If you’re ready to indulge in something irresistibly rich yet delightfully charming, these Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe are exactly what you need. Each bite offers the perfect balance of moist, chocolate-infused cake topped with a luscious cocoa frosting, finished beautifully with fresh raspberries that add a burst of tartness and a hint of rosemary for that unexpected aromatic touch. This recipe is a guaranteed crowd-pleaser and a joy to bake whenever you crave a sweet, elegant treat.
Ingredients You’ll Need
To create these stunning Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe, you’ll want to gather some simple yet powerful ingredients. Each one plays a vital role in bringing out the depth of chocolate flavor, the perfect texture, and the gorgeous balance that makes this dessert so memorable.
- 1 cup plain flour / all-purpose flour: The foundation that gives the cakes their structure and tenderness.
- 1/3 cup cocoa (unsweetened, sifted): Adds that heavenly rich chocolate flavor without sweetness.
- 3/4 tsp baking powder: Helps the cakes rise to that perfect fluffy consistency.
- 3/4 tsp baking soda / bi-carb: Reacts with other ingredients to give the cake lightness and crumb.
- 1 cup white sugar: Sweetens the cakes, balancing cocoa’s bitterness beautifully.
- 1/2 tsp kosher salt: Enhances all the flavors and deepens the chocolate notes.
- 1 large egg (room temperature): Binds the ingredients while adding richness and moisture.
- 1/2 cup milk (preferably full fat, room temperature): Keeps the cakes soft and tender with every bite.
- 1/4 cup plain oil (vegetable, canola, or peanut): Ensures moistness and a smooth crumb.
- 1 tsp vanilla extract: A subtle but essential flavor booster for the cake and frosting.
- 1/2 cup boiling water: Intensifies the cocoa flavor and keeps the batter silky smooth.
- 1 tsp instant coffee powder (optional): Enhances the depth of chocolate, making it taste even richer.
- 250g / 1 cup unsalted butter (softened): The star of the frosting, creating richness and creamy texture.
- 4 cups soft icing sugar / powdered sugar (sifted): Sweetens the frosting to the perfect degree without graininess.
- 1/2 cup cocoa powder (unsweetened): Gives the frosting its vibrant chocolate color and robust flavor.
- 1 tsp vanilla extract: Adds a warm, inviting aroma to the frosting.
- 5 tbsp milk (preferably full fat): Adjusts the frosting’s consistency to smooth, spreadable perfection.
- Dark chocolate (finely shaved): For garnishing, adds a delectable crunch and visual appeal.
- Raspberries and rosemary sprigs: The fresh, tart, and aromatic garnish that brings these mini cakes to life.
How to Make Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 180°C / 350°F (or 160°C if using a fan-forced oven). Preparing your baking tray right away helps streamline the process. Butter a 40 x 28.5 x 2.5 cm jelly roll pan, then line it with parchment paper to ensure your cakes won’t stick and will come out neatly.
Step 2: Mix Your Dry Ingredients
In a large bowl, sift together the plain flour, cocoa powder, baking powder, and baking soda. Sifting helps remove lumps, ensuring the cocoa is evenly distributed and the cakes bake with a fine crumb. Stir in the sugar and salt until everything is combined.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the egg, milk, oil, and vanilla extract. This mixture adds moisture and richness to your cake, making it tender and flavorful. Then, slowly incorporate your wet ingredients into the dry ones, mixing gently but thoroughly to create a luscious chocolate batter.
Step 4: Add Boiling Water and Coffee Powder
Now for the secret touch that transforms your cakes: dissolve the instant coffee powder (if using) in the boiling water and gradually stir it into the batter. This step intensifies the chocolate taste and keeps your batter silky and spreadable.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula for even baking. Pop it into the oven and bake for about 20-25 minutes, or until a skewer inserted in the center comes out clean. Allow your cake to cool completely before moving to frosting—it’s worth the wait!
Step 6: Prepare the Rich Cocoa Frosting
While your cake cools, beat the softened unsalted butter until creamy and pale. Gradually add the sifted icing sugar and cocoa powder, alternating with milk and vanilla extract. Keep beating until the frosting is smooth, fluffy, and easily spreadable. Adjust the milk if you prefer a lighter or denser frosting texture.
Step 7: Assemble Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe
Cut your large chocolate cake into 7 equal mini cakes. Generously spread the luscious cocoa frosting over each piece. Then, sprinkle with finely shaved dark chocolate. Finally, crown each mini cake with fresh raspberries and a small rosemary sprig for that magical touch of color, flavor, and aroma.
How to Serve Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe
Garnishes
The star garnish here is, of course, fresh raspberries. Their natural tartness contrasts impeccably with the richness of cocoa frosting. Adding a sprig of rosemary isn’t just elegant; it offers a fragrant herbal note that surprises and delights your taste buds. Don’t forget the dark chocolate shavings—those add both crunch and bittersweet depth.
Side Dishes
These cakes shine beautifully alongside a scoop of vanilla ice cream or some lightly whipped cream. If you’re serving these at a gathering, a fresh fruit salad or a mint-infused berry coulis can refresh and balance the dense chocolatey bliss on the plate.
Creative Ways to Present
If you want to impress, try serving these mini cakes on a rustic wooden board or elegant cake stand. Adding edible gold leaf over the frosting or placing the cakes inside individual clear boxes tied with ribbons can make them perfect for gifting. For parties, consider stacking the mini cakes into a charming mini cake tower garnished with fresh raspberries and rosemary sprigs.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the mini chocolate cakes in an airtight container in the refrigerator. This keeps the frosting creamy and the cakes moist for up to 3 days, making it easy to enjoy them over several snack moments or dessert occasions.
