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Raspberry Glazed Mini Chocolate Cakes | URBAN BAKES

Raspberry Glazed Mini Chocolate Cakes

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  • Author: URBAN BAKES
  • Total Time: 1 hour, 15 minutes
  • Yield: 12 1x
  • Diet: Vegetarian

Description

The Silkiest Poured Chocolate Ganache with a Sweet and Tart Raspberry Compote and Glaze to compliment the Moist Crumb of the Mini Chocolate Cakes making it one of the Best Desserts!

Ingredients

Scale

MINI CAKES

  • 3 oz 60% Cacao Baking Chips
  • 1/3 cup (27 grams) unsweetened cocoa powder
  • 3/4 cup (180 grams) hot brewed coffee
  • 3/4 cup (90 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons (84 grams) vegetable oil
  • 2 large eggs (100 grams)
  • 2 teaspoons (10 grams) distilled apple cider vinegar
  • 1 teaspoon pure vanilla extract

GANACHE

RASPBERRY COMPOTE AND GLAZE

  • 1 cup (115 grams) fresh raspberries
  • 1/2 cup (100 grams) granulated sugar
  • 1 tablespoon (15 grams) water
  • 1 1/2 cups (173 grams) powdered sugar, divided

Instructions

  1. CAKES:  Heat oven to 350°F (175°C). Grease and flour bottom and sides of 10 to 12 mini cake wells; 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 mix until well combined. Add flour-mixture and whisk until smooth. Pour batter into each mini cake well up to 3/4 full.
  5. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Allow mini cakes to cool in the pan for 5 minutes before transferring them onto a wire rack to cool to room temperature before adding the ganache and raspberry glaze.
  6. GANACHE:  In a small saucepan, bring baking chips and heavy cream to a boil, stir until mixture is well blended. Remove from heat and set aside to thicken.
  7. COMPOTE & GLAZE:  In a small saucepan, mash raspberries and mix in granulated sugar with water; bring to a simmer over medium heat for about 5 minutes until the mixture has thickened.
  8. In a small bowl, use a fine mesh sieve to strain the reduced raspberries lightly separating the flesh from the juice. Avoid pressing onto the flesh to extract all of the juice. The flesh will be used as a compote filling and the liquid for the glaze.
  9. To make the glaze, stir 1 cup of powdered sugar to the raspberry juice and mix until smooth. Stir in remaining 1/2 cup of powdered sugar, a 1/4 cup at a time, if a thicker glaze is desired.
  10. ASSEMBLY:  Once mini cakes are cooled, if a small well did not exist within the baking pan, create a well in the center of each cake by removing a small amount of cake. Insert about 1/2 to 1 teaspoon of raspberry compote.
  11. Place cakes over a wire rack with a rimmed baking sheet or plate underneath to catch any drippings. Pour ganache over each cake and leave to dry or chill in the fridge until set, about 10 minutes before drizzling the glaze.
  12. Meanwhile, pour glaze into a pastry bag, twist to seal closed, and cut the tip of the bag to create a small hole. Drizzle the tops with the raspberry glaze. Best served at room temperature. ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Cake
  • Cuisine: American

Find it online: https://www.urbanbakes.com/raspberry-glazed-mini-chocolate-cakes/

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