Ingredients

For the Chocolate Sponge Cake

4 large eggs
140 grams (0.5 pound) granulated sugar
3 tablespoons whole milk
0.5 teaspoon baking powder
2 tablespoons cocoa powder
2 tablespoons vegetable oil
140 grams (0.5 pound) all-purpose flour

For the Cream

250 grams (9 ounces) cream cheese
150 grams (5 ounces) heavy cream (33% fat)
90 grams (3 ounces) powdered sugar
1 packet vanilla sugar
1.5 tablespoons pistachio paste
Green food coloring
We recommend:
For green food coloring:
Chefmaster Leaf Green Liqua-Gel® Food Coloring | Vibrant Color | Professional-Grade Dye for Icing, Frosting, Fondant | Baking & Decorating | Fade-Resistant | Easy-to-Use | Made in USA | 10.5 oz
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For Assembly

Fresh raspberries (for layering)
Coffee (for serving)
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For fresh raspberries:
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Instructions

Step 1

Prepare the Chocolate Sponge Cake

Start by beating the *eggs* with the *sugar* until you achieve a fluffy, stable mass. Gradually, fold in the sifted *flour*, *cocoa powder*, and *baking powder*. Gently mix until combined. Add the *vegetable oil* and *milk*, mixing thoroughly once more.

Spread the batter evenly on a parchment-lined baking sheet. Bake in a preheated oven at *175°C (350°F)* for *15 to 20 minutes*. Allow the sponge to cool completely before using a cutter or knife to cut it into neat squares.

Step 2

Prepare the Cream

In a mixer bowl, combine the *cream cheese*, *heavy cream*, *powdered sugar*, *vanilla sugar*, *pistachio paste*, and a few drops of *green food coloring*. Beat the mixture on medium speed until it achieves a stable consistency.

Step 3

Assemble the Mini Cakes

Layer the cakes by placing a square of sponge, followed by a dollop of *cream*, a layer of *fresh raspberries*, more *cream*, and finishing with another square of sponge. Chill the assembled cakes in the refrigerator for several hours.

Once set, decorate as desired before serving. Accompany with a delicious cup of *coffee* and enjoy the delightful combination!

Servings

These mini cakes are best served chilled with a fresh cup of steaming coffee ☕. Arrange them on a beautiful serving platter and watch as they become the centerpiece of your table.

For a special touch, add a garnish of fresh raspberries and a sprinkle of powdered sugar on top before serving 🍇. The freshness of the raspberries complements the richness of the chocolate and pistachio perfectly.

If you’re hosting a gathering, pair these cakes with a refreshing iced tea or a classic Earl Grey for an afternoon tea vibe. Your guests will be asking for seconds, and maybe even the recipe! 🥳

Feeling adventurous? Try drizzling a little melted dark chocolate over the top or serve with a scoop of vanilla ice cream for an indulgent treat 🍨🤗. The temperatures contrasting flavors will create an unforgettable dessert experience.

Equipment

Mixing Bowl

A large, glass or stainless steel mixing bowl works best as it will allow you to easily whisk the eggs and sugar into an airy mixture.

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Hand Mixer or Stand Mixer

This will help you achieve a fluffy and stable cake batter. If using a hand mixer, ensure you have a stable surface to work on.

We recommend:
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Baking Tray and Parchment Paper

Essential for baking the cake evenly. Make sure to line the tray well to avoid sticking.

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Spatula

Perfect for folding in flour and other ingredients gently without knocking out the air from your batter.

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Knife or Cookie Cutter

For cutting out even squares of the cooled cake, which will form the layers of your mini cakes.

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Refrigerator

An essential step in setting the layers perfectly before serving. Make sure there's enough space in your fridge for the assembled trays.

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Variations

Gluten-Free Option 🌾🚫: Replace the all-purpose flour with an equal amount of gluten-free baking flour. Ensure all other ingredients, such as baking powder, are certified gluten-free.

Vegan Option 🌱❤️: For the cake, substitute the eggs with a flaxseed mixture (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg). Use plant-based milk and a vegan whipping cream for the frosting. Opt for vegan cream cheese for the perfect creamy texture.

These variations ensure that everyone at the table can enjoy these scrumptious treats, regardless of dietary restrictions!

Faq

  • Why is my cake not rising?

    Ensure your oven is preheated to the right temperature and you're using fresh baking powder. Also, avoid over-mixing the batter once the flour is added.

  • How can I prevent my cream from being too runny?

    Ensure you are using full-fat cream cheese and whipping cream. Beating them just to the right consistency helps in maintaining a stable cream layer.

  • Can I make the cakes ahead of time?

    Absolutely! In fact, making them a day in advance allows flavors to mingle beautifully. Just keep them refrigerated until serving time.

  • Can I use different nuts instead of pistachios?

    Yes, you can experiment with other nuts, such as almonds or hazelnuts, to create a different flavor profile. Just ensure they pair well with the chocolate.

  • Can these cakes be frozen?

    You can freeze the chocolate sponge cake layer. Wait to assemble until you're ready to serve. Once coated and topped with cream, eating fresh is best.

  • What can I use if I don't have a mixer?

    You can whisk the batter manually with some elbow grease. For the cream, use a chilled whisk to achieve the best results manually.

Nutrition facts

Chocolate Pistachio Mini Cakes with Creamy Frosting
Recipe Yield:12 servings
Calories:Approximately 290-320 calories per serving
Calories (Min - Max):290 - 320
Total Fat:19g
Saturated Fat:11g
Protein:5g
Total Carbohydrate:27g
Total Sugars:19g