Description
These Mini Chocolate & Raspberry Cakes offer a delightful blend of rich cocoa and fresh raspberry flavors, perfect for individual servings. Moist and tender with a luscious raspberry puree folded into the batter and topped with dark chocolate chips and fresh raspberries, these mini cakes are an elegant 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
- 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)
Sugars
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
Toppings
- 1/2 cup dark chocolate chips
- 1/4 cup fresh raspberries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 180°C (350°F). Grease and flour your mini cake pans to ensure the cakes do not stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a large mixing bowl, beat the softened unsalted butter along with the granulated sugar and light brown sugar until the mixture is light and fluffy, which usually takes a few minutes with an electric mixer.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to fully combine. Stir in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture alternately with the whole milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid over-mixing. Then fold in the sour cream and raspberry puree to create a moist batter.
- Fill Pans and Add Chocolate Chips: Divide the cake batter evenly into the prepared mini cake pans. Sprinkle dark chocolate chips on top of each cake for bursts of rich chocolate in every bite.
- Bake the Cakes: Place the pans in the preheated oven and bake for 20 to 25 minutes. Use a toothpick inserted into the center of the cakes to test doneness; it should come out clean when the cakes are ready.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes after baking to set. Then, carefully transfer them to a wire rack to cool completely before decorating or serving.
- Decorate and Serve: Once the mini cakes have cooled, top each with fresh raspberries and, if desired, drizzle with additional raspberry sauce for extra flavor and a beautiful presentation.
Notes
- Ensure all ingredients are at room temperature for the best mixing results and cake texture.
- You can substitute sour cream with Greek yogurt for a healthier option without compromising moisture.
- Fresh or frozen raspberries can be used for the puree; if frozen, thaw and strain to remove excess liquid.
- For a gluten-free version, use a gluten-free all-purpose flour blend instead of regular flour.
- The cakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- To enhance the raspberry flavor, consider adding a teaspoon of lemon zest to the batter.
