If you’re looking to indulge in a dessert that’s decadent yet perfectly portioned, this Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe is an absolute delight. These little cakes pack a powerful punch of chocolate flavor with a luscious, velvety cocoa frosting that melts in your mouth, all topped with a fresh raspberry garnish that adds just the right pop of tartness. Whether you’re serving them for a special occasion or just because you deserve a treat, these mini chocolate cakes are guaranteed to bring smiles and satisfied sighs around the table. The combination of rich cocoa, smooth frosting, and vibrant raspberry ensures that every bite is a celebration of textures and tastes. Prepare to fall in love with this recipe that feels fancy but is surprisingly simple to make!
Ingredients You’ll Need
These ingredients are straightforward yet thoughtfully chosen to create a moist, chocolatey base with a frosting that’s silky and flavorful. Each element plays an essential role, from the baking soda that helps the cakes rise tenderly, to the instant coffee powder that subtly enhances the chocolate’s depth. The fresh raspberries and rosemary sprigs are there to add freshness and a beautiful finishing touch that will wow your guests.
- 1 cup plain flour / all-purpose flour: The structure for your mini cakes, providing a tender crumb.
- 1/3 cup sifted unsweetened cocoa powder: The star ingredient, giving that rich chocolate flavor.
- 3/4 tsp baking powder: Helps your cakes rise to just the right fluffiness.
- 3/4 tsp baking soda / bi-carb: Works with the acid elements to lighten the texture.
- 1 cup white sugar: Adds sweetness and helps with moisture retention.
- 1/2 tsp kosher salt: Balances the sweetness and enhances flavors.
- 1 large egg (room temperature): Binds ingredients and adds richness.
- 1/2 cup full-fat milk (room temperature): Contributes to the batter’s tenderness and flavor.
- 1/4 cup plain oil (vegetable, canola, or peanut): Keeps the cakes moist and tender.
- 1 tsp vanilla extract: Adds warmth and depth to the flavor.
- 1/2 cup boiling water: Intensifies the cocoa flavor and smooths the batter.
- 1 tsp instant coffee powder (optional): Enhances chocolate richness without adding bitterness.
- 250g / 1 cup unsalted butter (softened): For the frosting’s creamy texture and rich taste.
- 4 cups sifted soft icing sugar / powdered sugar: Sweetens and thickens the frosting.
- 1/2 cup unsweetened cocoa powder: Gives the frosting an indulgent chocolate flavor.
- 1 tsp vanilla extract: Brightens the frosting’s flavor.
- 5 tbsp full-fat milk: Adjusts frosting consistency for a creamy finish.
- Dark chocolate, finely shaved: For a gorgeous, textured garnish.
- Fresh raspberries and rosemary sprigs: Adds color and a fresh, herbal note that complements the chocolate beautifully.
How to Make Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 180°C / 350°F (160°C fan-forced). Grease a jelly roll pan (around 40 x 28.5 x 2.5 cm) with butter, then line it with parchment paper to ensure your cakes come out perfectly without sticking. This setup is key to easy removal and clean edges on your mini cakes.
Step 2: Combine Dry Ingredients
In a bowl, sift together the plain flour, cocoa powder, baking powder, baking soda, sugar, and kosher salt. Sifting not only removes lumps but also aerates the mixture, allowing your mini cakes to have a lighter texture and an even crumb.
Step 3: Whisk Wet Ingredients
In another bowl, whisk together the egg, milk, oil, and vanilla extract until smooth and well combined. These ingredients add moisture and richness, giving your mini cakes a tender crumb that’s anything but dry.
Step 4: Combine Wet and Dry Mixtures
Slowly add the wet ingredients to the dry ones while mixing gently. Then, carefully stir in the instant coffee powder dissolved in the boiling water, which will deepen the chocolate notes without overpowering the cake. Be gentle when mixing to avoid overworking the batter, which can make cakes dense.
Step 5: Bake Your Mini Cakes
Pour the batter into your prepared pan, spreading it evenly. Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely before cutting it into mini-sized squares or rounds. Cooling is essential for clean frosting application.
Step 6: Make the Rich Cocoa Frosting
Beat the softened unsalted butter until light and fluffy. Gradually add the sifted icing sugar and cocoa powder, mixing on low speed at first to avoid a sugar cloud. Then add the vanilla extract and milk slowly, continuing to beat until the frosting is smooth, creamy, and spreadable. If it’s too thick, a bit more milk will loosen it up; if too thin, add a little more icing sugar.
Step 7: Frost and Garnish
Spread a generous layer of frosting on each cooled mini cake. Top with finely shaved dark chocolate, fresh raspberries, and a small sprig of rosemary for a pop of color and herbal fragrance that beautifully complements the chocolate.
How to Serve Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe
Garnishes
The combination of fresh raspberries and a sprig of rosemary does more than just look stunning; it brings a lively contrast that elevates each bite. Dark chocolate shavings add texture and an extra hint of bittersweet flavor, making these mini cakes irresistible for both the eyes and palate.
Side Dishes
Serve these mini cakes alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for a classic pairing. A small glass of raspberry coulis or a lightly brewed mint tea also works beautifully if you want to complement and balance the richness without overpowering the dessert.
