Favorite Mini Fudgy Chocolate Cake with Fresh Blackberry Compote
Warm rich chocolate.
Is there anything more satisfying, decadent, or romantic? I say there isn't and just perhaps you'll agree once you taste this Mini Fudgy Chocolate Cake with Fresh Blackberry Compote. With the exquisite essence of rich chocolate and sweet-tart blackberry in every single bite you shall experience the opulent luxury of chocolate.
While this chocolate cake is miniature in stature, it’s certainly not lacking in flavor or history. Before the 17th century, chocolate was an exclusive luxury primarily enjoyed as a drink. However, in 1828, Coenraad van Houten of the Netherlands invented a method to extract fat from the cacao liquor which produced cacao butter and made chocolate more affordable to manufacture and more accessible. Still cacao was mostly enjoyed in drink form. The earliest recipe for chocolate cake published in America was featured in The Lady’s Receipt Book authored by Eliza Leslie in 1847 but it was more loaf like in texture. However, fluffy chocolate cake as we know it today didn’t arrive in bakeries or restaurants until after 1886 when American chefs began to utilize baking powder and add powdered chocolate directly to the batter. Then nearly 100 years later, in the 1990s, Molten chocolate cakes gave us the best of both worlds by infusing chocolate into the batter and using it as a decadent filling.
Regardless of preference, chocolate cake is undoubtedly one of the most satisfying desserts after a long day or for a romantic evening. This recipe is sure to delight and surprise with the unique pairing of rich chocolate and sweet-tart blackberry!
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Time:
Prep: 5 minutes
Cook: 15 minutes
Servings: 4
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½ cup all purpose flour
3 ½ TBS brown sugar
2 TBS unsweetened cocoa powder
3/4 tsp baking soda
¾ cup whole milk (with cream on top)
4 TBS canola oil
½ tsp vanilla extract
24-28 milk or dark chocolate chips
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Nutrition per serving:
Calories, 327.85kcal, 16% DV
Total Fat, 20.04g, 29% DV
Carbs, 33.87g, 13% DV
Sugars, 19g, 21% DV
Protein, 4.76g, 10% DV
Sodium, 33.24mg, 2% DV
Fiber, 1.74g, 6% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 4.9/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat, 14g, 29% DV
Fiber, 2g, 6% DV
Protein, 5g, 10% DV
Potassium, 279mg, 8% DV
Magnesium, 32mg, 9% DV
Iron, 2mg, 11% DV
Cake:
Step 1
Preheat the oven to 325 degrees Fahrenheit. Then mix together all the dry ingredients together in a small bowl or stand mixer.
Step 2
In a cup pour in all of the wet ingredients and stir until combined. Slowly add to the bowl or stand mixer with the dry ingredients. Whisk together quickly until the batter just comes together. (mixing too long will activate too much gluten and make an appetizing cake.)
Step 3
Pour the batter into a lined or oiled cupcake pan sprayed. Top with about 6-7 chocolate chips in the center. Then bake for 18 minutes.
Berry Compote:
Step 1
Meanwhile make the blackberry compote. Place the blackberries in a pan with 1 tablespoon of water. Drizzle in honey and squeeze 3 teaspoons of lemon juice into the pan.
Step 2
Cook until the blackberries pop and become saucy and then are reduced. Set aside and the compote will continue to gel.
Step 3
Cool cakes just until you can handle them but still hot or warm and remove from the pan and place into a dessert plate or bowl. Top with the blackberry compote and serve warm.