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I had been thinking about what to make for Valentine’s dessert for weeks. Cinnamon-orange creme brulee? Chocolate mousse parfaits? Flourless chocolate cake? Well, Joy the Baker came through for me again with this recipe for a chocolate cake with raspberries. I’ve mentioned Joy before. Every single thing she posts I want to make. Everything. This recipe makes the fourth of hers I’ve done, and that’s kind of saying a lot, since I only found her blog in December.
Anyway, this cake was so easy to make, and when I divided the recipe down to 1/4, it was exactly enough for my three tiny 4-inch cake pans. I cheated and used some canned frosting because I still have a bunch left from October, but who cares? The raspberries on top were tart and the perfect match for chocolate cake. I think this recipe would be great for cupcakes.
Oh, and the cake tastes pretty damn good when you microwave it for 20 seconds or so. Just sayin’.