Mini Double Chocolate Berry Cakes
Delightful mini chocolate cakes in mason jars topped with fresh berries, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 C. Flour
- ¾ C. Sugar
- heaping ⅓ C. Unsweetened Cocoa Powder
- 1 t. Baking Powder
- ¾ t. Baking Soda
- ½ t. Salt
- ½ t. Espresso Powder Enhances chocolate flavor.
Wet Ingredients
- ½ C. Coconut Milk Can substitute with almond or regular milk.
- ¼ C. Vegetable Oil
- 1 t. alcohol-free vanilla extract
- ½ C. Boiling Water To be added carefully.
Toppings
- 1 Double Recipe Chocolate Ganache Should be velvety and spreadable.
- 18 pieces Strawberries, halved
- ½ pint Blueberries
- ½ pint Raspberries
Instructions
Preparation
- Preheat your oven to 325 degrees.
- Grease and flour 5-6 tall, thin mason jars to prevent sticking.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Pour in coconut milk, vegetable oil, egg, and vanilla; mix until just combined.
- Carefully stir in the boiling water, ensuring the batter is smooth and well-mixed.
- Pour the batter into prepared jars, filling them no more than ⅓ full.
Baking
- Bake for about 12 minutes or until the tops are puffy and firm to the touch.
- Allow the cakes to cool for 5 minutes before inverting the jars to remove them.
- Level the tops of the cakes and cut them in half, resulting in 10-12 mini cakes.
Assembly
- Frost generously with chocolate ganache and top each with 3 strawberry halves, plus as many blueberries and raspberries as you can fit on top.
- Serve them as is, or refrigerate for a truffle-like treat.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen; just thaw in the fridge overnight before serving.