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.
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.