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Rich chocolate cake is frosted with ganache and topped with berries for these mini double chocolate berry cakes. I just love mini cakes and these are simply presented with nothing more than a pile of fresh berries on top. Just Chocolate cake, chocolate ganache, and berries.
Mini Double Chocolate Berry Cakes is one of the most favored of current trending meals on earth. It is easy, it's fast, it tastes yummy. It is enjoyed by millions every day. Mini Double Chocolate Berry Cakes is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have mini double chocolate berry cakes using 12 ingredients and 3 steps. Here is how you can achieve that.
Ingredients needed to serve Mini Double Chocolate Berry Cakes:
- For the cakes:
- 150 g caster sugar
- 150 g dairy free spread
- 3 eggs
- 150 g gluten free self raising flour
- 1 tablespoon cocoa powder
- To decorate:
- 2 tablespoons raspberry jam
- 200 g icing sugar
- 100 g dairy free spread
- 1 tbsp cocoa powder
- 200 g fresh mixed berries
Have you ever been out to dinner with a significant other and they order a slice of cake. This decadent mini chocolate cake is made to look a little more elegant with a little two-tone frosting. Mini Double Chocolate Berry Cakes - The Kitchen McCabe. Raspberry Chocolate Layer Cake made of chocolate cake layered with smooth chocolate Refrigerate the cake until ready to serve.
Directions to serve Mini Double Chocolate Berry Cakes:
- Preheat the oven to 180oC - Grease an line an individual cake mould tray - Whisk together the caster sugar and dairy free spread until light and fluffy - Beat in the three eggs one at a time - Stir in the gluten free flour and cocoa powder - Three quarter fill each of the moulds with the cake mixture - Bake in the oven for 20 minutes
- Remove from the oven and cake moulds - Allow to cool completely - Make the frosting by whisking together the icing sugar, dairy free spread and cocoa powder until light and fluffy
- Cut each mini cake in half and spread the top half with the frosting and the bottom half with the berry jam - Sandwich the cakes back together - Spread some frosting on the top of each cake and top with mixed fresh berries
The cake is best when served at room temperature and I'm a huge fan of your cakes especially the Berry Mascarpone Layer Cake which I think is amazing! Buttermilk keeps this cake frim Ina Garten moist and light, and the bit of coffee in the cake and frosting keeps the sweetness in check. Dust the pans with flour, tapping out any excess. This Mini Chocolate Bundt Cake is tender, moist, and insanely delicious!! Just look at that Chambord® infused ganache!!
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