Description
Delightfully rich and moist, these Mini Chocolate Raspberry Cakes combine the deep flavor of cocoa with the tart burst of fresh raspberries, perfect for individual servings that are ideal for celebrations or a sweet treat any day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Add-ins
- ½ cup fresh raspberries (plus extra for garnish)
- ½ cup mini chocolate chips (optional)
Toppings (Optional)
- Powdered sugar or chocolate ganache for topping
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C) and lightly grease a mini cake pan or muffin tin to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture into the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix each addition until just combined to avoid overmixing.
- Fold in Raspberries and Chocolate Chips: Gently fold in the fresh raspberries and mini chocolate chips if using, taking care not to crush the raspberries.
- Fill Cake Pans: Spoon the batter evenly into the prepared mini cake pan cavities, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 16 to 20 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Cool: Let the mini cakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Add Toppings and Garnish: Before serving, dust the cakes with powdered sugar or drizzle with chocolate ganache if desired. Top each mini cake with a fresh raspberry for an elegant finish.
Notes
- Frozen raspberries can be used as a substitute; do not thaw them before folding into the batter to avoid excess moisture.
- These mini cakes can be baked in advance and frozen ungarnished for up to one month. Thaw before serving and add toppings fresh.
