If you’re craving a delightful treat that perfectly balances rich chocolate with the bright, tangy zing of raspberries, you’re going to adore this Mini Chocolate & Raspberry Cake Recipe. These little cakes are bursting with deep cocoa flavor and swirls of fresh raspberry puree that keep each bite moist and irresistibly fresh. Perfect for serving at intimate gatherings or as a charming personal indulgence, these mini cakes combine the best of chocolatey comfort and fruity freshness in every single morsel.
Ingredients You’ll Need
The beauty of this Mini Chocolate & Raspberry Cake Recipe is how simple yet thoughtfully chosen the ingredients are. Each one plays a crucial role in creating the perfect texture, flavor, and balance of sweet and tart that makes these cakes so memorable.
- 1 cup all-purpose flour: Provides the foundation and structure to the mini cakes, keeping them tender but sturdy enough to hold the raspberry swirl.
- 1/2 cup unsweetened cocoa powder: Delivers a rich chocolate depth and a slightly bitter contrast to the sweet and tangy components.
- 1 tsp baking powder: Helps the cakes rise and become fluffy, ensuring a light, airy texture.
- 1/2 tsp baking soda: Adds leavening power and contributes to a tender crumb.
- 1/4 tsp salt: Enhances all the flavors and balances the sweetness perfectly.
- 1/2 cup granulated sugar: Gives sweetness without overpowering the other flavors.
- 1/2 cup light brown sugar: Adds moisture and a subtle caramel undertone to the cake.
- 1/2 cup unsalted butter, softened: Provides richness and helps achieve that melt-in-your-mouth texture.
- 2 large eggs: Bind the ingredients together while adding structure and moisture.
- 1 tsp vanilla extract: Enhances the chocolate flavor with a warm, aromatic note.
- 1/2 cup whole milk: Contributes to the batter’s smoothness and keeps the cakes tender.
- 1/4 cup sour cream: Adds tanginess and moisture, making each bite luxurious and soft.
- 1/2 cup raspberry puree (fresh or frozen): Infuses the batter with vibrant, natural raspberry flavor and a pretty pink swirl.
- 1/2 cup dark chocolate chips: Melt slightly during baking to create gooey pockets of chocolate delight.
- 1/4 cup fresh raspberries for topping: Adds a fresh, juicy burst and an elegant finishing touch.
How to Make Mini Chocolate & Raspberry Cake Recipe
Step 1: Preparing Your Oven and Pans
Begin by preheating your oven to 180°C (350°F) to ensure it’s at the perfect temperature as you get the batter ready. Grease and flour your mini cake pans so your cakes come out easily without sticking.
Step 2: Mixing the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This step helps lighten the cocoa powder and ensures that the leavening agents are evenly distributed throughout the batter.
Step 3: Creaming Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter with both granulated and light brown sugars until the mixture is fluffy and pale. This process incorporates air, which will give your mini cakes a lovely lightness.
Step 4: Adding Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to infuse the batter with its warm, inviting aroma.
Step 5: Combining Wet and Dry Ingredients
Alternate adding the dry ingredients and whole milk into the butter mixture, starting and ending with the dry ingredients. Mix until just combined—overmixing can make the cakes dense. Gently fold in the sour cream and raspberry puree, which keep the batter moist and add a wonderful fruity note throughout.
Step 6: Filling Pans and Adding Chocolate
Divide the batter evenly among your prepared mini cake pans. Sprinkle dark chocolate chips over the top of each cake, so they melt slightly and create delightful pockets of chocolate in every bite.
Step 7: Baking and Cooling
Bake in the oven for 20-25 minutes. The cakes are ready when a toothpick inserted in the center comes out clean. Allow them to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before decorating.
Step 8: Finishing Touches
Once cooled, top each mini cake with fresh raspberries and if you like, a drizzle of raspberry sauce for extra flair and flavor. These finishing touches make the cakes as beautiful as they are delicious.
How to Serve Mini Chocolate & Raspberry Cake Recipe
Garnishes
The fresh raspberries on top aren’t just pretty; they add a burst of freshness and a natural tartness that complements the rich chocolate perfectly. A light dusting of powdered sugar or a small mint leaf can make your presentation feel extra special.
