Mini Chocolate Raspberry Cakes


  • 1 (15.25 oz) Betty Crocker™ SuperMoist™ dark chocolate cake mix
  • 3 eggs
  • 1/2 cup canola oil
  • 1 1/4 cups water
  • 8 ounces semi-sweet or bittersweet chocolate
  • 1 container Betty Crocker™ Rich & Creamy chocolate frosting
  • 1 cup fresh raspberries, roughly chopped
  • 1 cup raspberry preserves
  • Whipped cream, for serving
  • Fresh raspberries and mint, for garnishing


1 _ Preheat the oven to 350ºF. Line a 16-3/4 by 12-inch jelly roll pan with parchment paper. Spray with cooking spray.

2 _ Prepare the chocolate cake as directed on the box. Pour the batter into the prepared jelly roll pan. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean.

3 _ Lay a sheet of parchment paper down on a clean counter. Invert the sheet cake onto the piece of parchment. Allow the cake to cool.

4 _ Meanwhile, melt the chocolate over a double broiler until completely melted and smooth. Line a cookie sheet with parchment paper and spread the melted chocolate in a thin layer over the paper. Place the pan in the freezer to harden.

5 _ Once the chocolate is hard, break the chocolate into shards. Store in the freezer until ready to use.

6 _ Using a 3-inch round cookie cutter, cut out 12 circles from the cake. Place four of the cake circles on four different serving plates. Frost the top of each circle with chocolate frosting, then top with raspberries. Repeat with the remaining cake layers until you have four (3-layer) cakes. The top layer of cake should be left unfrosted.

7 _ Remove the chocolate shards from the freezer. Smear a small amount of frosting on the back of each shard and place them, one at a time, around the sides of the cakes until the sides are covered.

8 _ To finish the cakes, top each with raspberry preserves. Cakes can be served immediately or stored in the fridge for up to one day. When ready to serve, dollop each cake with whipped cream and add a fresh raspberry to garnish the top.