Mini Chocolate Raspberry Cakes For Two

mini chocolate raspberry cakes

It can be difficult baking cakes when there are just two of you to eat it…you either end up eating way more cake than is healthy, or it ends up in the freezer. I try to bake larger cakes and batches of cupcakes only when there is a party to take them to, or when we have people visiting. But sometimes there is no occasion to bake for and you just really want cake…. And that’s where these mini cakes are perfect. The recipe makes exactly two portions of cake, and you don’t even need to buy any special cake tins as they are baked in regular (clean, empty) food tins, the kind that tinned tomatoes, baked beans, soup etc come in. (I used 400g ones – the most common tin size)

mini chocolate raspberry fudge cakes

I love the idea of re-purposing things that would otherwise become rubbish, I save up jars throughout the year to put homemade jams, curds and chutneys in, and tins of all sizes are perfect for baking bread and cakes in. Just make sure that you grease the tin thoroughly and line the base and sides with greaseproof paper, making sure that the paper comes a little above the top of the tin so that you can pull the cake out easily.

mini chocolate cakes for two

I tweaked one of my favourite chocolate cake recipes a little to come up with one that makes exactly the right amount of batter, that meant using only an egg yolk, rather than a whole egg, but you can save the white to make raspberry meringue kisses with, they are the perfect match for these cute little cakes! The cake itself is a delicious, dark, soft, moist chocolate cake, and I iced them with a simple raspberry buttercream, flavoured with seedless raspberry jam, because I wanted pink icing! But you can go for any flavour you feel like – serve with fresh raspberries to really amp up the raspberry flavour, keep it simple with a vanilla frosting, or a chocolate one for a super chocolatey cake, or, my favourite option, stir a couple of tablespoons of salted caramel sauce into the buttercream and then drizzle a little more caramel over the top once you’ve iced the cakes, yum! (I use this piping nozzle to create the rose effect).

mini chocolate tin can cakes

These delicious little cakes would be perfect to serve for dessert on Valentines day, or for any time that you want cake but there’s only two of you to eat it. They are quick and simple to make, taste great and keep well for a few days in an airtight container (if they last that long…there are only two of them!).

mini chocolate raspberry tin can cakes

Mini Chocolate Raspberry Cakes For Two
 
Prep time
Cook time
Total time
 
Delicious mini chocolate cakes with raspberry buttercream for two, baked in tin cans.
Author:
Makes: 2
Ingredients
Cakes
  • 15ml (1 tbsp) sunflower oil
  • 50ml (1/8 cup + 1 tbsp + 1tsp) buttermilk
  • 1 egg yolk
  • ½ tsp vanilla extract
  • 75g (1/3 cup + 1 tbsp + 1 tsp) light brown soft sugar
  • pinch salt
  • 45g (1/4 cup + 2 tbsp) plain flour
  • 25g (1/4 cup) cocoa powder
  • ¼ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 50ml (1/8 cup + 1 tbsp + 1tsp) hot coffee
Buttercream
  • 60g (1/4 cup) softened butter
  • 120g (1 + ¼ cups) icing (powdered) sugar
  • 1½ tbsp seedless raspberry jam
  • ¼ tsp vanilla extract
  • pink gel food colouring (optional)
  • splash milk
Instructions
  1. Heat the oven to 180C/350F/gas mark 4. Grease two clean, empty 400g food tins and line the bases and sides with greaseproof paper, make sure that the paper comes a little above the top of the tin for easy removal.
  2. Whisk together the oil, buttermilk, egg yolk, vanilla extract, sugar and salt.
  3. Mix the flour, cocoa powder, baking powder and bicarb of soda together and sift into the wet ingredients, whisk to combine then stir in the coffee.
  4. Divide the mixture evenly between the tins (I use a digital scale for accuracy).
  5. Bake in the centre of the oven for 20-30 minutes until a skewer inserted into the centre comes out with a few moist crumbs but no wet batter. Leave to cool in the tins. I like to refrigerate the cakes overnight, still in their tins, so that they are easier to slice.
  6. To make the buttercream, whisk the butter until light and fluffy, sift in the icing sugar and add the jam, continue to whisk until very light and smooth.
  7. Whisk in the vanilla extract and a little food colouring, if desired (the jam will colour it pink, the colouring will just make the pink a little stronger).
  8. If the buttercream is too stiff, whisk in a little bit of milk, a teaspoon at a time, until it reaches the desired consistency.
  9. Fit a piping bag with a Wilton 2D nozzle (to make roses), spoon the buttercream into the bag and twist the top closed. (Or just spread the buttercream onto the cakes with a palette knife).
  10. Remove the cakes from the tins and trim the domed tops. Slice each cake into three even layers.
  11. Pipe a swirl of buttercream onto each cake layer then stack them, try to stack them in the same order as they were sliced so that the cakes are even.
  12. Will keep for a few days in an airtight container.
Notes
1. You will need two empty 400g food tins (the most common size)

