Home Recipes 2-layers Mini Chocolate cakes with Raspberries

2-layers Mini Chocolate cakes with Raspberries

by Nina

These 2-layers 8cm (3.15inch) Mini Chocolate Cakes with raspberry filling and whipped chocolate ganache are a great recipe for cake buffets, small celebrations or as a present for the office. If you scale down the recipe to half the batter, this Mini Chocolate cake recipe would make a great dessert for Valentine’s Day or date night too. One for each person and one to share. Perfect, right? ❤️😊

What I love about this 8cm / 3.15 inch chocolate cake recipe.

  • The recipe is easy to follow what is always a huge plus point in a recipe.
  • The chocolate frosting is a delicious 3 ingredients whipped dark chocolate ganache . Shiny, super delicious, and simple.
  • The cake batter is a chocolate sponge cake which means: soft, airy and the right kind of sweet
  • There isn’t a complicated filling to make. It’s simply raspberry jam thinned with a little water. Great shortcut and the perfect thickness achieved in seconds 😉
  • The chocolate flavor is just perfect. The subtle airy flavor of the sponge cake combined with the rich velvety flavor of the chocolate ganache.
  • One tiny cake has the perfect size to avoid falling into a sugar coma after enjoying it.
  • One small cake is the perfect combination of flavors: The not so sweet chocolate sponge cake, combined with the rich chocolate ganache , filled with the tangy sweet raspberry jam and decorated with fresh raspberries on top of the cake .
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  • Flour: I’m using simple all purpose flour for the chocolate cake batter but you can use cake flour as well.
  • Unsweetened cocoa powder: unsweetened natural cocoa powder thats what is needed in this recipe. Im using dutch-processed cocoa powder. Don’t use any hot chocolate mix for this recipe. Thats something entirely different 🙈🤣
  • Sugar: it’s simple baking sugar im using here but you can use powdered sugar as well for the cake batter . This might shorten your mixing time a little bit because of the finer consistency of the powdered sugar.
  • Eggs: This recipe calls for large eggs at room temperature . So don’t forget to take them out of the fridge 30 minutes before starting with the baking.
  • Salt: a ich of salt can’t be missed in any cake recipe
  • Heavy Cream: The heavy cream is for the rich dark chocolate ganache . The dark chocolate gets melted in the heavy cream.
  • Chocolate: For the ganache Im using chopped dark chocolate 55%-80% . But you can use dark chocolate chips as well.
  • Honey: Im adding 1 tsp of honey to the ganache . It’s just takes out a little bit of the bitterness.
  • Raspberry jam: I add some tablespoons of water to the warmed up jam to thin it a little bit.
  • Fresh berries: You can decorate the top of the cakes with whatever berries you have at hand and are in season . I used raspberries here.

This recipe doesn’t need baking soda, unsalted butter, hot coffee, pure vanilla extract or espresso powder. It’s amazing as it is. ❤️😊

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What other things you need for making these Mini Chocolate cakes.

  • A stand mixer or an electric mixer. It makes your baking life so much easier 😉.
  • Parchment paper for the baking sheet
  • A small bowl, medium bowl and a large bowl for weighing all the ingredients.
  • Double boiler for melting the chocolate in the heavy cream
  • Rubber Spatula
  • Stainless steel cake ring 8cm / 3.15 inch
  • Offset spatula or a spoon to swirl some chocolate ganache on the cake tops
  • Piping bag and a round tip, 1,5cm(0,6 inch) large
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Stainless steel cake ring 8cm /3.15inch

What is important to pay attention to in this mini cakes recipe.

  • Make sure that all the ingredients are weight properly.
  • Start mixing together the eggs and the water at low speed and increase to medium speed when it starts to get frothy.
  • It’s the same for the egg yolks and the sugar. Start out at low speed and increase after 2-3 minutes to medium speed.
  • In a large mixing bowl carefully start to fold in 1/3 of the stiff egg whites into the egg yolk sugar mixture. When that 1/3 ist folded in fold in the rest.
  • Make sure that you don’t beat out the air when folding in the egg whites and the flour.
  • When you start mixing together the melted chocolate and the heavy cream make sure that it’s a homogenous batter.
  • Let the chocolate ganache cool completely to room temperature before whipping it up.
  • When the sheet of chocolate cake is cooled and you beginn with cutting out the mini cake layers you can either be brutal and just push down the cake ring into the batter or… You lay the cake ring on top of the cake and cut the cake layers out with a serrated knife very carefully . This way the edges will look more beautiful .
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The best way to store left over Mini Chocolate Cakes.

