Vanilla Rose Water Mini Cakes with Raspberry Whipped Cream, Chocolate Ganache and Gooseberries
Who says you can’t have your cake and eat it too!!
So it’s Sunday and that usually means typical breakfast fare for the blog. But today I felt these little cakes made the perfect ending to a Sunday brunch with friends.
Imagine a beautiful Sunday with friends, sitting around a pool in the backyard, sipping Mimosa’s, eating croissants, with smoked salmon scrambled eggs and grilled peameal bacon. AND to finish…these gorgeous little cakes.
I had friends for dinner last night and I initially didn’t plan to make dessert but couldn’t resist. So, I have to admit I really didn’t have a plan when this whole thing unfolded. All I knew was that I had this new turquoise cake stand that I HAD to use. Unlike many people, when I get something for the kitchen or even for my wardrobe, I can’t wait to use it or wear it. I’m one of those instant and constant gratification kind of gals.
So somewhere in my mind this recipe unfolded. I love all things mini and don’t usually like to serve a big cake at dinners because more often than not people will just say no to a slice. This way they seem less daunting and people also can’t resist something mini and pretty.
The other two things I have in my kitchen that I hadn’t gotten around to using were my new popover muffin tin and rose water. Everything else I had in my fridge!
The rose water could definitely be omitted if you don’t have it but it really does give the vanilla cake a unique flavour. I used a box cake and ignored the ingredients they say to add. The way I did it will create a much denser, richer and moister cake.
In the recipe you’ll see that you have to allow the cakes to cool in the tin. Make sure to follow that step. They will loose their shape if you take them out too soon.
- 1 Vanilla Cake mix (any brand)
- 4 eggs
- ½ cup butter, melted
- 1-1/3 cups milk, warmed
- 1 box vanilla pudding mix
- 1-1/2 cups semi-sweet chocolate chips
- 1-1/2 cups whipping cream
- 2 tablespoons raspberry jam
- 8 gooseberries
- Edible flowers, raspberries, strawberries and blackberries to garnish (optional)
- Set oven to 350 degrees.
- In a large bowl place cake mix, eggs, butter, milk and pudding mix; combine until all ingredients are mixed but not completely smooth. Evenly divide mixture between 8 popover muffin trays slots.
- Bake for 25-30 min. Remove from oven and completely cool cakes in the tray. Once cool remove from popover tin and slice the tops off to make a flat surface.
- While Muffins are cooking place 1-1/4 cups of whipping cream in a stainless bowl and whip until stiff peaks form. Gently fold in raspberry jam.
- With a small knife. ice the cakes with the whipped cream. Once you start icing the cakes they won’t be able to be moved again so place them as you would like to serve them and give enough space between them to allow you to ice each one.
- Once all cakes are iced, place them in the fridge for 1 -2 hours to set.
- Place chocolate chips and ¼ cup whipping cream in a microwave safe bowl. Microwave for 1 minute at 50% power. Whisk until smooth.
- Add a large spoonful of chocolate to the top of each cake; letting the excess slide down the sides.
- Peel back the skin on the gooseberries and dip into the chocolate. Place on the top of the each cake.
- Decorate cakes and plate with edible flowers and berries.
- Refrigerate until serving.