Mini Chocolate & Raspberry Cake Recipe

If you love the combination of rich chocolate and bright, tangy raspberries, this Mini Chocolate & Raspberry Cake Recipe is absolutely a must-try. These little cakes pack an incredible punch of flavor with every bite, softly crumbed yet delightfully moist thanks to a clever blend of sour cream and fresh raspberry puree. Perfect for an intimate gathering or a special treat that feels both luxurious and homey, these mini cakes are sure to win hearts and tummies alike.

Ingredients You’ll Need

Don’t be intimidated by the list; each ingredient in this recipe is simple yet plays a vital role in building a perfectly balanced mini cake. From the all-purpose flour giving structure to the fresh raspberries providing that fresh pop of flavor, everything works together to create a truly special dessert.

• 1 cup all-purpose flour: The base of our cakes providing the perfect texture and crumb.
• 1/2 cup unsweetened cocoa powder: Adds rich, deep chocolate flavor without overpowering the berries.
• 1 tsp baking powder: Helps the cakes rise beautifully and stay light.
• 1/2 tsp baking soda: Works with the sour cream for tenderizing and leavening.
• 1/4 tsp salt: Enhances all the other flavors subtly but importantly.
• 1/2 cup granulated sugar: Provides sweetness and a clean vanilla-friendly balance.
• 1/2 cup light brown sugar: Adds moisture and a gentle caramel note that enriches the cake.
• 1/2 cup unsalted butter, softened: Ensures a tender, melt-in-your-mouth texture.
• 2 large eggs: Bind everything together and add richness.
• 1 tsp vanilla extract: Enhances the chocolate and raspberry flavors.
• 1/2 cup whole milk: Keeps the batter smooth and moist.
• 1/4 cup sour cream: Adds extra moisture and tang that complements the raspberries perfectly.
• 1/2 cup raspberry puree (fresh or frozen): Infuses the cake with natural fruity brightness and color.
• 1/2 cup dark chocolate chips: For bursts of melty chocolate in every bite.
• 1/4 cup fresh raspberries for topping: The final fresh flourish for visual appeal and flavor.

How to Make Mini Chocolate & Raspberry Cake Recipe

Step 1: Preheat and Prepare Pans

Start by preheating your oven to 180°C (350°F). This ensures your cakes bake evenly from the moment they go in. While waiting, grease your mini cake pans thoroughly and dust with a light coating of flour. This simple prep makes it easier to remove the cakes later without any cracks or sticking.

Step 2: Combine Dry Ingredients

In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting helps remove lumps and aerates the mix, which will lead to softer cakes with a finer crumb.

Step 3: Cream Butter and Sugars

In a larger mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and pale in color. This process incorporates air, giving the cakes their lovely lift and tender texture.

Step 4: Add Eggs and Vanilla

Incorporate the eggs one at a time, beating well after each addition to ensure everything emulsifies beautifully. Then, stir in the vanilla extract to bring out all the chocolate and berry notes.

Step 5: Alternate Dry Ingredients and Milk

Start folding in the sifted dry ingredients alternately with the whole milk, beginning and ending with the dry mix. This careful mixing prevents overworking the batter, keeping your mini cakes tender rather than dense.

Step 6: Fold in Sour Cream and Raspberry Puree

Gently fold in the sour cream and the vibrant raspberry puree to the batter. This step adds incredible moisture and a tangy hit that works beautifully with the chocolate.

Step 7: Fill Pans and Add Chocolate Chips

Evenly divide the batter into the prepared mini cake pans, filling them about two-thirds full to give them room to puff up. Sprinkle dark chocolate chips evenly on top, promising little gooey pockets of chocolate in every bite.

Step 8: Bake

Bake your mini cakes for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. The scent wafting from your oven at this stage is irresistible!

Step 9: Cool and Decorate

Allow the mini cakes to cool in their pans for about 10 minutes so they set gently. Then transfer them to a wire rack to cool completely. Once cooled, crown your cakes with fresh raspberries and, if you like, a drizzle of raspberry sauce to add a luscious finish.

How to Serve Mini Chocolate & Raspberry Cake Recipe

Garnishes

Fresh raspberries are a natural and vibrant garnish that adds a fresh burst of flavor and color. You can also add a dusting of powdered sugar or a drizzle of melted chocolate for extra flair and indulgence.

Side Dishes

This recipe shines on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream when you want a more decadent treat. A small cup of freshly brewed coffee or raspberry-infused tea complements the flavors superbly.

Creative Ways to Present

Try serving these mini cakes on pretty plates with edible flowers or mint leaves for a café-style presentation. Alternatively, place a few on a tiered dessert stand at your next gathering for an elegant touch that guests will adore.

Make Ahead and Storage

Storing Leftovers

Leftover mini cakes should be stored in an airtight container at room temperature if you plan to eat them within 2 days. This keeps them moist and fresh without drying out.

Freezing

To keep them longer, wrap each mini cake individually in plastic wrap and place in a freezer-safe bag. Frozen, they can last up to 2 months. Thaw at room temperature before serving for your convenience.

Reheating

If you want to enjoy these cakes warm, gently reheat them in a microwave for 15 to 20 seconds. This brings back the soft texture and helps the chocolate chips melt again for that freshly-baked feeling.

FAQs

Can I use frozen raspberries for the puree?

Absolutely! Frozen raspberries work perfectly and are often more convenient. Just thaw and strain them to remove excess liquid for the puree.

What if I don’t have mini cake pans?

If you don’t have mini cake pans, regular cupcake tins work well too. Adjust the baking time slightly by checking with a toothpick after 18 minutes.

Can I substitute sour cream?

You can use Greek yogurt as a substitute for sour cream. It will also add moisture and tenderize the cake similarly.

Is it possible to make this recipe dairy-free?

Yes, use a dairy-free butter alternative and substitute the milk with almond or oat milk. The raspberry puree will keep the cakes moist and delicious.

What is the best way to make the raspberry puree?

Simply blend fresh or thawed raspberries until smooth, then strain through a fine sieve to remove seeds for a silky puree that incorporates easily into the batter.

Final Thoughts

This Mini Chocolate & Raspberry Cake Recipe is a delightful celebration of two classic flavors that never fail to impress. Whether you’re making them for a cozy evening or a special occasion, these mini treats bring warmth, joy, and a touch of elegance to your table. I can’t wait for you to try this recipe and fall in love with these scrumptious, bite-sized cakes just like I have!

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