If you really have some mini cakes left, store them in an airtight container in your fridge up to 4 days. Before serving just put them in to the microwave for a couple of seconds.

Did You make this recipe? Please leave a comment on the blog or share a photo on Instagram and tag me. I love to see your creations.

Warm Hugs Nina ❤️😊

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Mini Chocolate Cakes with Raspberry Filling
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Mini Chocolate Cakes with Raspberry Filling

5 from 7 votes
Recipe by Nina Course: brunch, cake, DessertCuisine: austrian, French


Prep time


Cooking time




Total time





This is an easy recipe for 2 layers Mini Chocolate cakes with raspberries and whipped ganache. These are great as small party cakes for a buffet since they are only  8cm (3.15 inches) in diameter. You can even make the m for valentines day just half the recipe. 

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  • Victoria sponge cake
  • 7 7 eggs large and divided into yolks and whites

  • 7 tbsp 7 water

  • 210 g 210 white sugar

  • 210 g 210 all purpose flour sifted

  • 30 g 30 unsweetened cocoa powder sifted

  • Whipped ganache
  • 175 g 175 dark chocolate 55-85% dark chocolate, chopped

  • 1 tsp 1 honey

  • 150 ml 150 heavy cream

  • Filling and Decoration
  • 200 g 200 raspberry jam or another jam you like

  • 2 tbsp 2 water

  • 300 g 300 raspberries or mixed berries


  • Victoria Chocolate Sponge cake
  • Start with preparing a baking sheet (13inch x 17inch) baking paper.
  • Preheat the oven to 160 degree Celsius or 320 degree Fahrenheit convection heat.
  • First start with beating the egg whites with the water until stiff.
  • Then beat the egg yolks with the sugar until pale, creamy and thick about 7-10 minutes.
  • Now fold in 1/3 of the egg whites under the egg yolk sugar batter with a rubber spatula. It dont needs to be a homogenous batter there can still be egg white lumps.
  • After the 1/3 is incorporated fold in the rest of the egg whites carefully.
  • Now sprinklel the flour and cocoa powder and salt with a sieve over the dough and fold it in carefully again. Don't beat out all the air of the batter. Be gentle and careful.
  • Pour the batter onto the prepared baking sheet and spread it evenly with a rubber spatula and bake for 20 to 30 minutes, depending on your oven or until a skewer comes out clean when stuck into the middle of the cake.
  • When the cake is ready leave it on your kitchen counter to cool and then start to cut outage mini cakes with a stainless steel cake ring 8cm in diameter (3.15inch). You have to cut out 12 round cake layers. The dough is sticky. be careful.
  • Whipped dark chocolate ganache
  • Make the ganache as the cake cools because the ganache must cool too: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate and add honey. Then let it sit for 2–3 minutes to gently soften the chocolate.
  • With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. Ganache will be thin, so let it cool and thicken for at least 30–60 minutes before using. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains smooth. You can also let the ganache fully cool and thicken (takes about 1-2 hours).
  • After 2 hours, you can whip the cooled ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 3–4 minutes on medium-high speed.
  • Fill the frosting into a piping bag with a 1,5cm (1/2 inch) round tip
  • Assembling the Mini Cakes
  • Pipe the frosting as a narrow border in dots on the first layer of the Mini sponge cakes .
  • Fill 1-2 tbsp of the thinned raspberry jam into the middle and put the second layer on top.
  • Pipe some frosting on top and spread it evenly with a little swirl.
  • Decorate with the raspberries.
  • If there is some whipped ganache frosting left warm it up with some more heavy cream to thin it and drizzle a little bit decoratively on top in thin strings.
  • Enjoy.


  • If you cut the cakes out with very narrow space in between you ma manage to get 7 (14 round layers).

Nutrition Facts

  • Calories: 524kcal
  • Carbohydrates: 85g
  • Protein: 11g
  • Fat: 17g
  • Saturated Fat: 8g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 5g
  • Trans Fat: 0.02g
  • Cholesterol: 178mg
  • Sodium: 80mg
  • Potassium: 350mg
  • Fiber: 7g
  • Sugar: 49g
  • Vitamin A: 441IU
  • Vitamin C: 12mg
  • Calcium: 69mg
  • Iron: 5mg

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Welcome to 2 Sisters Living Life, a blog about soul-comforting recipes, beautiful food, and food photography.

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