Best 2 Mini Chocolate Raspberry Cakes Recipes

Indulge your sweet cravings with these delectable Mini Chocolate Raspberry Cakes, a symphony of flavors and textures that will tantalize your taste buds. These individual-sized cakes boast a moist and fluffy chocolate sponge, generously filled with a luscious raspberry filling and topped with a velvety chocolate ganache. Each bite offers a harmonious blend of rich chocolate and tangy raspberry, perfectly complemented by the creamy ganache. Whether you're celebrating a special occasion or simply seeking a delightful treat, these Mini Chocolate Raspberry Cakes are sure to impress. The article provides three variations of this classic dessert: a traditional version, a gluten-free option, and a dairy-free alternative. Each recipe is meticulously explained with step-by-step instructions, ensuring successful baking for home cooks of all skill levels.

Here are our top 2 tried and tested recipes!

MINI CHOCOLATE RASPBERRY CAKES

Mini Chocolate Raspberry Cakes image

Instead of making individual hot fudge sundaes for guests, make these cute little cakes! Raspberry and chocolate always pair well. I like to stir 1/2 cup raspberries directly into the sauce, but you can also use them as a garnish.-Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

2 eggs
1 cup sugar
1/2 cup water
1/2 cup canola oil
1/2 teaspoon raspberry extract
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
RASPBERRY SAUCE:
1/4 cup sugar
1 tablespoon cornstarch
2 cups fresh raspberries
1/4 cup water
TOPPING:
1 cup vanilla ice cream
1 cup hot fudge ice cream topping, warmed
Chopped pecans and additional fresh raspberries, optional

Steps:

In a bowl, beat the egg, sugar, water, oil and extracts until well blended. In another bowl, combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture until blended., Pour into four 4-in. fluted tube pans or 6-oz. ramekins coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack to cool completely., For raspberry sauce, in a saucepan, combine sugar and cornstarch. Stir in raspberries and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool slightly. Press through a sieve; discard seeds., Scoop ice cream into cake centers. Drizzle with ice cream topping and raspberry sauce; sprinkle with pecans and additional raspberries if desired.

Nutrition Facts : Calories 1044 calories, Fat 41g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 782mg sodium, Carbohydrate 159g carbohydrate (101g sugars, Fiber 10g fiber), Protein 14g protein.

MINI CHOCOLATE RASPBERRY RUM CAKES

Mini Chocolate Raspberry Rum Cakes image

This easy dessert is BIG on chocolate! Raspberry and chocolate are a heavenly flavor marriage and neither are overwhelming in the Bundt cake. The chocolate cake is light and moist. Drizzling the raspberry sauce over makes this rich chocolate dessert even more decadent.

Provided by Lisa Cox

Categories Chocolate

Time 1h5m

Number Of Ingredients 10

Ingredients

1 box Devil's food cake mix (15.25 oz)
4 large eggs
1 box chocolate instant pudding (3.9 oz)
2/3 c raspberry rum
2/3 c water
1/2 c vegetable oil
1 c raspberry preserves
1/2 c raspberry rum
1/2 c powdered sugar
1 pt fresh raspberries

Steps:

1. Mix together the first 6 ingredients.
2. Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
3. Bake at the 350 for 45 minutes.
4. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
5. When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
6. Then top with powder sugar and raspberry.
7. Enjoy!

Tips:

Selecting Fresh Raspberries: Choose plump, firm, and brightly colored raspberries. Avoid any with bruises or mold.
Zest the Lemon Carefully: Use a fine grater to zest the lemon, avoiding the white pith underneath, which can add bitterness.
Properly Melting Chocolate: For best results, use a double boiler or microwave method to melt the chocolate, ensuring it doesn't overheat and seize.
Preparing Muffin Tins: Before adding the batter, grease and flour the muffin tins thoroughly to prevent sticking.
Measuring Flour Accurately: Use the spoon and level method to measure the flour to ensure the correct amount is incorporated.
Chilling the Batter: Chilling the batter before baking helps it set and creates a more tender crumb structure.
Baking Time and Temperature: Bake the cakes at 325°F (163°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion:

The mini chocolate raspberry cakes are a delightful treat that combines the rich flavors of chocolate and tangy raspberries. By following the detailed recipe and incorporating the provided tips, you can create these delectable cakes at home. Experiment with different chocolate variations like dark, milk, or semi-sweet to suit your preferences. You can also add a dollop of whipped cream or a drizzle of melted chocolate on top for an extra indulgent experience. These mini cakes are perfect for various occasions, whether as a dessert for a special dinner, a sweet snack during tea time, or a delightful addition to your next party spread. Enjoy the harmonious blend of chocolate and raspberry in every bite!