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
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 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.
