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Friends! Catch me on QVC tonight, January 21st from 8-10pm EST promoting my first cookbook. Thanks for tuning in!
First and foremost, thank you SO much for your overwhelming support and love on my big announcement yesterday. I am so grateful to have such a loving online family. You guys just make my day, everyday! And to thank you, Iโm bringing you even more chocolate desserts for two for Valentineโs Day. Deal? I hope you love chocolate!
By reader request, I started working on a chocolate pound cake recipe with raspberry sauce a few weeks ago. There are a few other poundcake recipes on this site; see: marble swirl pound cake, cream cheese pound cake with strawberries, ricotta pound cake cupcakes with whipped ricotta frosting, grapefruit pound cake, and classic pound cake with stewed plums. But as predicted, since Iโm a diehard lemon dessert lover, I was lacking in the chocolate poundcake department. Many thanks to reader Emily who requested this recipe! Iโm so glad to be bulking up the chocolate recipes on this site right now. Keep those chocolate dessert requests coming, and Iโll get right to work.
Since itโs Valentineโs Day soon, and a pretty dessert is just as important as a delicious dessert, I thought weโd make mini pound cakes in a muffin pan, and plate them with a bright red raspberry sauce swirled on the plate. If you want to get even fancier, add vanilla ice cream on top, and swirl the melting ice creamย into the sauce. I meant to eat mine with ice cream, but they were just too tempting warm right out of the oven, so I gobbled them up right away.
This raspberry sauce is brightening so many desserts in my house these days. Itโs made with just raspberries, honey, and lemon juice, and the fresh flavor is the perfect balance to almost every chocolate dessertโeven those with caramel (recipe coming soon!). Iโve even splashed leftover raspberry sauce on my oatmeal the next day.
One quick note about this recipe: you can make these mini pound cakes ahead of time to streamline your Valentineโs Day dinner plans, but be sure to reheat them a touch in the microwave before serving. Since the batter is made with melted chocolate, they can firm upย once cooled. A quick 8-second zap in the microwave will make them soft like they just came out of the oven again.
Enjoy!
Mini Chocolate Poundcakes + Raspberry Sauce
The most delicious mini chocolate cakes topped with a fresh raspberry sauce.
Ingredients
- 1/3 cup (2 ounces) semisweet chocolate chips
- 3 tablespoons butter, softened
- 3 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 6 tablespoons flour
- 1 tablespoon warm water
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- pinch of salt
Fresh raspberry sauce:
- 6 ounce container fresh raspberries
- 2 teaspoons lemon juice
- 1 tablespoon honey
Instructions
- First, preheat the oven to 350-degrees F, and line 4 cups in a muffin pan with cupcake liners.
- Next, in a small microwave-safe bowl, melt the chocolate chips. To do this, pulse it in the microwave on LOW for 20 seconds. Stir between each pulse. Remove from the microwave before everything is completely melted, and stir to combine until it is smooth and silky.
- In a separate medium bowl, beat the butter and sugar together until light and fluffy, 1 minute.
- Next, beat in the egg and vanilla extract.
- Stream the melted chocolate into the butter-sugar mixture and beat until combined.
- Next, combine the flour, cocoa powder, baking powder, and pinch of salt in a small bowl. Whisk it together with a fork.
- Add half of the dry ingredients to the wet ingredients, stirring just to combine. Add the tablespoon of warm water and stir to combine. Finally, add the last of the dry ingredients, and stir until no lumps remain, but do not overmix.
- Divide the batter between the 4 cupcake liners, and bake for 18-20 minutes. When done, the top will spring back when touched and appear dry.
- Serve immediately with raspberry sauce (recipe below).
- To make the raspberry sauce: combine all ingredients in a small saucepan. Bring to a boil and cook until the raspberries dissolve, about 3 minutes. Strain the mixture, and serve with the chocolate poundcakes.
Notes
*You can make the chocolate poundcakes ahead of time, but be sure to re-warm them in the microwave for 8 seconds to soften them slightly.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 240Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 152mgCarbohydrates: 32gFiber: 4gSugar: 18gProtein: 4g
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I was flipping through the channels the other day and saw your segment on qvc. I loved it and thought the whole idea of dessert for two sounded absolutely lovely. When you sold out and looked like you were about to cry, my husband and I thought it was the most sweet and endearing thing ever! I had to look you up, and after your site started working again, Iโm now mega hooked!! Just wanted to say thanks for going on qvc and I canโt wait to start baking!
Ooo if you are taking desserts could we have a small batch chocolate mouse recipe? Without raw eggs too, donโt want you taste testing any raw eggs with bubba on board!
I made these the other day and they are sooo yummy :) I was able to get an extra one out of my batter (lucky me)
First: CONGRATS and sorry I didnโt have time to leave a comment on your post! Secondly: YUM. THese look amazing! I love the raspberry-chocolate combo and also love that you made pound cakes into mini pound cakes. :)
Iโve never had a CHOCOLATE pound cake. These mini ones look amazing!
Happy Thursday :)
Chocolate and raspberry is probably one of my favorite flavor combos. You killed it with these pound cakes!
Made this today. Ate two of them in just second out of oven. I shamlessly tell you that I licked my plate. :D
There are two more to go, I donโt know how long I can keep them. Maybe in 20mn Iโm going to eat again.
They are just so good with rasberry sauce.
Merci et grose bisousโฆ xoxoxoxo
I think all desserts taste best right out of the oven before they even hit a plate ;) Thanks, Lenna!
Think this recipe would turn out okay if baked in my little bitty loaf pans ? Wondering about bake time adjustment, any suggestion on that ?
Iโm not sure about changing the baking pan sizeโฆIโm sorry, I havenโt tried it that way! Just check it at the time suggested, and add 3-5 minutes and keep checking on it. Use a toothpick :)