My first Instructable! These mini-cakes put a smile on my face. I was inspired by delicate tea cakes and petit fours.

Bite-sized chocolate chip cakes made with all organic ingredients. Dipped in dark chocolate and covered in a fresh raspberry buttercream frosting. A classic combination of raspberries and chocolate.

Step 1: Ingredients & Tools

Cake Ingredients:
2 cups white flour
3/4 cup cocoa powder
3 eggs
1 1/4 cups sugar
1 1/4 cups milk
3/4 cup unsalted butter (room temperature)
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup chocolate chips (you can omit these if you like)

Frosting Ingredients:
3/4 cup butter
3 cups powdered sugar
1 1/4 teaspoon vanilla extract (forgot to put it in the picture)
1/4 cup raspberries
1 tablespoon milk
2 ounces of dark chocolate (will be melted to dip the cakes in)

Tools:
Mixer (Or you can use your hands and a wooden spoon)
Spatula
Mixing bowls
Measuring cups
Measuring spoons
Knife
Cake pan
Sauce pan
Cookie cutters

Step 2: Make the Cake

Ingredients:
2 cups white flour
3/4 cup cocoa powder
3 eggs
1 1/4 cups sugar
1 1/4 cups milk
3/4 cup unsalted butter (room temperature)
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup chocolate chips (you can omit these if you like)

Method:

1) Pre heat oven to 350F
2) Grease the pan
3) Combine all the ingredients except the chocolate chips and beat until incorporated
4) Stir in the chocolate chips
5) Pour batter into the pan using the spatula to even out the surface
6) Bake for about 35 minutes

Step 3: Check the Cake

After 35 minutes check the cake by inserting a toothpick in the center. If it comes out clean, the cake is ready. If not leave it in for 5 more minutes.

Remove the cake from the oven and let it sit for about 10 minutes in the pan

Invert the pan onto a plate (use oven gloves) and remove the cake and let it cool to room temperature. This may take 45 minutes.

Step 4: While the Cake Is Cooling.......

Make the frosting

Ingredients:
3/4 cup butter
3 cups powdered sugar
1 1/4 teaspoon vanilla extract (forgot to put it in the picture)
1/4 cup raspberries
1 tablespoon milk

1) Mix all the ingredients except the raspberries and beat till fluffy
2) Add raspberries and beat for a minute on medium speed.
3) Set frosting aside

Step 5: Cut Shapes and Melt Chocolate

Next:
1) Use the cookie cutters to cut shapes out of the cooled cake and set them aside
2) Put about 4 inches of water in a small saucepan and bring to a boil
3) Place the chocolate in a glass bowl and put it over the saucepan so the chocolate melts
4) Dip the mini cakes in the melted chocolate and put them on a plate
5) Place the mini cakes in the refrigerator for about 15 minutes or until the chocolate hardens

Step 6: Frost and Enjoy!

The creative part:
1) Take the cool cakes out of the fridge
2) Frost them using a spoon, knife or whatever you prefer
3) Top with raspberries and enjoy!