Mini Chocolate Raspberry Cakes
Preheat oven to 180˚C.
Place Dr. Oetker Nona Luxury Moist Cake Chocolate, water and eggs in a mixing bowl. Mix at high speed for 3 minutes.
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.
Bake at 180˚C for 55 minutes and set aside
Cut out circles from the cake using the a 6cm round cookie cutter. The number should be even as each cake needs 2 circles.
Beat the whipping cream with cocoa powder until stiff peak form. Place the cocoa cream in the piping bag.
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."