Hi Everyone! It’s Aida from The Crafting Foodie, and I’m back with another sweet treat. This time I’m sharing an easy, but decadent, Mini-Brownie Cakes.
If you read The Crafting Foodie, you know that chocolate isn’t the most popular flavor in my house. It’s a huge bummer for me because I LOVE chocolate. It’s my one indulgence that I just can’t pass up. I can forgo chips, fries, and pretty much any other unhealthy food, but chocolate. I just can’t let it go!
So, when we had some guests coming over for tea, I knew that I’d have to take the opportunity to make something chocolate. But a huge, three-layered chocolate cake couldn’t happen because I would be left eating 90% of the cake myself. While the thought of indulging in a huge, moist, fudgy chocolate cake brings a smile to my face, my stomach and my pants wouldn’t be so happy. So, I came up with this Mini-Brownie Cake.
It’s two, fudgy brownie layers studded with fresh raspberries and filled with lightly sweetened, fresh whipped cream. Using dark chocolate is a must in this recipe. I used chocolate with a 70% cocoa. The brownie cake layers are so simple, that the chocolate that you use will shine through. So, if you use chocolate with a low cocoa content (anything under 60%), then the Brownie Mini-Cakes will be bland.
This recipe actually makes two Mini-Brownie Cakes, but there’s so small that you’ll never feel guilty digging into the second one. Or, you could do what a responsible chocoholic like me did – I gave the second Brownie Mini-Cake away!
- For the Brownie Cake Layers:
- 200 g of chocolate with 60% plus cocoa content chopped
- 4 tbs unsalted butter
- 3/4 cup light brown sugar packed
- 1/4 cup heavy cream
- 3 large eggs at room temperature
- 1 tsp vanilla
- 1/4 cup all-purpose flour
- 1 tsp espresso powder
- 1/4 tsp salt
- 250 g fresh raspberries
- For the Filling:
- 1 cup heavy whipping cream
- 6 tbs powdered sugar
- Cocoa for dusting
- For the Brownie Cakes:
- Preheat the oven for 300 degrees F.
- Line 4, 4-inch round cake pans with parchment paper and grease the pans.
- In a small bowl, combine the flour, salt, and espresso powder.
- In a sauce pan, combine the chocolate, butter, sugar, and cream. Melt over medium-low heat until it's smooth.
- Allow the chocolate mixture to cool slightly to room temperature.
- Add the eggs, one at at time. Mixing well after each addition.
- Add the vanilla, and mix well.
- Place the chocolate mixture in a large bowl.
- Add the flour, and mix well.
- Divide the batter evenly between the pans.
- Divide the raspberries evenly. Push the berries into the batter.
- Bake for 35 minutes.
- Remove from the oven and allow to cool for about 10 minutes.
- Turn the cakes out on to a cooling rack and allow them to cool completely.
- For the Filling:
- While the cakes cool, using an immersion blender, whip the cream for only about 15 seconds.
- Add the powdered sugar, and continue to whip for about 15 more seconds. Do NOT over mix or the cream will curdle.
- To Assemble the Cakes:
- Place one mini-brownie cake on a cake stand. Fill with 1/4 of the cream.
- Top with the second brownie cake. Top with 1/4 of the cream.
- Dust with cocoa powder.
- Repeat with the other two cakes.