Best 2 Mini Chocolate Raspberry Cakes Recipes

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Craving a decadent yet adorable dessert? Look no further! Mini chocolate raspberry cakes are the perfect treat to satisfy your sweet tooth. These bite-sized delights combine the rich flavors of chocolate and raspberry, creating a symphony of taste that will tantalize your senses. Whether you're planning a special occasion or simply want to indulge in a sweet treat, these mini cakes are sure to be a hit. With their moist chocolate sponge, tangy raspberry filling, and creamy ganache topping, these petite masterpieces are guaranteed to leave you wanting more.

Let's cook with our 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

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

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:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is a good choice.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together smoothly and evenly.
  • Don't overmix the batter. Overmixing can make the cakes tough.
  • Bake the cakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the cakes cool completely before frosting them. This will help the frosting set properly.
  • If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to pipe the frosting.
  • Be creative with your decorations! You can use fresh berries, sprinkles, or chocolate shavings to decorate the cakes.
Conclusion:

These mini chocolate raspberry cakes are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. With their rich chocolate flavor, tart raspberry filling, and creamy frosting, these cakes are sure to be a hit with everyone who tries them.

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