Description
Delightful chocolate raspberry mini cakes that are visually stunning and incredibly moist, perfect for special occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup hot coffee or hot water
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 2–3 tbsp heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- Fresh raspberries
- Chocolate shavings
- Edible flowers (optional)
Instructions
- Preheat your oven to 350°F. Grease and line six 4-inch mini cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla until smooth.
- Add the dry ingredients into the wet mixture and stir until combined.
- Gradually mix in the hot coffee until the batter is thin.
- Divide the batter evenly into the pans and bake for 18–22 minutes.
- Let the cakes cool completely.
- Beat the butter until creamy for the frosting, then gradually add powdered sugar and cocoa powder.
- Mix in vanilla and heavy cream until fluffy and smooth.
- Heat heavy cream until warm and then pour it over the chocolate chips for the ganache.
- Pipe chocolate frosting onto each cooled cake.
- Spoon ganache over the tops, allowing it to drip down the sides.
- Decorate with fresh raspberries, chocolate shavings, and optional edible flowers.
- Chill for about 20 minutes before serving.
Notes
Ensure your ingredients are at room temperature for best mixing results and use high-quality cocoa powder for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: chocolate cake, raspberry dessert, mini cakes, dessert recipes, chocolate raspberry, baking