Easy Mini Double Chocolate Berry Cakes

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Mini Double Chocolate Berry Cakes deliver everything you love about a fancy pâtisserie dessert—moist chocolate cake, glossy ganache, and a crown of fresh berries—scaled into charming individual portions you can bake in simple jars or molds. The method is surprisingly approachable: make a quick cocoa batter, bake it in narrow vessels so each cake rises tall, slice the minis in half, then blanket them in silky ganache and pile on strawberries, raspberries, and blueberries. The result is an elegant sweet with rich chocolate flavor, bright berry freshness, and a melt-in-your-mouth texture that feels special on any occasion.

Why You’ll Love This Mini Double Chocolate Berry Cakes

These little beauties are a baker’s secret weapon. Instead of fussing with multiple pans or leveling a large cake, you bake one batch of batter in small, straight-sided containers (think narrow jars or metal molds). The cakes bake quickly, cool fast, and are easy to portion for parties or gifts. “Double chocolate” means cocoa in the batter and a ganache finish on top, giving you deep cocoa notes plus a truffle-like glaze. The fresh berry topping balances the richness with acidity and a pop of color. Because each dessert is individual, presentation is effortless—no messy slicing at the table—and every plate looks restaurant-worthy.

Ingredients for Mini Double Chocolate Berry Cakes

Chocolate Cake Base

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ⅓ cup heaping unsweetened cocoa powder
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon fine salt
• ½ teaspoon espresso powder (optional but recommended)
• ½ cup coconut milk (or buttermilk; see swaps)
• ¼ cup neutral oil (vegetable or canola)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup boiling water

Double-Chocolate Ganache

• 12 ounces (about 340 g) semisweet chocolate, finely chopped
• 1 cup heavy cream (or full-fat coconut cream)
• Pinch of fine salt
• Optional: 1 teaspoon light corn syrup or honey for extra shine

Berry Topping

• 18 small strawberries, hulled and halved
• ½ pint blueberries
• ½ pint raspberries
• Optional: a spoonful of seedless raspberry jam for gloss

For Preparing the Molds

• Softened butter or nonstick spray
• A little cocoa powder or flour for dusting

Yield: 10–12 mini cakes (baked as tall, narrow cakes that are halved to make two per jar)

Ingredient Notes (Substitutions, Healthy Swaps)

• Dairy options: Coconut milk provides subtle richness and keeps the crumb tender. Buttermilk makes the crumb slightly tangier and ultra-soft. If you don’t have either, use regular milk with 1 teaspoon lemon juice stirred in and rested 5 minutes.
• Gluten-free: Use a high-quality 1:1 gluten-free baking blend. Let the batter rest 10 minutes before portioning to hydrate starches.
• Refined sugar tweaks: You can replace up to ¼ of the granulated sugar with light brown sugar for a moister crumb and mild caramel notes.
• Espresso powder: It won’t make the cake taste like coffee; it enhances chocolate flavor. If you prefer to skip caffeine, omit it entirely or use decaf espresso powder.
• Ganache choices: Semisweet chocolate is classic and balanced. Bittersweet (60–70%) yields a less sweet, more intense finish; milk chocolate will be sweeter and softer.
• Berry mix: Use any combination you like. Blackberries are gorgeous; sliced cherries are fabulous in summer.

Step-by-Step Instructions

Step 1 – Prep the Molds and Oven

1. Heat the oven to 325°F (163°C). Lower heat helps keep mini cakes moist and prevents domed tops from over-browning.
2. Choose your vessels: Narrow, straight-sided jars (about 2 inches wide and 5–6 inches tall) or metal pudding molds work best. Avoid jars with a neck or shoulders that taper inward; straight sides make unmolding easy.
3. Grease and dust: Lightly butter or spray the inside of each jar. Dust with cocoa (or flour), tap out the excess, and set on a rimmed baking sheet for stability.

