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Mini Raspberry Chocolate Cake

Mini tray bake with raspberries on a chocolate cake base

This mini cake mix is super-handy to have around the house!

We all know the feeling: you’ve got a major craving for cake or you’re having people over for coffee. But what can you bake? With bigger cakes, there’s always too much to go around and you don’t want to spend the rest of the week eating the leftovers.

Our mini raspberry chocolate cake mix is the perfect solution: soft and fluffy chocolate cake topped with a light cream and the fruity flavour of raspberries. It’s really quick and easy to make. Even the baking tray is included, so you don’t need to find the right size tray for the mini cake.


What you’ll need

For the batter:

  • 2 eggs (medium)
  • 50 g margarine or butter
  • 30 ml milk (1.5% fat)

For the topping:

  • 125 ml milk (1.5% fat)
  • 300 g fresh or frozen raspberries
  • 250 ml water
  • 2 tbsp sugar


  1. Preheat a conventional oven (top and bottom heat) to 180°C and open the baking tray supplied at the adhesive seal. Fold out the tray and fold the top edges outwards.
  2. Put the baking mix, eggs, margarine or butter and milk in a mixing bowl and mix briefly using an electric hand mixer (whisk) on a low setting first, then on the highest setting for around two minutes until creamy. Put the batter in the prepared baking tray, smooth out and bake on the middle shelf of the preheated oven.
  3. After baking, remove the base from the oven and leave to cool completely on a wire rack.
  4. For the topping, put the milk in a mixing bowl and add the cream powder. Stir for one minute with a whisk. Spread the cream on the cooled cake base straight away. Distribute the raspberries evenly on top.
  5. Put water in a small saucepan. Add the cake glaze powder and two tablespoons of sugar and stir well using a whisk. Bring the liquid to the boil, stirring well.
  6. Leave the cake glaze to cool for one minute. Pour it slowly and gently over the raspberries and leave to set. Decorate the cake with the chocolate shavings.


baking mixture: sugar, wheat flour, starch, fat reduced cocoa powder (3,7 %), 3,7 % chocolate flakes (sugar, cocoa mass, fat reduced cocoa powder, emulsifier lecithins, cocoa butter, glazing agent shellac), baking powder (acid diphosphates, raising agent sodium carbonates), emulsifiers (polyglycerol esters of fatty acids, mono- and diglycerides of fatty acids), salt, flavouring.

cream powder: sugar, modified starch, gelling agent carrageenan, salt, flavouring (contains milk), colours (riboflavins, annatto norbixin).

grated white chocolate (7,9 %): sugar, cocoa butter, whole milk powder, emulsifier lecithins.

cake icing powder red: starch, gelling agent carrageenan, acid potassium tartrates, colours (carmines, riboflavins).


The prepared product contains:

  100gPortion ( 139g )RAA *
Energy (kJ)705 kJ980 kJ12 %
Energy (kcal)168 kcal234 kcal0 %
Fat6.5 g9 g13 %
of which saturates2.3 g3.2 g16 %
Carbohydrate23 g32 g12 %
of which sugar14 g19 g21 %
Protein3.1 g4.4 g9 %
Salt0.31 g0.42 g7 %

* Reference for an average adult (8400 kJ / 2000 kcal).


Information for persons with allergies and/or intolerances

This product contains the following allergenic ingredients according to the law:

  • Milk
  • Gluten

Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:

May contain traces of soya and nuts.

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Mini Raspberry Chocolate Cake