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
Units
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- 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