Step 2 – Mix the Cocoa Batter

1. Combine dry: In a bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder until evenly blended.
2. Add wet: Whisk in coconut milk (or buttermilk), oil, egg, and vanilla until smooth and glossy.
3. Finish with hot water: Pour in the boiling water and whisk just until the batter loosens and shines. The mixture will be thin; that’s what gives a plush, tender crumb.

Step 3 – Fill and Bake

1. Portion carefully: Fill each prepared jar no more than one-third full—these cakes rise quite a bit.
2. Bake: Slide the tray into the oven and bake about 12–15 minutes, checking early. A toothpick should come out with a few moist crumbs.
3. Cool: Let jars rest 5 minutes. Run a thin knife around the edges and gently unmold onto a rack. Cool completely. For super neat slicing, chill the cakes 20–30 minutes.

Step 4 – Make the Double-Chocolate Ganache

1. Heat cream: Warm cream in a small saucepan until steaming with tiny bubbles at the edges; do not boil.
2. Melt and stir: Place chopped chocolate in a heatproof bowl. Pour hot cream over, cover 2 minutes, then whisk from the center outward until silky. Add a pinch of salt and corn syrup or honey if you want extra gloss.
3. Set to spreadable: Let ganache cool, stirring occasionally, until it thickens to a spreadable consistency—think soft peanut butter. If it firms too much, warm gently; if it’s still runny, let it stand a bit longer.

Step 5 – Slice, Frost, and Finish

1. Slice: Use a serrated knife to halve each mini cake horizontally. If any domes formed, level lightly first so both halves sit flat.
2. Ganache coat: Spread a generous layer of ganache over each mini, allowing some ridges on the sides if you like a rustic, striated look. You can chill briefly between coats for an even smoother finish.
3. Berry crown: Toss berries very gently. If you want a glossy look, warm a tablespoon of seedless raspberry jam and dab over the berries. Arrange a small mound on each mini cake.
4. Chill and serve: Refrigerate 10–15 minutes to set the ganache, then serve at cool room temperature for the softest bite.

Pro Tips for Success

1. Use straight-sided molds: They release cleanly and keep the minis perfectly cylindrical. If you only have jars with a shoulder, line with a strip of parchment to aid release.
2. Mind the fill line: One-third full is the sweet spot; overfilling leads to mushroom caps that are hard to slice neatly.
3. Chill before slicing: A quick chill tightens the crumb and prevents crumbling when you halve the cakes.
4. Ganache texture is key: Too warm and it will drip; too cold and it won’t spread. Aim for a supple, frosting-like consistency.
5. Small berry pieces: Halve or quarter large berries so they sit securely on top and don’t topple off the mini surface.
6. Serve slightly cool: Chocolate flavors bloom as the ganache softens. Pull minis from the fridge 15–20 minutes before serving.

Flavor Variations

• Black Forest Mini: Add a splash of cherry juice to the ganache and top with cherries and chocolate curls. (Use cherry syrup or juice—no alcohol needed.)
• Mocha Hazelnut: Stir 1 tablespoon hazelnut spread into the ganache and finish with toasted chopped hazelnuts and chocolate-covered espresso beans.
• Raspberry Truffle: Fold a spoonful of seedless raspberry jam into the ganache between layers and top with only raspberries plus a dusting of cocoa.
• Orange Chocolate: Add 1 teaspoon orange zest to the batter and garnish with orange segments and shaved dark chocolate.
• Almond Crunch: Swap ¼ cup of the flour for finely ground almonds and finish with sliced almonds and berries.

Serving Suggestions

• Elegant dessert plate: Drag a brush of berry coulis or chocolate sauce across the plate, set a mini cake on the swipe, and add three glossy berries for a restaurant finish.
• Tea-time tower: Stack two minis on a tiered stand with macarons and shortbread; the berry crowns provide a pop of color against the chocolate.
• Party favors: Nestle each mini on a 3–4 inch cake board, slip into a clear clamshell or small cake box, and tie with ribbon.
• Holiday table: Mix red raspberries and blueberries for patriotic themes, or use only raspberries and shaved white chocolate for a festive winter look.

