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Chocolate Raspberry Mini Cakes

Rich and decadent chocolate cakes with fresh raspberry topping.
Servings 24 Mini-Cakes
Prep Time 10 mins
Cook Time 13 mins
Cooling Time 1 hr
Total Time 1 hr 23 mins


  • Stand Mixer with Whisk Attachment
  • Mini Bundt Cake Pan
  • Mesh Strainer
  • Piping Bag
  • Mixing Bowls


For the Cake

  • ½ Cup Dutch Process Cocoa Powder
  • Cups Sugar
  • 1 Tsp Salt
  • Cups Flour Plus extra for coating the pan.
  • 1 Tsp Baking Soda
  • 2 Tsp Vanilla Extract
  • ½ Cup Vegetable Oil
  • Cups Boiling Water For brewing coffee.
  • 1 Tsp Instant Espresso Optional; strong coffee works instead of water and espresso.
  • 2 Eggs Warmed to room temp and whisked lightly.

For the Toppings

  • 1 Pint Fresh Raspberries
  • 1 Tsp Powdered Sugar For dusting
  • 2 Cups Heavy Cream
  • 1 Tbsp Powdered Sugar
  • 1 Tsp Vanilla Extract


Make the Cake Batter

  • Preheat oven to 350°F.
  • Grease your cake pan lightly with butter, then sprinkle with flour to coat. Flip over to knock out loose excess (preferably over the sink or trash.)
  • In a mixing bowl, sift together the cocoa powder, sugar, salt, flour, and baking soda.
  • In a separate bowl, mix the vanilla and oil.
  • Mix the espresso powder into the boiling water until brewed as coffee. Then, add the coffee to the oil bowl.
  • Gradually add the coffee/oil to the dry ingredients, mixing until well combined.
  • Lightly whisk the eggs to mix them up, then stir them into the cake batter. The batter will be very thin, that's fine.
  • Divide your batter into your cake molds. I found using a makeshift piping bag to be easiest, but you can also just use a spoon.
  • Bake for 12-13 minutes, or until a toothpick or tester comes out clean. Remove from oven and let cool completely.

Make the Toppings

  • For the raspberry topping, mash half of the raspberries up with a fork, then mix with the remaining whole raspberries.
  • For the whipped cream, add the heavy cream, sugar, and vanilla to your mixer's bowl. Whisk on med-high until fluffed and forming peaks.


  • Once the cakes are cool, remove them from the cake pans carefully.
  • Using a strainer, sift powdered sugar to coat the top of the cakes.
  • Spoon raspberry into the center of each cake, top with fresh berries, and spoon or pipe on whipped cream.
  • Enjoy!
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Coffee, Raspberry, Whipped Cream