Picture this: a cozy evening, a little sweet craving hits, and you’re not in the mood for a whole big cake—but you do want something rich, decadent, and just a bit fancy. That’s where this Mini Chocolate & Raspberry Cake comes in. It’s the kind of dessert that feels like a little celebration all on its own.
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With its fudgy chocolate base and pops of tangy raspberry in every bite, this cake is indulgent without being over the top. It’s like that perfect balance between a gooey brownie and a soft, tender cake—basically, a dream come true. Whether you’re baking for a date night, a solo treat-yourself moment, or just because (no occasion needed), trust me, you’re going to fall for this one. It’s cute, it’s classy, and it tastes like love.
Why You’ll Love Mini Chocolate & Raspberry Cake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for everything from intimate dinners to casual celebrations. You can make it look elegant for a dinner party or just cozy it up with a cup of tea on a rainy afternoon.
Budget-Friendly: No need for anything fancy! Most of these ingredients are likely already hanging out in your pantry or fridge.
Quick and Easy: This mini cake comes together with simple steps—no advanced techniques here. Just mix, pour, bake, and yum.
Customizable: Want to swap raspberries for strawberries? Go for it! Prefer dark chocolate over milk? You’re the boss. This recipe is your canvas.
Crowd-Pleasing: It’s chocolate. It’s raspberries. It’s cake. Need I say more? Everyone loves a bite of this sweet little treat.
Ingredients in Mini Chocolate & Raspberry Cake
Here’s what makes this mini cake so special—every ingredient adds its own magic to the mix:
All-Purpose Flour: The base that holds everything together. You can even use a gluten-free blend if needed.
Unsweetened Cocoa Powder: For that deep, rich chocolate flavor that makes every bite irresistibly fudgy.
Baking Powder: Gives the cake just the right lift without making it too airy.
Salt: A pinch brings out the chocolatey goodness and balances the sweetness.
Sugar: Sweetens things up while keeping the texture soft and tender.
Egg: Helps bind the ingredients and gives structure to the cake.
Milk: Adds moisture and softness—any milk will do, dairy or non-dairy.
Melted Butter: Brings richness and depth. You can substitute with coconut oil for a slightly nutty flavor.
Vanilla Extract: Rounds out the flavor and enhances the chocolate notes.
Fresh Raspberries: Bursts of tartness that balance the rich chocolate—plus they look beautiful, too.
Chocolate Chips: For melty chocolate pockets that surprise you with every bite.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly and comes out with that perfect tender crumb.
Combine Ingredients: In a medium bowl, whisk together the dry ingredients—flour, cocoa powder, baking powder, and salt. In a separate bowl, mix sugar, egg, milk, melted butter, and vanilla extract until smooth and well combined.
Prepare Your Cooking Vessel: Lightly grease a mini cake pan or ramekin. You can also line it with parchment paper if you prefer easy removal.
Assemble the Dish: Slowly add the dry mixture to the wet mixture, stirring until just combined. Gently fold in the raspberries and chocolate chips.
Cook to Perfection: Pour the batter into your prepared baking vessel. Bake for 18–22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Finishing Touches: Let the cake cool for about 10 minutes. You can dust it with powdered sugar or top it with whipped cream or more raspberries if you’re feeling extra.
Serve and Enjoy: Serve warm or at room temperature. Perfect with a scoop of vanilla ice cream or a drizzle of melted chocolate.
Nutrition Facts
Servings: 2
Calories per serving: 310
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve Mini Chocolate & Raspberry Cake
This cake is lovely on its own, but if you want to elevate it even further, here are a few ideas:
Fresh Berries: Add a handful of extra raspberries or strawberries on the side for freshness and color.
Vanilla Ice Cream: The hot-and-cold contrast is a classic combo you’ll never get tired of.
Whipped Cream: Light, fluffy, and the perfect finishing touch—bonus points if you add a dash of vanilla.
Chocolate Drizzle: Because you can never have too much chocolate, right?