mini chocolate cakes

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70 Comments on Mini Chocolate Raspberry Cakes For Two

    • hannahhossack
      February 2, 2015 at 12:58 pm (2 years ago)

      Thank you πŸ™‚

      Reply
  1. Lynn | The Road to Honey
    February 2, 2015 at 7:55 pm (2 years ago)

    These are adorable little cakes. It’s just the hubby and myself in our household so I usually bake mini cakes for the same reasons you do. Those peppermint swirl meringues you used to style the cakes are so whimsical. Love them!

    http://www.theroadtohoney.com

    Reply
    • hannahhossack
      February 4, 2015 at 11:42 am (2 years ago)

      Thank you πŸ™‚ I have a habit of baking cakes that are far two big for two people!

      Reply
  2. Janine
    February 2, 2015 at 8:24 pm (2 years ago)

    Love that idea of recycling a food can to bake this cake! Great idea =)

    Reply
    • hannahhossack
      February 4, 2015 at 11:43 am (2 years ago)

      Food cans are so handy for baking little things in πŸ™‚

      Reply
  3. savormania
    February 2, 2015 at 9:19 pm (2 years ago)

    Such a great idea to bake the cakes in tin cans! They look gorgeous and so delicious.

    Reply
    • hannahhossack
      February 4, 2015 at 11:43 am (2 years ago)

      Thank you!

      Reply
  4. Phoebe @ Lou Messugo
    February 3, 2015 at 9:45 am (2 years ago)

    That’s one genous idea to use old cans, I would never have thought of it. what a great tip. And these tiny cakes look perfect too. I’m pinning this so my hopeless brain doesn’t forget your great idea. TastyTuesdays

    Reply
    • hannahhossack
      February 4, 2015 at 11:44 am (2 years ago)

      Thank you! Tin cans are very handy πŸ™‚

      Reply
    • hannahhossack
      February 4, 2015 at 11:46 am (2 years ago)

      Thanks Julie πŸ™‚

      Reply
    • hannahhossack
      February 4, 2015 at 11:46 am (2 years ago)

      Thank you!

      Reply
  5. ciaraattwell
    February 3, 2015 at 10:23 pm (2 years ago)

    I love the idea of baking the cakes in tins. Genius!

    Reply
    • hannahhossack
      February 4, 2015 at 11:47 am (2 years ago)

      Tins are so handy for making little things in – great for portion control!

      Reply
  6. Winnie
    February 4, 2015 at 9:07 am (2 years ago)

    These are AWESOME !!!
    Look so beautiful and romantic and elegant πŸ™‚

    Reply
    • hannahhossack
      February 4, 2015 at 11:48 am (2 years ago)

      Thank you πŸ™‚

      Reply
  7. Jenny @ Let's Talk Mommy
    February 4, 2015 at 11:02 am (2 years ago)

    Wow looks and sounds absolutely amazing. What a lovely treat for upcoming Valentine’s day. Love the styling too! Gorgeous. Have pinned it. Popping over from #tastytuesdays

    Reply
    • hannahhossack
      February 4, 2015 at 11:48 am (2 years ago)

      Thanks Jenny πŸ™‚

      Reply
  8. hannahhossack
    February 4, 2015 at 11:45 am (2 years ago)

    Thank you πŸ™‚

    Reply
  9. Sophie
    February 4, 2015 at 11:57 am (2 years ago)

    These look so beautiful!

