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Jul 06

Mini raspberry and chocolate cake

If you are an avid baker burdened with the guilt of creating masses of calorie-laden treats I urge you to invest in a mini cake tin. I love to bake. I would bake all day long if it were not for the fact that I am in a household of two, neither one of us possessing an iota of willpower. So, in order to promote healthy-living, I cannot churn out enormous tray bakes and other high-yield baked goods on a daily basis. A paradox. But then fortuitous circumstances led me to the back of the kithen cupboard where I came across my mini springform cake tin, purchased years ago to make an edible wheel for a motorbike cake. I experienced a profound moment of inspiration as I realised a self-moderating solution was now in my hands.

The recipe below makes eight extremely cute, naturally low calorie portions, or two fairly large pieces which you can stuff into your mouth whilst mumbling ‘I just ate half a cake’ without the tiniest tremor of guilt. Mini-baking enthusiasts and dieters, gather together, and celebrate this cake.

For my first mini dessert experiment go to the Raspberry, Kiwi & Elderflower Cheesecake recipe – a perfect summery treat for two.

Raspberry Chocolate Cake

Recipe – Tiny raspberry and chocolate cake

Have I mentioned how cute this cake is?

  • 15g / ½ oz melted butter, plus a little extra for greasing the tin
  • 70g / 2 ½ oz plain flour
  • ¾ tsp baking powder
  • pinch of salt
  • 25g / 1 oz dark chocolate, chopped into small pieces
  • 10 plump, juicy raspberries (around 80g / 3oz)
  • 1 tbsp beaten free-range egg
  • 40g / 1 ½ oz golden caster sugar
  • 70g / 2 ½ oz sour cream or natural yoghurt
  • 2 tsp demerara sugar

Melt the butter and set aside to cool.

Grease a small springform cake tin – around 11.5cm/4″ diameter and 4cm/1 ½” deep – and line the base with baking parchment.

Whisk together the flour, baking powder, and salt in a bowl. Add the chopped dark chocolate and raspberries and gently toss to mix.

Whisk together the sugar and egg until fluffy and well combined then add the sour cream (or yoghurt) and lightly fold together with the whisk.

Pour the liquid mixture onto the dry ingredients and fold together gently until just combined. Do not overmix!

Pour the mixture into the prepared tin, level the surface and sprinkle with demerara sugar.

Bake for 25 – 30 minutes or until the top is golden brown and a skewer inserted into the centre comes out clean.

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