the cake).
- In the bowl of a stand mixer, add cream cheese, sugar and vanilla. Beat on medium-high until smooth.
- Add eggs, sour cream/yogurt, and raspberry puree. Beat on medium speed until combined, scraping down the bowl half way.
- Stir in oreos.
- Divide evenly between 2 pans. Bake at 325 degrees F for 40-50 minutes, until cheesecake is mostly set and just starting to brown at the edges. Remove from the oven and let rest until it reaches room temperature. Refrigerate at least a couple hours before removing from the pan, wrapping in plastic wrap and placing in the freezer.
- For the frosting:In a small bowl, combine chocolate, cream and coffee. Microwave on high 1 minute. Stir until smooth, placing back in the microwave for 20-30 seconds if necessary.
- Cool in the fridge for 10-20 minutes, stirring once.
- In a stand mixer, beat butter, chocolate mixture and icing sugar: first on low speed for 2-3 minutes until combined, then increase the speed to medium or medium-high and beat until fluffy and the colour lightens substantially, another 3-4 minutes.
- I recommend not refrigerating before frosting, as this frosting sets up nice and firm once refrigerated.
- For the ganache:Prepare the ganache only after the cake has been assembled and frosted. In a microwave safe bowl (or glass measuring cup), combine chocolate and coffee. Microwave for 45 seconds to 1 minute on high. Stir until smooth, microwaving another 20-30 seconds if necessary.
- Let cool to room temperature before topping the cake.
- Assembly:I like to work with my cakes frozen because it’s easier they’re not as crumbly and they carve easily. This also means I can make the cake over several days.
- Start with an 8″ cardboard cake board on your cake tray. This is optional, but it makes it easier to move your cake from a carrier to your cake plate without making a mess of it.
- Place one chocolate cake layer down and cover with a thin layer of frosting. Top with a cheesecake layer, and cover with a thin layer of frosting. *If your cakes are really uneven, you may want to trim the tops off slightly so they lay a little flatter.
- Repeat layers one more time, so all 4 layers are used. Adjust cake layers slightly so they line up as evenly as possible (photo 2). If your edges are uneven and you want a nice straight cake, trim the sides with a long serrated knife (photo 3).
- Cover cake with a thin layer of frosting to seal in the crumbs (photo 4). Refrigerate cake for 1 hour, but leave the frosting on the counter.
- Cover cake with remaining frosting, making sure to cover cake completely. Refrigerate at least 1 hour.
- Top with ganache, slowly pouring on top and spreading to the edges. Top with additional raspberries and chopped oreos.
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Cake recipe adapted from Hershey.