    Reply
  10. amindfullmom
    February 4, 2015 at 12:40 pm (2 years ago)

    Absolutely love that these are made from scratch and portion controlled! And you pictures are stellar!

    Reply
    • hannahhossack
      February 4, 2015 at 7:12 pm (2 years ago)

      Thank you!

      Reply
  11. Miranda @ Cookie Dough & Oven Mitt
    February 4, 2015 at 1:54 pm (2 years ago)

    These little cakes are so adorable! I’m glad that I wandered over here from Pinterest to see what was up! Raspberry and chocolate is such a delicious pairing and perfect for Valentine’s day! Pinning these little cuties!

    Reply
    • hannahhossack
      February 4, 2015 at 7:18 pm (2 years ago)

      Thank you for visiting and pinning! πŸ™‚

      Reply
  12. Helen at Casa Costello
    February 4, 2015 at 2:14 pm (2 years ago)

    Amazing colours and photography – you must be so proud of these. Thanks so much for joining in with #Bakeoftheweek New Roundup now open x

    Reply
  13. Giramuk's Kitchen
    February 4, 2015 at 2:37 pm (2 years ago)

    Love this!!! I have the same problem of having to bake for only two! I end up baking too much and giving them away (to anyone willing) or freezing them for later! I am saving this one because there have been way too many times I’ve just wanted a small cake! Plus these looks delicious and perfect!

    Reply
    • hannahhossack
      February 4, 2015 at 7:28 pm (2 years ago)

      It’s awkward isn’t it, we always end up with a freezer full…

      Reply
  14. dishofdailylife
    February 4, 2015 at 7:12 pm (2 years ago)

    Wow! Those are gorgeous!! Pinning and yumming…I need to try making this!

    Reply
  15. myrecipebookuk
    February 4, 2015 at 8:59 pm (2 years ago)

    I love love love everything about this recipe!

    For a start your cakes are so beautiful, I want to reach into the screen and grab one (or maybe both!) and the meringues are so pretty. I also love that you managed to make a small portion of cake. I’d love to share more cakes on my blog but have the same problem that I don’t want to make loads and either eat them all or find a way to store them.
    I also also think the idea about using old tins is brilliant. I’ve never heard that tip before, I’ll have to try it out sometime.

    Sorry, I feel like I’ve gushed which I don’t normally do, clearly I need to go and eat some chocolate cake and calm down πŸ™‚

    Thanks for linking up x

    Reply
    • hannahhossack
      February 6, 2015 at 10:39 pm (2 years ago)

      Aww, thanks Charlotte πŸ™‚ x

      Reply
  16. Sujatha Arun
    February 6, 2015 at 3:27 pm (2 years ago)

    I’m loving your clicks !!! Gorgeous they are !! Such a lovely cake and thanks for bringing it ti fiesta friday

    Reply
    • hannahhossack
      February 6, 2015 at 10:48 pm (2 years ago)

      Thank you!

      Reply
  17. Edible Reflections
    February 6, 2015 at 4:00 pm (2 years ago)

    Chocolate + raspberry = I’ll have 2 please!
    I love the pictures.

    Reply
    • hannahhossack
      February 6, 2015 at 10:50 pm (2 years ago)

      Thank you πŸ™‚ It’s one of my favourite flavour combinations

      Reply
  18. thebrookcook
    February 6, 2015 at 5:46 pm (2 years ago)

    I have a soft spot for mini desserts- these are beyond fabulous!! Baking them in a can is genius though- I have never heard of doing that! SO GREAT!! This is the perfect addition to our pre-Valentine’s Day Fiesta Friday too- especially with those gorgeous raspberry meringue kisses!! Enjoy the party & have a great weekend! πŸ™‚ Josette

    Reply
    • hannahhossack
      February 6, 2015 at 10:52 pm (2 years ago)

      Thanks Josette πŸ™‚ there is something very satisfying about mini desserts!

