Whip up a delectable mini chocolate cake that’s perfect for satisfying your sweet tooth! Topped with a rich chocolate frosting and adorned with fresh raspberries, this cake is a single-serving delight that promises a luxurious treat.
Yield: Serves your craving perfectly
Ingredients:
For the Chocolate Cake:
- 1/4 cup flour, for the base
- 2 tbsp cocoa powder, for a deep chocolate flavor
- 1/8 tsp baking soda, for rise
- 1/8 tsp baking powder, for fluffiness
- 1/8 tsp salt, to balance the sweetness
- 1/4 cup milk, for moisture
- 1/2 tsp vinegar (white or apple cider), to activate the baking soda
- 2 tbsp oil (vegetable or olive), for a tender crumb
- 3 tbsp sugar, for sweetness
- 1/2 tsp vanilla extract, for flavor
- 1 tsp hot water, to enhance the cocoa
For the Chocolate Frosting:
- 3 tbsp butter, slightly softened for easy mixing
- 3/4 cup powdered sugar, for smoothness and sweetness
- 2 tsp cocoa powder, for chocolate richness
- A splash of vanilla extract, for flavor enhancement
- 1/2-1 tsp milk, to reach desired consistency
For the Topping:
- 15-20 fresh raspberries, for a tart contrast
- A dusting of powdered sugar, for a sweet finish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 4-inch baking pan.
- Mix the flour, cocoa powder, baking soda, baking powder, and salt in one bowl.
- In another bowl, stir together milk and vinegar, then add oil, sugar, and vanilla.
- Combine the wet and dry ingredients, add hot water, and pour into the pan.
- Bake for 15-20 minutes. While cooling, mix the frosting ingredients until creamy.
- Once cooled, frost the cake, top with raspberries, and dust with powdered sugar.
Indulge in this delightful cake, perfect for a solo treat or to share with someone special. Remember to bookmark this recipe for when you need a quick and easy chocolatey escape. Enjoy the delightful combination of rich chocolate and zesty raspberries in every bite!
