MINI CHOCOLATE RASPBERRY CAKE

Moist and rich chocolate cake with raspberry buttercream... Can it get any better? For the upcoming Valentine's Day I think this cake i a must bake! This recipe is for a mini cake, but if you want to make it bigger just double the ingredients :)

Ingredients for the cake :

2 eggs

60 g sugar

45 g cake flour

20 g cocoa powder

0,5 tsp baking powder

10 ml vegetable oil

15 ml milk

0,5 tsp vanilla extract

Beat the egg whites till soft peaks, start adding the sugar 1 tsp at a time till all is incorporated. Add the egg yolks and whisk gently till combined. Add the oil, milk and vanilla extract and whisk gently. Sieve the flour, cocoa powder and baking powder and whisk till combined.

Devide the batter equally between 10 cm baking pans, depending on how many layers you prefer. Bake every layer at 180°C (350°F) for 30 minutes. Let the cakes cool before adding the buttercream.

Ingredients for the raspberry buttercream :

• 120 g softened butter
• 180 g icing sugar
• 0,5 cup mashed raspberries

If you are using frozen raspberries, make sure they warm up to room temperature before using.

Beat the butter on high speed for minimum of 5 minutes.

Start adding the icing sugar 1 tbsp at a time. Add the raspberries and mix till well combined.

Layer and decorate this amazing cake as you wish. Enjoy! :)