MINI CHOCOLATE RASPBERRY CAKES
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
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.
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Michelle Wairimu
[email protected]These cakes were absolutely divine. I loved the combination of chocolate and raspberry. They were the perfect dessert for a special occasion.
shehab ayman
[email protected]I'm not a baker, but these cakes were so easy to make that even I could do it. They turned out perfectly and tasted delicious.
Vlora Krasniqi
[email protected]I made these cakes for a bake sale and they sold out in minutes. Everyone loved them!
John Meneskie
[email protected]These cakes were really easy to make, but they didn't turn out as fluffy as I would have liked. I think I might have overmixed the batter.
Aezaz Ullah
[email protected]I'm not a fan of chocolate, but I loved these cakes. The raspberry filling was so good that it made me forget all about the chocolate.
Jenniffer Gauthier
[email protected]I had some trouble finding fresh raspberries, so I used frozen raspberries instead. The cakes still turned out great, but I think they would have been even better with fresh raspberries.
MD mahim Islam
[email protected]These cakes were delicious, but I found them to be a little too sweet for my taste. I think I would reduce the amount of sugar in the frosting next time.
Robert Gannon
[email protected]I made these cakes for my daughter's birthday party and they were a huge success. All the kids loved them and I got lots of compliments from the parents. I will definitely be making these again.
Mubin Mia
[email protected]These cakes were a little more time-consuming to make than I expected, but they were worth it. They were absolutely beautiful and tasted even better than they looked. I will definitely be making these again for special occasions.
Alex Takem
[email protected]I love chocolate and raspberry together, so I knew I had to try these cakes. They did not disappoint! The chocolate cake was rich and decadent, and the raspberry filling was tart and tangy. The two flavors complemented each other perfectly.
Dilip Verma
[email protected]I'm not a huge baker, but these cakes were surprisingly easy to make. The instructions were clear and concise, and I didn't have any trouble finding the ingredients. The cakes turned out perfectly and tasted delicious.
Khan Mahmmad
[email protected]Five stars! These cakes were a hit at my party. They were so moist and flavorful, and the raspberry filling was the perfect touch. I will definitely be making these again.