Description
Indulge in these delightful Mini Chocolate & Raspberry Cakes that are perfect for satisfying your sweet cravings. These individual treats are rich with chocolate flavor and bursting with juicy raspberries.
Ingredients
Scale
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/3 cup buttermilk
- 1/4 teaspoon vanilla extract
- 1/4 cup hot water
Additional:
- 1/2 cup fresh raspberries
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare the muffin tin or mini cake pans.
- Mix dry ingredients: Combine flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Blend wet ingredients: Whisk sugar, oil, egg, buttermilk, and vanilla until smooth.
- Combine: Gradually add dry ingredients to wet, mix, then stir in hot water.
- Add extras: Gently fold in chocolate chips and raspberries.
- Bake: Divide batter, bake for 18-22 minutes until a toothpick comes out clean.
- Cool and serve: Let cool, then enjoy as is or with powdered sugar or chocolate drizzle.
Notes
- For a dairy-free version, use almond milk with a splash of vinegar and dairy-free chocolate chips.
- Best enjoyed fresh but can be stored for up to 2 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 230
- Sugar: 17 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
