Mini Chocolate Raspberry Cake
If you have a sweet tooth that guides your culinary adventures, then this Mini Chocolate Raspberry Cake is about to become a new favorite in your dessert repertoire. Imagine velvety layers of rich chocolate, punctuated with tart raspberry jam, creating an irresistible harmony of flavors that evoke comfort and joy. Every bite delivers a deliciously moist texture, making it swift to prepare and even quicker to disappear. Perfect for kids’ parties or impromptu celebrations, this cake provides a nostalgic nod to simpler times, allowing you to relish in the bliss of baking and indulging.
What Are You Craving Right Now?
Are you daydreaming about decadent desserts that effortlessly sweep you away from your daily grind? Picture this: a cake that combines the lush sweetness of chocolate with the vibrancy of fresh raspberries, perfect for surprising your loved ones or treating yourself. Can you resist the allure of wiping the frosting from your fingers as you savor the flavors of childhood memories in each scrumptious layer?
Why You’ll Love This Recipe
Fast and Easy Preparation: With minimal ingredients, you can whip this up in no time, even on a busy weeknight.
A Crowd-Pleaser: Its charming mini size and delightful flavors make it an instant hit at any gathering.
Nostalgic Flavors: The combination of chocolate and raspberry offers familiar tastes that evoke warmth and happiness.
Kid-Friendly: This playful cake is perfect for young bakers eager to lend a hand in the kitchen.
Indulgent yet Scalable: Perfect for sharing, but equally enjoyable when you want to keep it all to yourself.
Ingredients
To bring this Mini Chocolate Raspberry Cake to life, you will need:
- Cooking spray
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 cup brewed coffee
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 1/2 cup dark chocolate chips
- 4 Tbsp. butter, softened
- 2 oz. cream cheese, softened
- 2 cups powdered sugar
- 3 Tbsp. raspberry jam
- Red food coloring
This assortment of ingredients is sure to conjure cherished memories of baking, as well as delightful aromas wafting through your kitchen, promising a treat that’s both visually stunning and supremely satisfying.
Timing
The beauty of the Mini Chocolate Raspberry Cake is in its balance of speed and indulgence. You can prepare this delightful dessert in just about an hour. With the cake baking for 20 to 25 minutes and a few more minutes to whip up the frosting, you’ll find that treating yourself or loved ones doesn’t have to take all afternoon. Ideal for spontaneous cravings or a last-minute treat!
Step-by-Step
Preheat your oven to 350 degrees Fahrenheit. Line a 9-inch cake pan with parchment paper and lightly grease with cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt until well combined.
In another medium bowl or a large glass measuring cup, whisk together the brewed coffee and both types of sugar until dissolved.
Add the vegetable oil and sour cream to the mixture and whisk until completely combined.
Pour the wet ingredients into the dry ingredients and whisk until just incorporated. Gently fold in the dark chocolate chips for a delicious pop of chocolatey goodness.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
To make the frosting, in a medium bowl, use a hand mixer to beat together the softened butter and cream cheese until smooth and creamy.
Gradually add in the powdered sugar, beating until the mixture is free of lumps.
Stir in the raspberry jam until fully combined. If the frosting is too soft, add more powdered sugar to achieve a frosting that holds its shape.
If desired, separate half of the frosting into another bowl and tint it with red food coloring to create a deeper shade of pink.
Transfer the frosting to piping bags fitted with your desired tips; a large round tip works best for bottom layers, while more decorative tips can enhance the final touches on top.
Invert the cooled cake onto a cutting board. Use a 3.5-inch round cookie cutter to cut out three circles from the cake.
To assemble, place one layer on a small plate or serving platter. Pipe a generous amount of frosting on top of the first layer, then stack a second layer on top and repeat the process.
Finish with a third layer, decorating the top to your heart’s desire with the remaining frosting.
Every step of the process feels like a reward in itself, leading to the moment when you lift that first slice and watch the layers beautifully meld together.