      Reply
  19. wheelie38
    February 6, 2015 at 7:33 pm (2 years ago)

    Great recipe and ideal with valentines day around the corner, I found you on #RecipeOfTheWeek

    Reply
    • hannahhossack
      February 6, 2015 at 10:54 pm (2 years ago)

      thank you πŸ™‚

      Reply
  20. weebirdie
    February 6, 2015 at 8:52 pm (2 years ago)

    I am astonished with your idea of baking these small beauties in a empty can! Such a lovely idea! I love those dark chocolate and pink combination, perfect for Valentine’s day.

    Reply
    • hannahhossack
      February 6, 2015 at 10:55 pm (2 years ago)

      It is a very handy trick πŸ™‚

      Reply
    • hannahhossack
      February 6, 2015 at 10:58 pm (2 years ago)

      Thank you πŸ™‚ Its called recipe card, it’s quite good – lots of customisation options πŸ™‚

      Reply
    • hannahhossack
      February 7, 2015 at 2:07 pm (2 years ago)

      Thanks Michelle πŸ™‚

      Reply
  21. HonestMum (@HonestMummy)
    February 6, 2015 at 11:53 pm (2 years ago)

    So pretty, honoured to have you linking up to #tastytuesdays x

    Reply
  22. Sarah James
    February 7, 2015 at 9:43 am (2 years ago)

    Wow, I love your mini cakes, so pretty & what a great idea to re use cans. #RecipeOfTheWeek

    Reply
  23. HonestMum (@HonestMummy)
    February 7, 2015 at 10:15 am (2 years ago)

    So utterly beautiful. Off to pin on my Valentine’s board! Thanks for linking up to #tastytuesdays x

    Reply
    • hannahhossack
      February 7, 2015 at 2:19 pm (2 years ago)

      Thank you πŸ™‚ and thanks for pinning! x

      Reply
  24. Amanda
    February 7, 2015 at 5:50 pm (2 years ago)

    Beautiful. I’m obsessed with mini cakes and find it so hard to tweak the proportions perfectly. If you have any tricks, by all mean share! xo

    Reply
    • hannahhossack
      February 10, 2015 at 11:57 am (2 years ago)

      Thank you πŸ™‚ I tend to divide by the number of eggs in the recipe – so if a recipe contains 3 eggs I will make a third of the recipe. If that is still too much then it can be divided by six – using just an egg yolk or white – which one I use depends on the recipe though.

      Reply
        • hannahhossack
          February 11, 2015 at 1:29 pm (2 years ago)

          Thank you πŸ™‚

          Reply
  25. skd
    February 8, 2015 at 2:29 pm (2 years ago)

    Wow! Just Wow! Amazingly pretty.

    Reply
    • hannahhossack
      February 10, 2015 at 11:58 am (2 years ago)

      Thank you!

      Reply
  26. lucyparissi
    February 10, 2015 at 5:37 pm (2 years ago)

    I recently baked my red velvet cakes in tin cans – I love how cute they are that size! Your cakes look absolutely divine – pretty as a picture and I bet amazing to eat as well. You are kicking food blogging butt lady! : ) #CookBlogShare

    Reply
    • hannahhossack
      February 11, 2015 at 1:30 pm (2 years ago)

      Thanks Lucy πŸ™‚ your red velvet cakes looked adorable!

      Reply
    • hannahhossack
      February 15, 2015 at 10:05 am (2 years ago)

      Thank you πŸ™‚

      Reply
    • hannahhossack
      February 18, 2015 at 5:12 pm (2 years ago)

      Thank you!

      Reply

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