Small Rasberry Chocolate Cake 🍰🍰

Small Raspberry Chocolate Cake Recipe

🎯 ingredients.

For Cake Base (Mini Pange or Donut Type):

1 cup multi-purpose flour

Sugar ½ measuring cup

1 teaspoon baking powder

½ teaspoon baking soda

A little salt.

½ cup measuring buttermilk (or milk + 1 teaspoon lemon juice)

1 large chicken egg

¼ cup of melted unsalted butter

1 teaspoon vanilla extract

For Ganash Chocolate Coating:

Dark Chocolate Chopped 150 grams (5 oz)

Whipped cream 100 milliliters (½ measuring cup)

1 tablespoon butter (for shine)

For crunchy toppings:

½ cup measuring ground chocolate cookies (e.g., Oreo, no cream)

2 tablespoons finely chopped cocoa or dark chocolate beans

For Decoration:

Fresh raspberries

🎯 how to do

1. Baking Cake Base

Preheat the oven to 180 ° C (350 ° F).

In a bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In another bowl, mix buttermilk, eggs, melted butter and vanilla.

Mix the wet and dry ingredients together until smooth.

Pour the ingredients into a small, fatty cake print or a doughnut print.

Bake for 15-18 minutes until golden yellow and soft to bounce on touch. Rest completely cool.

2. Do Ghanash Glace

Warm the cream until it is extremely hot (do not boil).

Throw the chopped chocolate in. Hold for two minutes.

The poor are smooth. Then add butter for shine.

Stay a little cooler until thickened but still pour.

3. Cake assembly

Place the cold cake and then on the baking paper grill.

Raise the ganash on each cake all over. Let it drip naturally.

Sprinkle crushed cookies and cocoa beans on a wet coating.

Raise fresh raspberries on each piece of cake.

Serving and preservation

It should be eaten the same day for a delicious crisp taste.

It can be stored in an airtight container in the refrigerator for up to 2 days.

Serve slightly cold or at room temperature.