1 Jun 2017

Mini Chocolate Raspberry Cakes

Mini Chocolate Raspberry Cakes

These little cakes came about because I made a chocolate cake and one of the layers didn't rise as much as I would have liked due to a heavy hand when adding the cocoa powder! I use Green and Black's cocoa powder and it's a must for these little choccie cakes.

It's a wasteful method but I cut out tiny rounds to make these little cakes and the leftover sponge cake is the cooks treat!

The filling is simply seedless raspberry jam and a few fresh raspberries crushed . I served my little cakes with vanilla ice cream.

Conventional Method/Thermomix Instructions below

  • 125g salted butter softened
  • 125g caster sugar
  • 2 medium eggs
  • 100g self raising flour
  • 25g cocoa powder
  • 1 tsp baking powder
  • 2 tbsp milk
  • Seedless raspberry jam
  • punnet of fresh raspberries
Preheat the oven to 180°C.

Grease and line two 18cm cake tins with baking parchment

Add all the ingredients to a large bowl and beat using a food mixer for 2 minutes until combined.

Divide the mixture between the cake tins and spread out.evenly.

Bake for 20-25 minutes. Cool for 10 minutes on a rack, after 10 minutes turn out on to a wire rack.

Cut out rounds of cake using a 5cm biscuit cutter.

Spread one side of the small cakes with jam. Crush the raspberries and place a teaspoon or two on top of the jam. Top with a small chocolate round.

Dust with icing sugar and serve with ice cream.

Thermomix Method:
Add the flour, baking powder, caster sugar, butter, eggs, milk and cocoa powder to the TM jug. Mix 20 Secs/Speed 5. Scrape down and mix 20 Secs/Speed 5.

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