Nutritional Information
Each slice of this Mini Chocolate Raspberry Cake is a taste of heaven on a plate, delivering around 300 calories, making it a delightful indulgence. Remember, dessert is meant to be enjoyed, so don’t shy away from savoring this sweet experience!
Healthier Alternatives
Want to make it a bit more nutritious? You can opt for low-sugar substitutes in the frosting, like a blend of coconut sugar and almond milk to keep the sweetness but lighten the footprint. For a dairy-free version, cream cheese can easily be swapped out for a plant-based alternative, allowing everyone to indulge without worry.
Serving Suggestions
This Mini Chocolate Raspberry Cake pairs exquisitely with a scoop of vanilla ice cream, making it perfect for summer gatherings or festive holidays. Imagine the blend of warm cake and cold ice cream melting together for an unforgettable dessert experience.
Common Mistakes
When baking, mistakes can happen! Overbaking is one pitfall that can lead to a dry cake. Keep an eye on your timer, and remember that the cake will continue cooking slightly even after being pulled from the oven. Texture issues might arise from overmixing the batter, so mix just until wet ingredients are incorporated. Finally, to minimize messes, be sure to have your ingredients measured out before you begin mixing!
Storing Tips
If you find yourself with leftovers (though that’s a big if!), store your Mini Chocolate Raspberry Cake in an airtight container at room temperature for up to three days. For longer storage, slice it into individual portions and freeze them. To reheat, simply pop a slice into the microwave for a few seconds—a warm, gooey treat just waiting to be devoured!
Bake It Right Away!
Tempted to bake this Mini Chocolate Raspberry Cake? You should be! With its easily attainable ingredients and straightforward preparation, there’s simply no reason to wait. The moment the warm, chocolatey aroma fills your kitchen, you’ll start to feel that anticipation—it’s an experience you won’t want to miss!
FAQs
Can I substitute the coffee in the cake?
- Yes! You can use hot water or milk if you prefer not to use coffee.
Is it possible to make this cake gluten-free?
- Absolutely! Just swap all-purpose flour for a gluten-free blend.
How long will the cake stay fresh?
- The cake can be stored at room temperature for three days or refrigerated for up to a week.
Can I use fresh raspberries instead of raspberry jam?
- Fresh raspberries can be used for decoration, but jam will provide the rich flavor and moisture needed in the frosting.
Is this recipe suitable for baking in advance?
- Yes! You can bake the cake a day ahead. Just keep it wrapped or covered until you’re ready to frost and serve.
Indulge in the delightful world of desserts, and treat yourself to the mini chocolate raspberry cake that will win hearts and stomachs alike! Enjoy baking!
Print
Mini Chocolate Raspberry Cake
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A charming mini cake featuring rich chocolate and tart raspberry jam, perfect for parties and celebrations.
Ingredients
- Cooking spray
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup brewed coffee
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 1/2 cup dark chocolate chips
- 4 Tbsp butter, softened
- 2 oz cream cheese, softened
- 2 cups powdered sugar
- 3 Tbsp raspberry jam
- Red food coloring
Instructions
- Preheat your oven to 350°F. Line a 9-inch cake pan with parchment paper and lightly grease with cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt.
- In another bowl, whisk together the brewed coffee and both types of sugar until dissolved.
- Add the vegetable oil and sour cream to the mixture, then whisk until combined.
- Pour wet ingredients into the dry ingredients, whisk until just incorporated, and gently fold in dark chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- To make the frosting, beat together softened butter and cream cheese until smooth. Gradually add powdered sugar, mixing until free of lumps, then stir in raspberry jam.
- Optionally, tint half of the frosting with red food coloring.
- Invert the cooled cake onto a cutting board and cut out three circles using a 3.5-inch round cookie cutter.
- Layer the cake with frosting between each circle and decorate the top as desired.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
