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Mini Chocolate Raspberry Cakes

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Mini Chocolate Raspberry Cakes
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 4
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Mini Chocolate Raspberry Cakes

Serve these easy and adorable mini cakes for Valentine's Day or any special occasion!

Ingredients

1
(15.25 oz) Betty Crocker™ SuperMoist™ dark chocolate cake mix
3
eggs
1/2
cup canola oil
1 1/4
cups water
8
ounces semi-sweet or bittersweet chocolate
1
container Betty Crocker™ Rich & Creamy chocolate frosting
1
cup fresh raspberries, roughly chopped
1
cup raspberry preserves
Whipped cream, for serving
Fresh raspberries and mint, for garnishing

Directions

  • 1 Preheat the oven to 350ºF. Line a 16-3/4 by 12-inch jelly roll pan with parchment paper. Spray with cooking spray.
  • 2 Prepare the chocolate cake as directed on the box. Pour the batter into the prepared jelly roll pan. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean.
  • 3 Lay a sheet of parchment paper down on a clean counter. Invert the sheet cake onto the piece of parchment. Allow the cake to cool.
  • 4 Meanwhile, melt the chocolate over a double broiler until completely melted and smooth. Line a cookie sheet with parchment paper and spread the melted chocolate in a thin layer over the paper. Place the pan in the freezer to harden.
  • 5 Once the chocolate is hard, break the chocolate into shards. Store in the freezer until ready to use.
  • 6 Using a 3-inch round cookie cutter, cut out 12 circles from the cake. Place four of the cake circles on four different serving plates. Frost the top of each circle with chocolate frosting, then top with raspberries. Repeat with the remaining cake layers until you have four (3-layer) cakes. The top layer of cake should be left unfrosted.
  • 7 Remove the chocolate shards from the freezer. Smear a small amount of frosting on the back of each shard and place them, one at a time, around the sides of the cakes until the sides are covered.
  • 8 To finish the cakes, top each with raspberry preserves. Cakes can be served immediately or stored in the fridge for up to one day. When ready to serve, dollop each cake with whipped cream and add a fresh raspberry to garnish the top.
See Step By Step

Step By Step  

These mini chocolate raspberry cakes are luscious enough for Valentine's Day (or any extra-special occasion) yet easy enough to make yourself!

As prepared by Half Baked Harvest,

These look absolutely pro! Nobody will know they're easy to make.

So I know these cute little mini cakes look a little, well challenging, but I promise – you can make these!

And you really should. Valentine’s Day is right around the corner and whether you have a sweetheart this year or you're going solo, you NEED these cakes (just a thought here, but chocolate can be a great way to win over that someone special’s heart).

We saw these delicious cakes at Oh Sweet Day and thought they'd be just perfect for Valentine's Day. And they are! I mean, chocolate shards, raspberries, chocolate cake (we made our version even easier by using cake mix) and loads of delicious frosting – what’s not to love here? 

 

Mini Chocolate Raspberry Cakes

So let's just get right down to it. Grab your ingredients. You only need a few, because my girl Betty C is making this Valentine’s Day crazy convenient and easy.

Line a jellyroll pan with parchment paper and spray with cooking spray. Prep the chocolate cake and pour the batter into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. 

Lay a sheet of parchment down on a clean counter. Invert the sheet cake onto the piece of parchment. Allow the cake to cool.

 

Mini Chocolate Raspberry Cakes

Then, using a 3-inch round cookie-cutter, cut 12 circles out of the cake. Place four of the cake circles on four different serving plates.

 

Mini Chocolate Raspberry Cakes

Meanwhile, melt the chocolate over a double broiler until completely melted and smooth. Line a cookie sheet with parchment paper and spread the melted chocolate in a thin layer over the paper. Place the pan in the freezer to harden. 

Once the chocolate is hard, break it into shards. Store in the freezer until ready to use.  

 

Mini Chocolate Raspberry Cakes

Frost the top of each bottom circle with frosting and then top with raspberries.

 

Mini Chocolate Raspberry Cakes

Repeat with the remaining cake layers until you have four (three layer) cakes. The top layer of cake should be left unfrosted. 

Remove the sheet of chocolate from the freezer and break it into shards. Smear a small amount of frosting on the back of the shards and place them around the sides of the cakes. 

 

Mini Chocolate Raspberry Cakes

To finish, top off each cake with the raspberry preserves.

 

Mini Chocolate Raspberry Cakes

The cakes can be stored in the fridge for up to one day.

 

Mini Chocolate Raspberry Cakes

When ready to serve, dollop each cake with whipped cream and a raspberry. 

 

Mini Chocolate Raspberry Cakes

So impressive! So very good!

See Recipe
Tips  

This recipe can be made into one two-layer cake.

Nutrition Information 
No nutrition information available for this recipe
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