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Mini-Brownie Cakes


  • 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.