Description
Delight in these Mini Chocolate & Raspberry Cakes, a perfect blend of rich cocoa flavor and tangy raspberry puree. Soft, moist, and topped with luscious dark chocolate chips and fresh raspberries, these bite-sized cakes make an ideal treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/2 cup raspberry puree (fresh or frozen)
Toppings
- 1/2 cup dark chocolate chips
- 1/4 cup fresh raspberries for topping
Instructions
- Preheat and Prepare Pans: Preheat your oven to 180°C (350°F) and grease and flour mini cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set the mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which helps incorporate air for fluffier cakes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each. Then stir in the vanilla extract for flavor depth.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter. Gently fold in the sour cream and raspberry puree for moisture and tang.
- Fill Pans and Add Chocolate Chips: Divide the batter evenly among the prepared mini cake pans. Sprinkle dark chocolate chips on top of each batter-filled pan for melty chocolate goodness.
- Bake the Cakes: Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean, signaling they are perfectly baked.
- Cool: Allow the cakes to cool in the pans for 10 minutes to set, then transfer them onto a wire rack to cool completely, preventing sogginess.
- Garnish and Serve: Once fully cooled, top each mini cake with fresh raspberries and optionally drizzle with raspberry sauce for an extra burst of flavor and an attractive finish.
Notes
- Use fresh or frozen raspberries for the puree depending on season availability.
- Ensure butter is softened at room temperature for easy creaming.
- Do not overmix the batter to keep the cakes tender.
- Check cakes early at 20 minutes to avoid overbaking.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
