Mini Chocolate Cake with Fresh Berries Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cakes evenly.
- 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.
- 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.
- 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.
- 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.
- 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
