Description
This Mini Chocolate & Raspberry Cake recipe combines rich cocoa flavor with the tart freshness of raspberries, creating a moist, delightful treat perfect for any occasion. Made in mini cake pans, these individual cakes are topped with dark chocolate chips and fresh raspberries for an elegant finish.
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)
Topping
- 1/2 cup dark chocolate chips
- 1/4 cup fresh raspberries for topping
Instructions
- Preheat and Prepare Pans: Preheat your oven to 180°C (350°F) and grease and flour mini cake pans to prevent the cakes from sticking.
- Mix 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 a smooth 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 is light and fluffy, which helps incorporate air and creates a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for added flavor.
- Combine Wet and Dry Mixtures: Alternate adding the dry ingredients and whole milk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined, then fold in the sour cream and raspberry puree. This keeps the batter moist and adds a subtle tartness.
- Fill Pans and Add Toppings: Divide the batter evenly into the prepared mini cake pans. Sprinkle dark chocolate chips on top of each cake for a melty, chocolaty burst.
- Bake the Cakes: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean, indicating the cakes are fully cooked.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes to firm up, then transfer to a wire rack to cool completely to room temperature.
- Decorate and Serve: Once cooled, top each mini cake with fresh raspberries and optionally drizzle with raspberry sauce for extra flavor and presentation.
Notes
- Use fresh or frozen raspberries for the puree; if frozen, thaw before pureeing.
- Ensure butter is softened to room temperature for easy mixing.
- Do not overmix the batter to avoid dense cakes.
- Check cakes early near the 20-minute mark to prevent overbaking.
- Substitute milk with a non-dairy alternative to make the recipe dairy-free.
- For extra raspberry flavor, add a raspberry sauce drizzle on serving.