Mint Leaves or Edible Flowers: A simple way to dress it up for special occasions.
Additional Tips
Prep Ahead: Mix the dry ingredients in advance and store them in a sealed jar—like your own cake mix for when cravings strike.
Spice It Up: A pinch of cinnamon or espresso powder adds extra depth to the chocolate flavor.
Dietary Adjustments: Use almond milk and dairy-free chocolate for a lactose-free version.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5.
Double the Batch: Want more than one mini cake? Just double the ingredients and use a muffin tin or two ramekins.
FAQ Section
Q1: Can I use frozen raspberries instead of fresh?
A1: Yes! Just make sure to thaw and pat them dry before folding into the batter to prevent excess moisture.
Q2: Can I make this cake gluten-free?
A2: Definitely. Just use a 1:1 gluten-free baking flour and make sure the rest of your ingredients are certified gluten-free.
Q3: How should I store leftovers?
A3: Keep them in an airtight container in the fridge for up to 5 days. Warm it up slightly before serving for the best texture.
Q4: Can I freeze this cake?
A4: Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temp or warm gently in the oven.
Q5: What if I don’t have chocolate chips?
A5: You can chop up a chocolate bar or skip them entirely. The cake will still be deliciously chocolatey.
Q6: Can I use a different berry?
A6: Absolutely. Strawberries, blueberries, or even cherries would be lovely alternatives.
Q7: Can I bake this in a muffin tin?
A7: Yes—just reduce the baking time slightly and check for doneness at around 15 minutes.
Q8: Can I add nuts?
A8: Go for it! Chopped walnuts or almonds would add a great crunch.
Q9: Can I make it vegan?
A9: Swap the egg for a flax egg, use plant-based milk, and go for vegan chocolate chips.
Q10: What’s the best way to reheat it?
A10: Pop it in the microwave for 10–15 seconds or warm it in the oven at 300°F for about 5 minutes.
Conclusion
There you have it—your new go-to dessert when you want something special without the fuss. This Mini Chocolate & Raspberry Cake is proof that big flavor can come in a small (and adorable) package. Whether you’re making it for someone you love or simply treating yourself, this little cake delivers comfort, richness, and a hint of elegance every time. Happy baking, and don’t forget to sneak a warm bite straight from the pan—chef’s treat!
Print
Mini Chocolate & Raspberry Cake
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 1 mini cake (4-inch tin) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Chocolate & Raspberry Cakes are rich, moist, and indulgent. Made with dark chocolate, cocoa powder, and brown sugar, they’re perfect for a quick dessert that satisfies chocolate cravings. #MiniCakes #ChocolateDesserts #EasyBaking #ChocolateLovers #RaspberryDesserts #BakingFromScratch #HomemadeCake
Ingredients
- 45g unsalted butter, melted
- 45g dark chocolate, melted
- 75g plain flour
- 20g chocolate powder
- 83g brown sugar
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 egg
- 25ml vegetable oil
- 40ml whole milk
Instructions
- Preheat your oven to 175°C and line your 4-inch cake tin with parchment paper to prevent sticking.
- Melt the butter and dark chocolate together in the microwave (20-second bursts) or over a double boiler until smooth. Set aside to cool slightly.
- In a bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, and bicarbonate of soda until well combined.
- Make a well in the center and add the egg, vegetable oil, and milk. Stir gently until mostly combined.
- Pour in the melted butter and chocolate mixture and mix until smooth. Be careful not to overmix.
- Pour the batter into your lined cake tin and smooth the top.
- Bake for 20 minutes or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let it cool for 5-10 minutes before serving. Enjoy warm with ice cream, whipped cream, or just as it is!
Notes
- This cake is delicious served with fresh raspberries or a scoop of vanilla ice cream.
- For a richer flavor, you can add a few tablespoons of raspberry jam between layers of the cake.
- Ensure the cake has cooled slightly before serving to avoid it falling apart.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
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