Creative Ways to Present
For a fun presentation, serve your mini cakes on a tiered dessert stand, perfect for parties or afternoon teas. You can also place them alongside edible flowers or dust them lightly with powdered sugar for a snowy effect. Individual mini cake boxes or clear cupcake wrappers add a touch of elegance if gifting or serving at a gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover mini chocolate cakes in an airtight container at room temperature for up to two days or in the fridge for up to 5 days. Keep them away from strong odors to preserve the fresh chocolate and berry flavors. You might want to bring refrigerated cakes to room temperature before serving to enjoy the frosting at its best.
Freezing
These mini cakes freeze wonderfully. To freeze, place them unfrosted in a single layer on a baking sheet first, freeze until firm, then transfer to a sealed container or freezer bag for up to 3 months. Thaw in the fridge overnight, then frost and garnish when ready to serve for best results.
Reheating
If you prefer a slightly warm cake, gently warm an unfrosted mini cake in the microwave for about 10-15 seconds. Avoid reheating frosted cakes as the frosting can melt and become messy. Instead, add frosting and garnishes fresh after warming, if desired.
FAQs
Can I substitute the instant coffee powder?
Yes! The instant coffee powder is optional and mainly enhances the chocolate flavor. If you don’t have any on hand or prefer not to use it, simply leave it out without affecting the cake’s texture.
What type of cocoa powder should I use?
Use unsweetened, natural cocoa powder (not Dutch processed) for this recipe. It reacts with the baking soda to give the cake its perfect rise and contributes to the robust chocolate taste.
Can these mini cakes be made gluten-free?
Absolutely! Substitute the plain flour with a gluten-free all-purpose baking blend that includes xanthan gum for best texture. The cakes may have slightly different rise or crumb, but will still be delicious.
How do I get the frosting so smooth and creamy?
Make sure your butter is fully softened at room temperature before beating. Sifting the icing sugar and cocoa powder removes lumps, and adding milk slowly helps achieve a velvety consistency.
What if I don’t have a jelly roll pan?
You can use any similar-sized baking tray that has low sides, ideally around 9×13 inches. Just adjust the cake cutting accordingly once baked.
Final Thoughts
I can’t recommend the Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe enough for anyone seeking a sweet treat that’s both elegant and approachable. Every part of this dessert, from the moist cake to the creamy frosting and final burst of fresh raspberry, is crafted for joy. Whether it’s a casual weekend bake or a special event, these mini cakes will quickly become a beloved staple in your recipe collection. So go ahead, gather your ingredients, and dive into this chocolatey indulgence—you’re in for a delight!
Print
Mini Chocolate Cakes with Rich Cocoa Frosting and Raspberry Garnish Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 7-8 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
Delight in these moist and rich mini chocolate cakes, perfectly sized for individual servings. These cakes combine a deep chocolate flavor with a creamy cocoa buttercream frosting, topped beautifully with dark chocolate shavings and fresh raspberries for a touch of elegance. Ideal for gatherings, celebrations, or an indulgent treat anytime.
Ingredients
Cake Ingredients
- 1 cup plain flour / all-purpose flour
- 1/3 cup unsweetened cocoa powder (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
- 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 unsweetened cocoa powder
- 1 tsp vanilla extract
- 5 tbsp milk (preferably full fat)
Decoration
- Dark chocolate (finely shaved using a knife; white chocolate also optional)
- Fresh raspberries
- Rosemary sprigs
Instructions
- Preheat Oven: Preheat your oven to 180°C / 350°F (160°C fan-forced) to ensure it reaches the right temperature for baking the cakes uniformly.
- Prepare Baking Pan: Butter a 40 x 28.5 x 2.5 cm tray (approximately a US jelly roll pan) thoroughly, then line it with baking paper (parchment paper) to prevent sticking and help with easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the plain flour, sifted cocoa powder, baking powder, and baking soda. This ensures even distribution of leavening agents and a smooth batter.
- Combine Wet Ingredients: In another bowl, beat the large egg with the white sugar until creamy. Then add milk, oil, and vanilla extract. Mix until well combined.
- Incorporate Dry Into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently after each addition to avoid overmixing. Then carefully add the boiling water mixed with instant coffee powder (if using) to enhance the chocolate flavor, stirring until the batter is smooth and well combined.
- Bake the Batter: Pour the batter evenly into the prepared baking pan and bake in the preheated oven for about 25-30 minutes or until a skewer inserted into the center comes out clean.
- Prepare Frosting: While the cake cools, beat the softened unsalted butter until light and fluffy. Gradually sift in the icing sugar and cocoa powder, adding vanilla extract and milk a tablespoon at a time. Beat until the frosting is smooth and spreadable.
- Assemble Mini Cakes: Once the cake layer has cooled completely, cut it into 7 or 8 mini cake squares. Spread a generous amount of chocolate buttercream frosting on each piece.
- Decorate: Top each mini cake with finely shaved dark chocolate and garnish with fresh raspberries and small rosemary sprigs for a sophisticated touch.
Notes
- Note 1: Use unsweetened cocoa powder that is not dutch processed to maintain a bright chocolate flavor and proper chemical reaction with baking soda.
- Note 2: Baking soda works with acidic ingredients like cocoa and coffee powder to give the leavening effect essential for a light cake texture.
- Note 3: Instant coffee powder is optional but enhances the richness of the chocolate flavor without imparting a coffee taste.
- Allow cakes to cool completely before frosting to prevent melting or sliding of the buttercream.
- Using full-fat milk and butter enriches the moisture and texture of both cake and frosting.
