Description
Delight in these Mini Chocolate & Raspberry Cakes, a perfect blend of rich cocoa and fresh raspberry puree creating moist, flavorful individual cakes. Topped with luscious dark chocolate chips and fresh raspberries, these bite-sized treats bring elegance and decadence to any occasion.
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 granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 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: Preheat your oven to 180°C (350°F) and prepare your mini cake pans by greasing and flouring them thoroughly to prevent sticking.
- 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 to ensure even incorporation later.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light in color and fluffy in texture, which will contribute to the cake’s tenderness.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract to infuse flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and whole milk to the wet batter, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake. Fold in the sour cream and raspberry puree carefully for moisture and fruity flavor.
- Fill Pans and Add Chocolate Chips: Divide the cake batter evenly among the greased mini cake pans. Sprinkle the tops with dark chocolate chips to add bursts of rich chocolate in every bite.
- Bake 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 Cakes: Let the cakes cool in their pans for 10 minutes, then gently transfer them to a wire rack to cool completely, preventing sogginess and allowing them to set properly.
- Garnish and Serve: Once cooled, top each mini cake with fresh raspberries. Optionally, drizzle with raspberry sauce for added sweetness and visual appeal before serving.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing.
- You can use frozen raspberries for the puree; just thaw and strain to remove seeds if preferred.
- For a dairy-free version, substitute butter with a plant-based alternative and use coconut or almond milk instead of whole milk.
- Mini cake pans can be replaced with standard muffin tins for a different shape.
- Store cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
