Description
This Mini Chocolate & Raspberry Cake recipe delivers moist, rich chocolate cakes infused with fresh raspberry puree and topped with luscious dark chocolate chips and fresh raspberries. Perfectly sized for individual servings, these mini cakes combine the decadent flavors of cocoa and berries for an elegant dessert that is both visually appealing and irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/2 cup raspberry puree (fresh or frozen)
Toppings
- 1/2 cup dark chocolate chips
- 1/4 cup fresh raspberries for topping
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 180°C (350°F). Grease and flour mini cake pans to ensure the cakes don’t stick after baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy, which creates the perfect base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure even mixing. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: Alternately add the sifted dry ingredients and whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix each addition until just combined to keep the batter tender. Gently fold in the sour cream and raspberry puree to add moisture and fruity flavor.
- Fill Pans and Add Chocolate Chips: Divide the prepared batter evenly among the mini cake pans. Sprinkle dark chocolate chips on top of each to add a rich, melty chocolate touch during baking.
- Bake: Place the pans in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cakes are ready.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes to firm up. Then transfer them onto a wire rack to cool completely to prevent sogginess and to prepare for decorating.
- Decorate and Serve: Once fully cooled, top each mini cake with fresh raspberries and optionally drizzle with some raspberry sauce for an extra burst of flavor and a beautiful presentation.
Notes
- Use fresh or frozen raspberries for the puree depending on seasonal availability; fresh raspberries provide a more vibrant flavor.
- Ensure butter is softened to room temperature for easier creaming with the sugars.
- Do not overmix the batter after adding dry ingredients to avoid dense, tough cakes.
- Allow cakes to cool completely before adding fresh raspberries to prevent them from wilting or releasing excess moisture.
- Optional: Drizzle with raspberry sauce or powdered sugar for added sweetness and decoration.
