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Raspberry Glazed Mini Chocolate Cakes | URBAN BAKES

Raspberry Glazed Mini Chocolate Cakes

  • Author: Connie
  • Total Time: 1 hour, 15 minutes
  • Yield: 1 dozen 1x




  • 3 oz. 60 % Cacao Baking Chips
  • 1/3 cup cocoa powder
  • 3/4 cup brewed coffee, hot
  • 3/4 cup bread flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons distilled apple vinegar
  • 1 teaspoon pure vanilla extract


  • 2/3 cup 60 % Cacao Baking Chips
  • 2/3 cup heavy cream


  • 1 cup fresh raspberries
  • 1/2 teaspoon granulated sugar
  • 1 1/2 cup powdered sugar



  1. Heat oven to 350 degrees F. Grease and flour bottom and sides of 10 to 12 mini bundt wells or a silicone baking tray; set aside.
  2. In a large bowl, whisk 60 % Cacao Baking Chips, cocoa and coffee until baking chips are smooth and have completely melted. Set aside to cool to room temperature.
  3. In a medium bowl, whisk flour, sugar, salt and baking soda.
  4. Whisk in oil, eggs, vinegar and vanilla into the chocolate mixture and continue to stir until mixture becomes homogeneous. Add flour mixture and whisk until smooth.
  5. Pour about 1/3 cup or fill up to 3/4 full in each cavity.
  6. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Allow mini cakes to cool for 5 minutes before transferring them to a wire rack to finish cooling before pouring ganache and glaze.


  1. In a small saucepan, bring baking chips and heavy cream just to a boil, stir until mixture becomes homogeneous. Remove from heat and set aside to thicken.


  1. Reduction: In a small saucepan, mash raspberries and mix in granulated sugar; bring to a simmer over medium heat for about 5 minutes until the mixture has thickened.
  2. In a small bowl, use a fine mesh sieve to strain the reduced raspberries, reserve the flesh to use as a compote filling and the liquid portion for the glaze.
  3. To make the glaze, stir 1 cup of powdered sugar to the raspberry juice and stir until the glaze is void of any sugar lumps. Stir in the remaining 1/2 cup of powdered sugar if a thicker consistency is desired.


  1. Once mini cakes are cooled, create a small well in the center of each cake and insert about 1/4 to 1/2 teaspoon of raspberry compote.
  2. Place cakes over a wire rack with a plate underneath to catch any drippings. Pour ganache over each cake and leave to dry. Note: to help facilitate the drying process, chill mini cakes in the fridge for 5 to 10 minutes before drizzling the glaze.
  3. Meanwhile, pour glaze into one corner of a sandwich bag, seal closed and cut a small hole at one corner of the sandwich bag. Remove cakes from fridge and drizzle the tops with the raspberry glaze. ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
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