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Chocolate and raspberry flavors just seem made for each other. Add cream cheese frosting and dessert is made! This Mini Chocolate Raspberry Cake with Cream Cheese Frosting recipe makes it easy to create a delicious dessert!

 

Mini Chocolate Raspberry Cake with Cream Cheese Frosting

mini chocolate raspberry cake

Flavor melds in mini chocolate raspberry cakes

Is it the chocolate? Or maybe it’s the raspberries? Maybe the cream cheese frosting makes the difference. But it truly seems that combining these three flavors might be the true secret to that luscious flavor that these cakes bring to our desserts.

But, if you prefer, swap out another fruit for the raspberries. We’ve tried cherries, blackberries, and peaches. All were equally delicious!

 

Mini Chocolate Raspberry Cake with Cream Cheese Frosting

Love chocolate and raspberry? We do, too! These little cakes offer a single serving dessert that is just delicious! You can omit the raspberry or change it up for another twist, if you prefer.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Cake, Dessert
Cuisine American
Servings 4 servings
Calories 478 kcal

Ingredients
  

Cakes:

  • ½ cup granulated sugar
  • ½ cup all purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch salt
  • 1 large egg
  • 3 tablespoons milk
  • 2 tablespoons vegetable oil
  • ½ teaspoon vanilla extract
  • 1 cup hot water see note
  • ½ cup raspberries beaten into a puree

Vanilla Frosting:

  • 2 cups butter softened but not melted
  • 8 ounces cream cheese
  • 2 teaspoons vanilla extract
  • 3 cups confectioners sugar
  • Fresh berries or sprinkles for decorating.

Instructions
 

For the cakes:

  • Preheat oven to 350°F. Grease four 4-inch ramekins and put rounds of parchment on the bottom of each. Set aside.
  • With a stand mixer or hand mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  • Add egg, milk, oil, and vanilla extract and beat for 2 minutes.
  • Add hot water, and beat until just combined. The batter will be thin.
  • Divide evenly between four prepared ramekins It should be about ⅓ cup of batter per ramekin.
  • Divide the raspberry puree between the four ramekins by putting about twp tablespoons on top of the batter of each cake. Use a knife to swirl the puree into the batter, being careful not to mix completely.
  • Bake for approximately 20 minutes, until the top springs back when you touch them, and a toothpick inserted into the center comes out clean.
  • Transfer the ramekins to a wire rack to cool completely before frosting.

Frosting and decorating:

  • Run a thin knife around the edge of each ramekin and carefully remove each cake. You may use a share serrated knife to level the top of each, if desired.
  • Using an electric hand mixer or stand mixer, beat cream cheese, butter, and vanilla together in a large bowl until light and creamy.
  • Continue beating as you add the confectioners' sugar gradually. Beat until very smooth. Add more confectioners' sugar if needed, to make a spreadable frosting.
  • Spread the frosting onto the top of each cake. Decorate the top with berries or sprinkles.

Nutrition

Calories: 478kcalCarbohydrates: 146gProtein: 12gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 118mgSodium: 450mgPotassium: 396mgFiber: 3gSugar: 35gVitamin A: 1050IUVitamin C: 4mgCalcium: 257mgIron: 2mg
Keyword cake, chocolate, raspberry
Tried this recipe?Let us know how it was!

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