Raspberry Chocolate Cake: a miniature white cake filled with tart raspberries and dark chocolate, with raspberry cream cheese frosting and ganache drizzle
Today, the wildcake blog turns one year old. Wow! It feels like I’ve made it to the blogging world’s rite of passage. While it kind of feels like I’ve been blogging forever already, it’s actually pretty amazing that I am getting to celebrate my first blogiversary today. Starting this website was scary to me. It took me about five years of thinking and dreaming about it before I got the courage to buy a domain. Then it took me about another year before I even published something on it.
At first, it felt uncomfortable to publish posts and put them out there for the world to see – even though in reality, no one in the world was even looking at that point, and I knew it. Multiple times I considered deleting everything and shutting the whole thing down. I wondered if it was stupid, if my pictures were too embarrassing to put up, if there was no point…
But the more I pushed past that discomfort, I got into it. The truth is, I love blogging about food and baking and farming. I love learning new techniques, both in baking and in photography. I enjoy coming up with exciting flavors and designing cakes and making edible art. And then trying to capture it all in a photograph. And, of course, feeding my creations to people I love. I don’t want to stop at all, even if there never is a point. I think that’s what people call “passion”.
I suppose this could apply to anything in life that we really want. Those things that we think and dream about for years before we take the first real step. And then we finally do, and it’s scary, and it’s uncomfortable, and we doubt ourselves and make up sexy excuses. But, if we can just push ourselves a little and accept that if we’re never willing to be uncomfortable then we’re never going to grow or achieve our desires, things start to fall into place.
So, what have you been putting off?
Okay, now about this little raspberry chocolate cake. I got these new 4″ round cake pans because sometimes, even a 6″ cake is too much when you don’t have enough people to feed. And, of course, they’re utterly tiny and adorable.
This cake is moist and lightly sweet. It is filled with tart, juicy raspberries and silky dark chocolate ganache. Raspberry cream cheese frosting seals the deal, wrapping the cake in it’s lovely pink robe. A ganache drizzle works to catch the eye and provide another little hit of chocolate. A perfect, mini, springtime cake.
I guess that’s really all there is to know about that.
Thank you everyone who has ever visited the wildcake site! Please feel free to leave a comment or send a message anytime. I hope you enjoy the recipes, pictures, stories, and occasional life advice.
Raspberry Chocolate Mini Cake
Moist white cake, tart raspberries, and dark ganache make the perfect springtime cake - mini style
- 2 ounces unsalted butter soft
- 1/2 cup flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk room temperature
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 1/2 cups raspberries fresh or frozen
- 2-3 tbsp sugar (to taste)
- 1 tsp fresh lemon juice
- 4 ounces dark chocolate chopped
- 1/3 cup heavy cream
raspberry cream cheese frosting
- 4 ounces cream cheese soft
- 4 ounces unsalted butter soft
- 1/2 cup powdered sugar sifted
- 1/2 tsp vanilla
- about 2 tbsp raspberries from filling
for the cake:
Preheat oven to 350 F. Grease two 4" cake pans and line the bottoms with parchment.
In the bowl of a stand mixer fitted with the paddle attachment, combine dry ingredients. Add butter and mix on low until mixture resembles bread crumbs.
In a separate bowl, whisk together wet ingredients. Add about half of this to butter and flour mix and beat on medium speed until creamy and fluffy, 2-3 minutes. Turn mixer to low, adding remaining milk mixture in a gradual stream until just incorporated. Divide batter evenly between prepared pans and bake until golden brown, about 25 minutes. Allow to cool completely.
for the filling:
While cakes bake, combine raspberries, sugar, and lemon juice in a small saucepan. Cook on medium-high, stirring constantly, until berries are broken down and mixture is thickened, about 10 minutes. Adjust for sugar as desired and allow to cool completely.
Pour chopped chocolate into a stainless steel bowl. Heat cream gently on the stove until just before boiling; pour hot cream over chocolate and allow to sit about 30 seconds. Whisk together gently until ganache is smooth.
Beat cream cheese until smooth and there are no lumps. Add butter and continue to beat until silky and fluffy, about 1 minute. Add sugar gradually; cream until smooth. Add vanilla and beat once more to incorporate. Stir in about 2 tbsp of cooled raspberry filling.
Slice each cake in half horizontally. On bottom layer, spread a thin layer of raspberry filling. Place next cake layer on top and spread with a thin layer of ganache. Repeat with remaining layer and raspberry filling. Top with final cake. Apply a thin coat of raspberry cream cheese frosting to entire cake to crumb coat. Chill at least 20 minutes. Frost with remaining frosting as desired. Allow to chill again. Drizzle warm ganache around edges with a spoon.
This raspberry chocolate cake should be refrigerated, but will taste best if allowed to warm up for about 20 minutes before serving. Will keep in fridge for about 3-4 days.