Description
A rich and moist mini chocolate cake with hints of raspberry, perfect for a single serving or sharing between two.
Ingredients
Scale
- 45g unsalted butter, melted
- 45g dark chocolate, melted
- 75g plain flour
- 20g chocolate powder
- 83g brown sugar
- ¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 egg
- 25ml vegetable oil
- 40ml whole milk
Instructions
- Preheat your oven to 175°C (350°F) and line your 4-inch cake tin with parchment paper to prevent sticking.
- Melt the butter and dark chocolate together in the microwave (20-second bursts) or over a double boiler until smooth. Set aside to cool slightly.
- In a bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, and bicarbonate of soda until well combined.
- Make a well in the center and add the egg, vegetable oil, and milk. Stir gently until mostly combined.
- Pour in the melted butter and chocolate mixture and mix until smooth. Be careful not to overmix.
- Pour the batter into your lined cake tin and smooth the top.
- Bake for 20 minutes or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let it cool for 5-10 minutes before serving. Enjoy warm with ice cream, whipped cream, or just as it is!
Notes
- Best enjoyed warm for a gooey texture.
- Optional: add fresh or frozen raspberries into the batter before baking.
- Pairs well with whipped cream or vanilla ice cream.
- Make sure not to overbake to retain moisture.
Nutrition
- Serving Size: 1/2 mini cake
- Calories: 320
- Sugar: 22g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg