Description
Indulge in the rich flavors of chocolate and raspberry with these delightful mini cakes.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini cake pan.
- In a bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla and buttermilk. Mix well.
- Gradually combine the dry ingredients with the wet mixture.
- Fold in the raspberries gently.
- Pour the batter into the mini cake pan and bake for about 15-20 minutes or until a toothpick comes out clean.
- Let cool before removing from the pan and serve.
Notes
- For an extra indulgence, top with chocolate ganache.
- These cakes can be served warm or at room temperature.
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 15 grams
- Sodium: 100 mg
- Fat: 8 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 30 mg
Keywords: Mini Chocolate Raspberry Cakes