Mini Double Chocolate Berry Cakes π«π
Mini Double Chocolate Berry Cakes π«π
Prep Time: 15 minutes | Cooking Time: 18-20 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 12 mini cakes
_____Ingredients:_____
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup milk
1 cup mixed berries (such as raspberries, blueberries, and strawberries), washed and dried
Powdered sugar, for dusting
_____Directions:_____
Preheat your oven to 350Β°F (175Β°C). Grease and flour a mini cake pan or line with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared mini cake pan cups.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cakes with powdered sugar and top each with a generous amount of mixed berries.
