Miniature chocolate cakes baked in ramekins and decorated with vanilla frosting and fresh berries.
- 1/2 cup granulated sugar
- 1/2 cup all purpose flour
- heaping 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- 1 large egg
- 3 tablespoons milk
- 2 tablespoons vegetable or canola oil
- 1/2 teaspoon pure vanilla extract
- 1/4 cup hot water
- 3/4 cup powdered sugar
- 3 tablespoons unsalted butter at room temperature
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons milk or half and half
- Fresh berries for decorating.
For the cakes:
- Preheat oven to 350°F. Line the bottom of four 4-inch (7oz) ramekins with rounds of parchment. Grease the ramekins well. Set aside.
- With a stand mixer or hand mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add egg, milk, oil, and vanilla extract and beat for 2 minutes. Add hot coffee or hot water, and beat until just combined. The batter will be thin.
- Divide evenly between four prepared ramekins (I used a little over ⅓ cup batter per ramekin). Bake for approximately 20 minutes, until the top springs back when you touch them, and a toothpick inserted into the center comes out clean. Transfer the ramekins to a wire rack to cool completely.
Frosting and decorating:
- Run a thin knife around the edge of each ramekin and carefully remove each cake. With a serrated knife, gently cut the dome off the top of each cake. Discard or save the cake scraps for another use.
- For the frosting: Using a deep bowl, with a hand mixer or stand mixer, beat powdered sugar and butter until smooth (starting the mixer low, then slowly increasing the speed). Add vanilla extract and 1 teaspoon of milk. Beat on medium speed for a minute or two, until light and fluffy. If the frosting appears too thick, add an additional teaspoon of milk.
- Spread the frosting onto the top of each cake. You can leave the cakes in a single layer or stack them to make a double layer cake. Decorate the top with berries.