Mini Double Chocolate Berry Cakes
Serves: 10-12 Mini Cakes
  • 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
  • ½ C. Coconut Milk
  • ¼ C. Vegetable Oil
  • 1 Egg
  • 1 t. Vanilla
  • ½ C. boiling water
  • 1 Double Recipe Chocolate Ganache
  • About 18 Strawberries, halved
  • ½ pint Blueberries
  • ½ pint Raspberries
  1. Preheat the oven to 325 degrees.
  2. Grease and flour 5-6 tall, thin mason jars.
  3. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder.
  4. Add the coconut milk, vegetable oil, egg, and vanilla to the dry ingredients and mix until just combined.
  5. Add the hot water and mix in until the batter is smooth, scraping the bottom of the bowl once so that the batter is evenly mixed.
  6. Pour the batter into the prepared mason jars. Make sure that you do not fill the jars up more than ⅓ full. If you fill them more than ⅓, your batter will likely spill over when baking.
  7. Baking time will depend on the size of jars that you use. Start checking after about 12 minutes of baking for doneness. Cakes are done when the top of the cake is puffy and firm. Take care not to under-cook the cake. If under-cooked, the cakes will be very difficult to get out of the jars. A little over-done is better than under-done.
  8. Let cakes cool for 5 minutes, then invert jars and remove cakes. You may need to run a knife around the edges before removing.
  9. When the cakes are cool, level the tops and cut the cakes in half, making 10-12 mini cakes.
  10. Place each cake on a little plate, or you can do what I did and use the metal jar tops that come with the jars as a plate(this way you can move the cakes around, but there won't be much "Plate" showing.
  11. Frost with the chocolate ganache. Ganache should be at a spreadable consistency, not too firm to spread, but not runny. If it is too runny, let it set a little longer. If it is too firm, pop it in the microwave for 10 seconds and stir with a whisk.
  12. After covering each cake in ganache and smoothing the tops and sides, run the tines of a fork or the bottom of a small paint brush around the sides of the ganache, all the way up the cakes.
  13. Top each cake with about 3 strawberry halves, and as many raspberries and blueberries as you can pile on.
  14. Serve as is or refrigerate for a more truffle-like cake.
Recipe by The Kitchen McCabe at