Side Dishes
Pair your mini cakes with softly whipped cream, a scoop of vanilla ice cream, or even a dollop of mascarpone for a smooth, creamy contrast. A glass of raspberry-infused iced tea or a bold cup of coffee also makes a lovely companion.
Creative Ways to Present
Try serving these mini cakes stacked on a tiered cake stand for a party centerpiece that will wow your guests. Or place each on a small decorative plate with a drizzle of chocolate or raspberry sauce artistically swirled around the edges for a fine-dining feel.
Make Ahead and Storage
Storing Leftovers
These mini cakes keep beautifully covered at room temperature for up to two days. For longer storage, place them in an airtight container in the fridge where they will stay fresh for about 4-5 days without drying out.
Freezing
If you want to enjoy this Mini Chocolate & Raspberry Cake Recipe later, freeze the mini cakes individually wrapped in plastic wrap and then in a freezer-safe container. They’ll maintain their flavor and texture for up to 2 months.
Reheating
To bring back that just-baked warmth, gently warm the cakes in the microwave for 15-20 seconds or pop them in the oven at 160°C (325°F) for about 5-7 minutes. This will melt the chocolate chips deliciously and revive their moistness.
FAQs
Can I use frozen raspberries for the raspberry puree?
Absolutely! Frozen raspberries work just as well as fresh. Just thaw them before blending into a puree, and strain if you prefer a smoother consistency without seeds.
Is it possible to make this recipe dairy-free?
Yes, with a few swaps. Use plant-based butter and milk alternatives like almond or oat milk, and substitute sour cream with coconut cream or a dairy-free yogurt. The flavor might shift slightly, but it’s still delicious.
How do I know when the mini cakes are done baking?
Use a toothpick inserted in the center of the cakes. If it comes out clean or with just a few moist crumbs (not wet batter), your cakes are perfectly baked and ready to come out of the oven.
Can I double this recipe to make larger cakes?
You can, but baking times will need adjustment. For larger cakes, bake at the same temperature but increase baking time and keep testing with a toothpick. Also, consider using a larger pan to ensure even baking.
What if I don’t have raspberry puree on hand?
You can make your own by blending fresh or thawed frozen raspberries until smooth. If raspberries aren’t available, try substituting with fresh strawberry puree for a different but equally delightful flavor twist.
Final Thoughts
This Mini Chocolate & Raspberry Cake Recipe is a little jewel of a dessert that’s sure to become a favorite you reach for again and again. The way the rich chocolate dances with fresh raspberry flavor is pure magic, and the mini size makes it feel extra special. Give it a try—once you do, you’ll be sharing this recipe with everyone you know!
Print
Mini Chocolate & Raspberry Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 6 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mini Chocolate & Raspberry Cake recipe combines rich cocoa and fresh raspberry puree to create moist and flavorful individual cakes. Perfectly portioned for six servings, these delightful mini cakes are topped with dark chocolate chips and fresh raspberries, offering a balanced blend of sweet and tart flavors. This recipe is ideal for chocolate lovers seeking a slightly fruity twist in their dessert.
Ingredients
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 the Oven and Prepare Pans: Preheat your oven to 180°C (350°F). Grease and flour mini cake pans thoroughly to prevent sticking and ensure easy removal after baking.
- Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and cocoa for a consistent batter.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture turns light in color and fluffy in texture, indicating proper aeration for tender cakes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugars, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract for flavor enhancement.
- Mix Dry and Wet Ingredients: Gradually add the sifted dry ingredients alternately with the whole milk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter. Fold in the sour cream and raspberry puree to add moisture and subtle tartness.
- Fill the Pans and Add Chocolate Chips: Divide the batter evenly among the prepared mini cake pans. Sprinkle dark chocolate chips generously on top of each filled pan to add bursts of melted chocolate.
- Bake the Cakes: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean, indicating doneness.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes to set, then transfer them to a wire rack to cool completely to room temperature.
- Decorate and Serve: Once the mini cakes are fully cooled, top them with fresh raspberries and optionally drizzle with raspberry sauce for an extra tangy and visually appealing finish.
Notes
- Ensure not to overmix the batter to keep the cakes tender and light.
- Use fresh or thawed frozen raspberries for the puree to achieve the best natural flavor.
- Check the cakes a few minutes before the suggested baking time to avoid overbaking.
- Sour cream adds moisture and richness, but can be substituted with Greek yogurt if preferred.
- The mini cakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