Freezing
You can freeze either the unfrosted mini cakes or the fully frosted ones. Wrap each mini cake tightly in plastic wrap, then place them inside a freezer bag or container. Thaw overnight in the refrigerator when ready to enjoy without losing any of the cake’s moistness or frosting’s decadence.
Reheating
For best results, serve the cakes at room temperature. If you prefer them slightly warm, microwave briefly in 10-second intervals just until the cake feels soft but not so long that the frosting melts completely. This enhances the gooey chocolate experience without losing the richness of the frosting or the freshness of the raspberry garnish.
FAQs
Can I use Dutch processed cocoa instead of unsweetened cocoa?
For this particular Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe, unsweetened cocoa powder is preferred because it provides a more intense chocolate flavor and reacts well with baking powder and baking soda. Using Dutch processed cocoa could alter the texture and rise of the cake.
Is the instant coffee powder necessary?
While optional, instant coffee powder enhances the chocolate’s depth and richness without imparting a coffee flavor. It’s a small addition that elevates your cakes from delicious to extraordinary.
How do I keep the mini cakes from drying out?
Using oil instead of butter in the batter and ensuring you don’t overbake keeps these mini chocolate cakes moist. Also, storing them properly in airtight containers helps retain their softness.
Can I substitute the raspberries with another fruit?
Absolutely! Fresh strawberries, cherries, or even blackberries work marvelously. The key is choosing a fruit with bright acidity to cut through the richness of the frosting and cake.
What if I don’t have a jelly roll pan?
No worries! You can use any similar-sized baking pan, just adjust the baking time as needed, and make sure the batter is spread evenly for consistent baking. Mini cakes still turn out fantastic regardless.
Final Thoughts
There’s nothing quite like sharing these Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe with friends and family. Every bite is a celebration of chocolatey goodness balanced perfectly by fresh raspberries and a hint of rosemary. This recipe is approachable but special enough to impress, making it a treasured addition to your baking repertoire. Give it a try — your sweet tooth will thank you!
Print
Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 75 minutes
- Yield: 7 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
These mini chocolate cakes are rich, moist, and perfect for any chocolate lover. Made with cocoa, coffee powder for depth, and a luscious chocolate buttercream frosting, these bite-sized treats are beautifully decorated with shaved dark chocolate, fresh raspberries, and rosemary sprigs. Great for parties or a decadent dessert snack, they strike the perfect balance between chocolatey intensity and sweet creaminess.
Ingredients
Dry Ingredients
- 1 cup plain flour (all-purpose flour)
- 1/3 cup cocoa powder (unsweetened, sifted, not Dutch processed)
- 3/4 tsp baking powder
- 3/4 tsp baking soda (bi-carb)
- 1 cup white sugar
- 1/2 tsp cooking salt (kosher salt)
Wet Ingredients
- 1 large egg (at room temperature)
- 1/2 cup milk (preferably full fat, at room temperature)
- 1/4 cup plain oil (vegetable, canola, or peanut oil)
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 tsp instant coffee powder (optional)
Frosting Ingredients
- 250g (1 cup) unsalted butter (softened)
- 4 cups soft icing sugar (powdered sugar, sifted)
- 1/2 cup cocoa powder (unsweetened)
- 1 tsp vanilla extract
- 5 tbsp milk (preferably full fat)
Decorations
- Dark chocolate (finely shaved using a knife, white chocolate can also be used)
- Fresh raspberries
- Rosemary sprigs
Instructions
- Preheat the oven. Set your oven to 180°C (350°F) or 160°C if using a fan-forced oven to ensure even baking.
- Prepare the baking pan. Butter a 40 x 28.5 x 2.5 cm (15.8 x 11.3 x 1 inch) jelly roll pan or similar tray. Then, line it with parchment or baking paper to prevent sticking and ease cake removal.
- Mix dry ingredients. In a large bowl, sift together the plain flour, cocoa powder, baking powder, baking soda, sugar, and salt to create a uniform cake base mix.
- Combine wet ingredients. In a separate bowl, whisk the egg, milk, oil, and vanilla extract until smooth. Slowly add the wet mixture to the dry ingredients, combining until just blended. Then, stir in the boiling water mixed with instant coffee powder (if using) to enhance chocolate flavor and add moisture.
- Bake the cake batter. Pour the batter into the prepared tray and bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Then allow the cake to cool completely on a wire rack before frosting.
- Prepare the frosting. In a mixing bowl, beat the softened unsalted butter until fluffy. Gradually add the sifted icing sugar and cocoa powder, mixing well. Add the vanilla extract and milk, beating until the frosting is smooth, creamy, and spreadable.
- Assemble the mini cakes. Once the cake is cooled, cut it into 7 equal mini cakes or squares. Spread a generous layer of chocolate buttercream frosting over each mini cake evenly.
- Decorate. Garnish each frosted mini cake with finely shaved dark chocolate, a fresh raspberry on top, and a small rosemary sprig for a fresh, aromatic touch.
Notes
- Note 1: Use unsweetened cocoa powder, not Dutch processed to achieve the authentic chocolate flavor.
- Note 2: Baking soda and baking powder work together to give the cake perfect rise and texture.
- Note 3: Instant coffee powder is optional but recommended to deepen the chocolate taste without making the cake coffee-flavored.
- Make sure all wet ingredients are at room temperature to ensure even mixing and optimal cake texture.
- The cake batter is quite loose due to boiling water incorporation — this helps create a moist, tender crumb.
