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Mini Double Chocolate Berry Cakes Recipe

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4.1 from 10 reviews

These mini double chocolate berry cakes offer a rich and moist chocolate experience with a burst of fresh berries on top. Baked in tall, thin mason jars, these individual cakes are frosted with luscious chocolate ganache and adorned with strawberries, blueberries, and raspberries for a visually stunning and delicious dessert perfect for parties or special occasions.

Ingredients

Cake Ingredients

  • 1 cup Flour
  • ¾ cup Sugar
  • Heaping ⅓ cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ teaspoon Espresso Powder
  • ½ cup Coconut Milk
  • ¼ cup Vegetable Oil
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • ½ cup Boiling Water

Toppings and Garnish

  • 1 Double Recipe Chocolate Ganache (prepared separately)
  • About 18 Strawberries, halved
  • ½ pint Blueberries
  • ½ pint Raspberries

Instructions

  1. Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the cakes.
  2. Prepare Mason Jars: Grease and flour 5-6 tall, thin mason jars to prevent the cakes from sticking during baking.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until evenly distributed.
  4. Add Wet Ingredients: Incorporate the coconut milk, vegetable oil, egg, and vanilla extract into the dry ingredients and mix until just combined, being careful not to overmix.
  5. Mix in Boiling Water: Stir in the boiling water gently until the batter becomes smooth and uniform, scraping the bottom of the bowl once to ensure thorough mixing.
  6. Fill Mason Jars: Pour the batter into the prepared mason jars, filling each to no more than one-third full to avoid overflow during baking.
  7. Bake Cakes: Place jars in the oven and bake for approximately 12 minutes. Start checking for doneness around this time; the cakes are ready when their tops are puffy and firm. Slightly overbaking is preferable to underbaking.
  8. Cool and Remove Cakes: Allow cakes to cool for 5 minutes in the jars. Then invert each jar and carefully remove the cake, using a knife to run around the edges if needed to loosen.
  9. Slice Cakes: Once cooled completely, level the tops and slice each cake in half horizontally to yield 10-12 mini cakes.
  10. Arrange Cakes: Place each mini cake on a small plate or use the metal tops from the jars as serving bases for easy handling.
  11. Apply Ganache: Spread the chocolate ganache on each cake at a spreadable consistency. If the ganache is too runny, let it set; if too firm, warm briefly in the microwave and stir until smooth.
  12. Decorate Ganache Sides: Using a fork or the back of a small paintbrush, create textured lines around the sides of the ganache-covered cakes by running down from top to bottom.
  13. Top with Berries: Garnish each mini cake with about three strawberry halves and as many raspberries and blueberries as desired.
  14. Serve or Chill: Serve immediately or refrigerate to achieve a more truffle-like texture for the cakes.

Notes

  • Some cakes can be left uncut for a variety in height—tall or mini-sized versions.
  • Ensure batter does not fill jars beyond one-third to prevent messy overflow.
  • Chocolate ganache should be at a spreadable consistency for best frosting results.
  • You can use the mason jar lids as creative serving platters for easy presentation and portability.

Find it online: https://bitezly.com/mini-double-chocolate-berry-cakes-recipe/