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Mini Chocolate Raspberry Cakes

  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 4

Serve these easy and adorable mini cakes for Valentine's Day or any special occasion! ...MORE+ LESS-

Half Baked Harvest
April 19, 2017

Ingredients

1
box (15.25 oz) Betty Crocker™ SuperMoist™ Cake Mix Dark Chocolate
3
eggs
1/2
cup canola oil
1 1/4
cups water
8
oz semi-sweet or bittersweet chocolate
1
can (16 oz) Betty Crocker™ Rich & Creamy Frosting Chocolate
1
cup fresh raspberries, roughly chopped
1
cup raspberry preserves
Whipped cream, for serving
Fresh raspberries and mint, for garnishing

Steps

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
1670
Calories from Fat
620
% Daily Value
Total Fat
69g
106%
Saturated Fat
24g
122%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
1350mg
56%
Potassium
920mg
26%
Total Carbohydrate
250g
83%
Dietary Fiber
11g
44%
Sugars
123g
Protein
13g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
60%
60%
Exchanges:
4 Starch; 0 Fruit; 12 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 13 Fat;
Carbohydrate Choice
16 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • These mini chocolate raspberry cakes are luscious enough for Valentine's Day (or any extra-special occasion) yet easy enough to make yourself! 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? The cakes can be stored in the fridge for up to one day. This recipe can be made into one two-layer cake as well. When ready to serve, dollop each cake with whipped cream and a raspberry. So impressive! So very good!

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