Mini Chocolate Buttercream Cakes with Raspberries
Tender chocolate sheet cake cut into mini cakes, frosted with cocoa buttercream, and topped with chocolate shavings and raspberries.
Equipment
- Rimmed baking tray
- Parchment paper
- Stand mixer or hand mixer
- round cutter
Ingredients
Main Ingredients
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder sifted, natural
- ¾ tsp baking powder
- ¾ tsp baking soda
- 1 cup granulated sugar
- ¼ tsp kosher salt
- 1 large egg room temperature
- ½ cup whole milk room temperature
- ¼ cup neutral oil
- 1 tsp vanilla extract
- ½ cup boiling water
- 1 tsp instant coffee powder optional
- 1 cup unsalted butter softened, for the frosting
- 4 cup powdered sugar sifted
- ½ cup unsweetened cocoa powder for the frosting
- 1 tsp vanilla extract for the frosting
- 5 tbsp whole milk for the frosting
- 2 oz dark chocolate finely shaved
- 1 cup fresh raspberries
- 4 rosemary sprigs for garnish
Instructions
Cooking
- Mix the batter. Whisk the dry ingredients, add the egg, milk, oil, and vanilla, then stir in the boiling water and coffee until smooth.
- Bake. Pour into a lined 16 x 11 inch tray and bake at 350 degrees F for 20 to 25 minutes until a toothpick comes out clean.
- Cool. Cool the cake completely in the tray.
- Frost. Beat the butter with the powdered sugar, cocoa, vanilla, and milk until fluffy, then cut the cake into 12 pieces and frost them.
- Top. Add chocolate shavings, raspberries, and rosemary sprigs.
Notes
Substitutions: Skip the coffee powder if you like. Use strawberries or white chocolate shavings for topping.
Tips: Use natural cocoa and cool the cake completely before frosting.
Storage: Keep airtight at room temperature for up to 3 days, refrigerate for about a week, or freeze unfrosted cakes for up to 2 months.