Chocolate Raspberry Mini Cakes
Rich and decadent chocolate cakes with fresh raspberry topping.
Equipment
- Stand Mixer with Whisk Attachment
- Mini Bundt Cake Pan
- Mesh Strainer
- Piping Bag
- Mixing Bowls
Ingredients
For the Cake
- ½ Cup Dutch Process Cocoa Powder
- 1½ Cups Sugar
- 1 Tsp Salt
- 1¾ Cups Flour Plus extra for coating the pan.
- 1 Tsp Baking Soda
- 2 Tsp Vanilla Extract
- ½ Cup Vegetable Oil
- 1½ 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
Instructions
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.
Assemble
- 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!