Description
Delight in these Mini Chocolate & Raspberry Cakes — individual-sized treats bursting with rich cocoa flavor, fresh raspberries, and optional mini chocolate chips, topped with a dusting of powdered sugar or ganache. Perfect for a quick dessert that’s both indulgent and charmingly portioned.
Ingredients
Scale
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup hot water
Sugars
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
Add-ins and Toppings
- 1/2 cup fresh raspberries
- 1/3 cup mini chocolate chips (optional)
- Powdered sugar or chocolate ganache for topping
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease or line four mini cake pans or ramekins to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps to aerate the mixture and remove lumps for a smooth batter.
- Combine Wet Ingredients: In a separate large bowl, whisk the granulated sugar, brown sugar, buttermilk, vegetable oil, egg, and vanilla extract until the mixture is smooth and well combined.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients while stirring gently to avoid lumps. Take care not to overmix, as this can lead to denser cakes.
- Add Hot Water: Pour in the hot water and gently mix until fully combined, resulting in a smooth, slightly thin batter which will bake into moist cakes.
- Fold in Berries and Chocolate Chips: Carefully fold the fresh raspberries and mini chocolate chips into the batter, distributing them evenly without crushing the berries.
- Portion Batter and Bake: Divide the batter evenly among the prepared mini pans. Bake for 18 to 22 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Cool and Decorate: Allow the cakes to cool slightly in the pans before gently removing them. Dust with powdered sugar or drizzle with chocolate ganache before serving for an elegant finish.
Notes
- Best enjoyed the same day for optimal freshness and berry flavor.
- Frozen raspberries can be used, but do not thaw them before folding into the batter to prevent excess moisture.
- For a layered mini cake, carefully slice each cake in half horizontally and spread with raspberry jam or whipped cream between the layers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 290
- Sugar: 20g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
