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Winter Berry Forest Cake in a Cup

Rich chocolate cake with rich blackberries, raspberries, and whipped cream. This decadent classic dessert is the perfect finale after a meal between good family or friends.

Yield: 12 Servings

Ingredients

For the chocolate muffin mix:

  • 2 eggs room temperature
  • 2 tsp vanilla
  • 1/2 cup butter
  • 1 1/4 cup brown sugar
  • 1 3/4 cup all-purpose flour
  • 2/3 cup dark cocoa powder unsweetened (70%)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

For the berry mixture:

  • 1 cup blackberries
  • 1 cup raspberries
  • ¼ cup water
  • 1 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • 2 Tbsp sugar

To garnish:

  • Canned whipped cream
  • ¼ cup Mint leaves

 

Instructions

  • Pre Heat oven to 350 F degrees or 180 C.
  • Chocolate muffin mix: In a bowl or stand mixer, add eggs, butter, vanilla, and sugar. Whip on high to medium speed until light and fluffy. About 5 to 10 min depending on speed and mixer.
  • In a separate bowl combine remaining ingredients and mix till all combined.
  • Pour flour, cocoa mixture into the whipped mixture and fold together with a spatula. By folding it you keep more air in the batter for a fluffy finish.
  • Lightly oil a 12-muffin tin. Evenly distribute batter into muffin tin and bake for 15 to 20 min or until a toothpick inserted in the center comes out dry.
  • Remove from heat and let cool.
  • Berry Mixture: In a medium saucepan (off heat) add water, ½ cup blackberries, and ½ cup raspberries. Whisk in cornstarch, lemon juice, and sugar.
  • Whisk over medium heat until starts to thicken.
  • Add remaining berries and bring to a light boil for (about 8 minutes).
  • Add brownie to a small glass or mason jar.
  • Top with berry mixture.
  • Top with whipped cream & mint.
  • Pre Heat oven to 350 F degrees or 180 C.
  • Chocolate muffin mix: In a bowl or stand mixer, add eggs, butter, vanilla, and sugar. Whip on high to medium speed until light and fluffy. About 5 to 10 min depending on speed and mixer.
  • In a separate bowl combine remaining ingredients and mix till all combined.
  • Pour flour, cocoa mixture into the whipped mixture and fold together with a spatula. By folding it you keep more air in the batter for a fluffy finish.
  • Lightly oil a 12-muffin tin. Evenly distribute batter into muffin tin and bake for 15 to 20 min or until a toothpick inserted in the center comes out dry.
  • Remove from heat and let cool.
  • Berry Mixture: In a medium saucepan (off heat) add water, ½ cup blackberries, and ½ cup raspberries. Whisk in cornstarch, lemon juice, and sugar.
  • Whisk over medium heat until starts to thicken.
  • Add remaining berries and bring to a light boil for (about 8 minutes).
  • Add brownie to a small glass or mason jar.
  • Top with berry mixture.
  • Top with whipped cream & mint.
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