Storage and Freezing Instructions

• Room temperature (short term): If your space is cool (below 70°F/21°C), minis can sit out for up to 2 hours for serving.
• Refrigerator: Store covered for 2–3 days. For best texture, let the cakes stand at room temperature 15–20 minutes before serving so the ganache softens.
• Freezer (cakes only): Freeze unfrosted mini cakes (whole or halved), well wrapped, for up to 2–3 months. Thaw overnight in the fridge and bring to room temperature before glazing.
• Freezer (finished): You can also freeze fully ganached (but not berry-topped) minis for up to 1 month. Chill until firm, wrap well, and thaw in the refrigerator; add fresh berries just before serving.
• Travel tip: Chill minis until the ganache is set, then box snugly. Add berries at the destination for pristine tops.

Nutrition Facts (Per Serving)

Approximate values for 12 minis with ganache and berries.

Nutrition varies with chocolate percentage, berry amount, and portion size.

FAQ About Mini Double Chocolate Berry Cakes

Final Thoughts

Mini Double Chocolate Berry Cakes are a wonderful blend of convenience and sophistication. The jar-bake method streamlines the process and creates perfectly portioned cakes with tender crumbs and tall stature. A sheen of ganache adds that pâtisserie look, while fresh berries bring brightness and balance. Customize the flavors with citrus zest, a different mix of berries, or a nutty garnish, and you’ll have a versatile template for every season. Whether you’re planning a dinner party or assembling sweet gifts, these minis guarantee a memorable, chocolate-forward finish with minimal fuss.

Mini Double Chocolate Berry Cakes

Mini Double Chocolate Berry Cakes are elegant, rich desserts featuring moist cocoa cake, silky ganache, and a fresh berry topping. Baked in jars or molds, these charming individual cakes are perfect for entertaining or gifting—no slicing required.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 12 mini cakes

Calories 360 kcal

Ingredients

  

Chocolate Cake Base

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder heaping
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp fine salt
• 1/2 tsp espresso powder optional
• 1/2 cup coconut milk or buttermilk
• 1/4 cup neutral oil vegetable or canola
• 1 large egg at room temperature
• 1 tsp vanilla extract pure
• 1/2 cup boiling water

Double-Chocolate Ganache

• 12 oz semisweet chocolate finely chopped
• 1 cup heavy cream or coconut cream full-fat
• 1 pinch fine salt
• 1 tsp light corn syrup or honey optional, for shine

Berry Topping

• 18 pieces small strawberries hulled and halved
• 1/2 pint blueberries
• 1/2 pint raspberries
• 1 tbsp seedless raspberry jam optional, for gloss

Instructions

 

• Step 1: Preheat oven to 325°F (163°C). Grease and dust jars or molds with cocoa. Place on a rimmed baking sheet.
• Step 2: Whisk dry ingredients in a bowl. Add coconut milk, oil, egg, and vanilla. Mix until smooth. Whisk in boiling water until batter is thin and glossy.
• Step 3: Fill jars one-third full. Bake 12–15 minutes until toothpick comes out with moist crumbs. Cool 5 minutes, then unmold and chill 20 minutes for easier slicing.
• Step 4: Heat cream until steaming. Pour over chopped chocolate. Cover 2 minutes, then whisk until smooth. Stir in salt and corn syrup or honey. Cool to spreadable consistency.
• Step 5: Slice each cake in half horizontally. Spread ganache over each mini. Chill briefly. Toss berries and glaze with jam if desired. Top each mini with a berry crown.
• Step 6: Chill 10–15 minutes to set. Serve at cool room temperature for best flavor and texture.

Notes

Use straight-sided jars for easier unmolding. Chill cakes before slicing to reduce crumbling. For glossy ganache, add corn syrup or honey and let cool until soft and spreadable. Store finished cakes in the fridge and add berries just before serving if making ahead.

Keyword berry topping, double chocolate, ganache, jar cakes, mini chocolate cakes

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