Mini Chocolate Raspberry Cakes
Indulge in mini chocolate raspberry cakes that blend rich chocolate with fresh raspberries for a delightful treat perfect for any occasion.
Servings 12 pieces
Calories 250kcal
Ingredients
Cake Ingredients
- 1 cup all-purpose flour Unbleached preferred
- 1/2 cup sugar Granulated works best
- 1 tsp baking powder Essential for rise
- 1/2 tsp baking soda Essential for rise
- 1 pinch salt Enhances chocolate flavor
- 1/2 cup buttermilk Or milk + 1 tsp lemon juice
- 1 large egg Room temperature mixes best
- 1/4 cup unsalted butter, melted Adds richness
- 1 tsp vanilla extract Pure vanilla recommended
- 150 g dark chocolate, chopped Quality chocolate is key
- 100 ml heavy cream For ganache
- 1 tbsp butter For ganache shine
- 1/2 cup crushed chocolate cookies Adds crunch
- 2 tbsp cocoa nibs Optional for decoration
- Fresh raspberries Choose plump, ripe berries
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and grease your mini cake molds, muffin tin, or doughnut pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and a pinch of salt.
- In a separate bowl, whisk the buttermilk, egg, cooled melted butter, and vanilla together.
- Gently fold the wet ingredients into the dry ingredients until mostly smooth (lumps are okay!).
Baking
- Pour or spoon batter evenly into your molds, filling about 2/3 full.
- Bake for 15–18 minutes until golden and springy. A toothpick should come out mostly clean.
- Allow the cakes to cool completely on a wire rack.
Ganache Preparation
- Heat the cream until steaming, then pour it over the chopped chocolate.
- Let it sit for 2 minutes before stirring until glossy. Add butter for shine.
Decoration
- Pour ganache generously over each cooled cake, allowing it to cascade down the sides.
- While ganache is soft, sprinkle crushed cookies and cocoa nibs on top.
- Top each mini cake with a fresh raspberry and admire the result!
Notes
Serve slightly chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 2 days. Bring out cakes 20–30 minutes before serving if chilled.
