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Mini Double Chocolate Berry Cakes

Delightful mini cakes that combine rich chocolate flavor with fresh berries, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 210 kcal

Ingredients
  

Dry Ingredients

  • 1 cup all-purpose flour Providing the perfect base for your cakes with a tender texture.
  • 1/2 cup unsweetened cocoa powder Adding deep, rich chocolate tones.
  • 1 tsp baking powder Helping your cakes rise to fluffy perfection.
  • 1/2 tsp baking soda Ensuring your cakes are perfectly light and airy.
  • 1/4 tsp salt Balancing the sweetness.

Wet Ingredients

  • 2/3 cup buttermilk Infusing the cakes with creamy flavor.
  • 1/2 cup vegetable oil Keeping the cakes moist.
  • 2 large eggs Binding the ingredients together.
  • 3/4 cup granulated sugar Sweetening and creating a golden crust.
  • 1 tsp vanilla extract Adding aromatic depth.
  • 1/2 cup hot water or coffee Enhancing the chocolate flavor.

Ganache and Toppings

  • 1/2 cup heavy cream The star for a luscious ganache.
  • 1/2 cup dark or semi-sweet chocolate chips Melting into a gooey layer.
  • 1 cup fresh berries (strawberries, raspberries, blueberries) Adding a burst of freshness.
  • optional powdered sugar for dusting For a beautiful finishing touch.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and prepare a baking pan lined with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined.
  • In a large bowl, whisk the eggs and sugar together until fully combined. Add the buttermilk, vegetable oil, and vanilla, mixing until well incorporated.
  • Gradually mix the dry ingredients into the wet mixture. Slowly add the hot water or coffee, stirring until the batter is smooth.

Baking

  • Pour the batter into the prepared pan and bake for 15-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Allow the cake to cool in the pan on a wire rack for a few minutes.

Ganache Preparation

  • While the cake cools, prepare the ganache by heating the cream and pouring it over the chocolate chips. Stir until smooth.

Assembly

  • Once the cake is cooled, cut out rounds using a cookie cutter or glass.
  • Assemble the mini cakes by layering the rounds with ganache in between, then topping with fresh berries.
  • Serve immediately and enjoy!

Notes

To ensure your cakes turn out perfectly moist and fluffy, remember to measure your ingredients accurately. Sifting dry ingredients can improve texture. Let egg and buttermilk come to room temperature for a smoother batter.
Keyword Baking, Berry Desserts, Chocolate, chocolate cake, Mini Cakes