Are you looking for a dessert that is easy to make, tastes great, and will fill you up? Mini chocolate raspberry cakes may be the answer. These cakes are made with just six ingredients and take less than 30 minutes to make. They are incredibly delicious, too – perfect for a dessert or breakfast.
Mini chocolate raspberry cakes are a popular choice for dessert or breakfast as well. Raspberry jam is a common ingredient in these cakes making it a perfect treat to start your day. Raspberry jam is loaded with sugar and calories, so replacing it with sugar-free jam can help you cut down on calories and sugar. Additionally, using miniature chocolate chips makes this recipe even more delicious. These chips are smaller than traditional chips, so they are more dense and flavorful. Finally, mini chocolate raspberry cakes are easy to make – perfect for busy weeknights. Whether you’re looking for a quick snack or an elegant dessert, these little cakes will not disappoint.
Ingredients:
For the chocolate cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
For the raspberry filling:
- 1/2 cup seedless raspberry preserves
For the chocolate ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
For the decoration:
- Fresh raspberries
Instructions:
- Preheat the oven to 350F. Grease a mini cake pan with cooking spray or butter.
- In a medium bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the buttermilk.
- Pour the batter into the prepared pan, filling each well about 2/3 full.
- Bake the cakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- To assemble the cakes, place one cake layer on a cake stand or serving plate. Spread a layer of raspberry preserves over the top of the cake. Place the second cake layer on top of the preserves.
- To make the chocolate ganache, place the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan until it comes to a simmer. Pour the hot cream over the chocolate chips and stir until the chocolate is completely melted and the ganache is smooth.
- Pour the chocolate ganache over the top of the cakes, making sure to spread it evenly over the top and sides.
- Garnish the cake with fresh raspberries, if desired.
- Serve and enjoy!
Tips:
- You can use any type of raspberry preserves, whether it’s seedless or not, or homemade or store-bought.
- You can also make the mini chocolate raspberry cakes in advance and store them in the refrigerator, just make sure to take them out a few minutes before serving to let them come to room temperature.
- You can also experiment with different types of chocolate for the ganache and cake, such as dark chocolate or milk chocolate.
Mini chocolate raspberry cakes are a delicious and elegant dessert that is perfect for any occasion. These cakes are made with rich chocolate cake layers, tangy raspberry preserves, and a chocolate ganache. They are not only delicious but also visually stunning. These mini cakes are great for a special occasion, like a birthday or anniversary, or for a romantic dinner for two. So give this recipe a try and let us know your thoughts on more recipes in the comment section.
