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Mini Chocolate Raspberry Cakes

 Mini Chocolate Raspberry Cakes
Instead of making individual hot fudge sundaes for guests, make these cute little cakes! Raspberry and chocolate always pair well. I like to stir 1/2 cup raspberries directly into the sauce, but you can also use them as a garnish.—Pamela Shank, Parkersburg, West Virginia
4 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup canola oil
  • 1/2 teaspoon raspberry extract
  • 1/4 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • RASPBERRY SAUCE:
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 cups fresh raspberries
  • 1/4 cup water
  • TOPPING:
  • 1 cup vanilla ice cream
  • 1 cup hot fudge ice cream topping, warmed
  • Chopped pecans and additional fresh raspberries, optional

Directions

  • In a bowl, beat the egg, sugar, water, oil and extracts until well
  • blended. In another bowl, combine the flour, cocoa, baking soda and
  • salt. Gradually beat into sugar mixture until blended.
  • Pour into four 4-in. fluted tube pans or 6-oz. ramekins coated with

2 of 2

Mini Chocolate Raspberry Cakes (continued)

Directions (continued)

  • cooking spray. Bake at 350° for 25-30 minutes or until a
  • toothpick inserted near the center comes out clean. Cool for 5
  • minutes before removing from pans to a wire rack to cool completely.
  • For raspberry sauce, in a saucepan, combine sugar and cornstarch.
  • Stir in raspberries and water; bring to a boil. Cook and stir for
  • 1-2 minutes or until thickened. Remove from the heat; cool slightly.
  • Press through a sieve; discard seeds.
  • Scoop ice cream into cake centers. Drizzle with ice cream topping and
  • raspberry sauce; sprinkle with pecans and additional raspberries if
  • desired. Yield: 4 servings.
Nutritional Facts: 1 serving equals 1,044 calories, 41 g fat (6 g saturated fat), 120 mg cholesterol, 782 mg sodium, 159 g carbohydrate, 10 g fiber, 14 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.