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.
