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. Super delicious to pair with a Temecula Petite Sirah.
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
- 1 cup blackberries
- 1 cup raspberries
- ¼ cup water
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
- 2 Tbsp sugar
- Canned whipped cream
- ¼ cup Mint leaves
Preheat 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 the remaining ingredients and mix till all are combined. Pour flour, and 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.
Thornton Winery ~ 2019 Petite Sirah – Aromas of red and black and blueberries, black pepper, and dried herbs. A sweet jammy note at the end.
Peltzer Winery ~ 2019 Estate Petite Sirah – Notes of Cedar, blackberry, charred leather
Recipe and photo courtesy of the Wine Institute of California