COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Mini Chocolate Raspberry Cakes

This chocolate cake just might be the most adorable, delicious, bites of happiness.

8 slices

Easy 15 minutes

Ingredients

Ingredients

For the recipe Mini Chocolate Raspberry Cakes

For Moist Cake:

1 box Dr. Oetker Nona Luxury Moist Cake Chocolate
3 Eggs (Large)
100 ml Water
150 ml Vegetable Oil

For Cream:

3 tbsp Dr. Oetker Nona Cocoa Powder
150 ml Whipping Cream

For the Decoration:

Raspberry
Mint Leaf

preparation

Preparation

1

Preheat oven to 180˚C.

2

Place Dr. Oetker Nona Luxury Moist Cake Chocolate, water and eggs in a mixing bowl. Mix at high speed for 3 minutes.

3

Add in vegetable oil and mix at low speed for 1 minute or until batter is light and fluffy. Pour batter in a greased 24cm square cake pan.

4

Bake at 180˚C for 55 minutes and set aside

5

Cut out circles from the cake using the a 6cm round cookie cutter. The number should be even as each cake needs 2 circles.

6

Beat the whipping cream with cocoa powder until stiff peak form. Place the cocoa cream in the piping bag.

7

Squeeze small cream dots onto the cake bases, place a second base on top and squeeze more dots on top. Repeat for the rest of the cakes. Decorate the cakes with raspberries and mint leaves."