Mini Chocolate Cake with Fresh Berries Recipe

Introduction

These mini chocolate cakes are a delightful treat that come together quickly and easily. Moist and rich, they’re perfect for a small, indulgent dessert. Topped with fresh berries and powdered sugar, they make an elegant finish to any meal.

Ingredients

• 100ml filtered water
• 2 tablespoons coconut oil
• 1 tablespoon flaxseed meal (or chia seeds)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 1/4 cup all-purpose flour
• 2 tablespoons cacao powder (or cocoa powder)
• 31g 72% dark chocolate, finely chopped (or chocolate of your choice)
• 1/4 cup turbinado sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• Powdered sugar, for dusting
• Raspberries, for garnish
• Blueberries, for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
2. Step 2: In a medium bowl, combine the filtered water, coconut oil, flaxseed meal, vanilla extract, and apple cider vinegar. Stir well and let sit for 10 minutes to thicken and activate the flaxseed or chia seeds.
3. Step 3: Lightly oil your ramekins with coconut oil, then dust the inside evenly with cacao powder. Shake out any excess powder.
4. Step 4: Sift the all-purpose flour and cacao powder into the wet mixture. Add the chopped dark chocolate, turbinado sugar, baking powder, baking soda, and salt. Whisk until the batter is uniform; small lumps from the chocolate are normal.
5. Step 5: Divide the batter evenly among the prepared ramekins. Place them directly on the oven rack and bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Remove from the oven and cool for 10 minutes. Run a knife around the edges to loosen, invert each ramekin onto a plate, and gently release the cake. Dust with powdered sugar and garnish with raspberries and blueberries. Serve immediately.

Tips & Variations

• For a nutty twist, add a tablespoon of finely chopped nuts to the batter before baking.
• If you prefer a sweeter cake, increase the turbinado sugar by a tablespoon.
• Swap cacao powder for regular cocoa powder if needed, but note the flavor will be less intense.
• Use vegan dark chocolate to keep the recipe fully plant-based.

Storage

Store any leftover mini cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for 15-20 seconds before serving. These cakes are best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini chocolate cakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend of equal measure. Be sure the blend includes xanthan gum or another binder for best results.

What can I use instead of flaxseed meal?

You can replace flaxseed meal with chia seeds or even omit it, though it helps with binding and moisture. If omitting, consider adding an extra tablespoon of coconut oil to keep the texture moist.

Mini Chocolate Cake with Fresh Berries Recipe

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This Mini Chocolate Cake recipe is a quick and easy single-serve dessert that combines rich dark chocolate and cacao powder for an indulgent but simple treat. Made with wholesome ingredients like flaxseed meal and coconut oil, these individual cakes are perfect for a cozy dessert served warm and garnished with fresh berries and powdered sugar.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 2 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 100ml filtered water
• 2 tablespoons coconut oil
• 1 tablespoon flaxseed meal (or chia seeds)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar

Dry Ingredients

• 1/4 cup all-purpose flour
• 2 tablespoons cacao powder (or cocoa powder)
• 31g 72% dark chocolate, finely chopped (or chocolate of your choice)
• 1/4 cup turbinado sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt

Garnish

• Powdered sugar
• Raspberries
• Blueberries

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cakes evenly.
2. Mix Wet Ingredients: In a medium-sized bowl, combine the filtered water, coconut oil, flaxseed meal, vanilla extract, and apple cider vinegar. Stir well and let the mixture sit for 10 minutes, allowing it to thicken and activate the flaxseed meal or chia seeds.
3. Prepare Ramekins: Lightly oil the inside of your ramekins with a small amount of coconut oil. Then, dust the inside with cacao powder by either sifting it through a strainer or adding about a tablespoon directly and swirling it around to coat evenly. Shake out any excess powder.
4. Add Dry Ingredients: After the wet mixture has thickened, sift the all-purpose flour and cacao powder into the bowl using a fine mesh strainer. Add the finely chopped dark chocolate, turbinado sugar, baking powder, baking soda, and salt. Whisk all ingredients together until the batter is uniform; some lumps from the chopped chocolate are expected.
5. Fill Ramekins and Bake: Distribute the batter evenly among the prepared ramekins. Place the ramekins directly on the oven rack and bake for 15 to 17 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
6. Cool and Serve: Remove the ramekins from the oven and allow them to cool for 10 minutes. Run a knife or thin metal spatula around the edges to loosen the cakes. Invert each ramekin onto a serving plate and gently drop the cake out. Dust with powdered sugar and garnish with fresh raspberries and blueberries. Serve immediately and enjoy your mini chocolate cakes!

Notes

• For a vegan version, use flaxseed meal or chia seeds as an egg substitute and ensure the dark chocolate is dairy-free.
• You can substitute turbinado sugar with brown sugar or coconut sugar for different flavor nuances.
• Be careful not to overbake the cakes to keep them moist and tender.
• Make sure to let the wet mixture sit so the flaxseed or chia seeds activate properly, acting as a natural binder.
• If you don’t have ramekins, small oven-safe bowls or silicone molds can work as alternatives.

Keywords: mini chocolate cake, single serve cake, easy dessert, vegan chocolate cake option, quick chocolate cake, individual cakes, healthy dessert