Chocolate smothered raspberry goat cheese butter cream cakes by Beth


These miniature chocolate layer cakes get their richness and depth of flavor from a secret ingredient, Ile de France goat cheese, in the decadent raspberry-kissed butter cream frosting. They are easy to make and perfect for entertaining since they can be made in advance.

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At a glance
Soft-Ripened Cheeses

* 1 cup hot water
* 1 tablespoon instant coffee
* 1/2 cup butter, cut into 1″ slices
* 1 cup sugar
* 1 cup flour
* 1/2 cup cocoa powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 large egg

Raspberry Goat Cheese Butter cream Frosting:
* 2 4-ounce logs Ile de France original goat cheese, room temperature
* 1/4 cup butter, room temperature
* 3 cups powdered sugar
* 1/4 cup seedless raspberry jam

Chocolate Ganache:
* 1/2 cup heavy whipping cream
* 8 ounces (about 1 ¼ cups) semi-sweet chocolate morsels
* 2 tablespoons seedless raspberry jam

* 6 small sprigs of mint
* powdered sugar
* raspberries


* PREHEAT oven to 350. Coat a 6-compartment non-stick jumbo muffin pan with cooking spray.

* COMBINE hot water and coffee in medium bowl. Whisk in butter to melt then cool. Stir together sugar, flour, cocoa powder, baking soda, and salt into large mixing bowl. Add coffee mixture and egg. Beat on medium speed with electric mixer until combined, scraping sides down. Pour into prepared pan.

* BAKE for 23 minutes, or until a toothpick inserted in the center comes out clean. Cool fully in pan. Once cool, run a sharp knife around cakes to loosen. Invert onto cooling rack. Cut in ½ horizontally with serrated knife then slice rounded tops off cakes to level. Beat all frosting ingredients, in medium bowl with electric mixer, until smooth.

* TURN cakes upside down. Frost middle, tops and sides. Place cakes in freezer. Ten minutes later prepare glaze by placing cream in medium bowl. Microwave to a full boil (just over 1 minute). Add chocolate to cream, whisking until smooth then whisk in 2 tablespoons jam.

* TRANSFER cakes with spatula to cooling rack. Place rack over waxed paper and pour ganache over cakes, coating tops and sides while smoothing with an offset spatula (you may have a little frosting left over). Refrigerate until set (about one hour, or overnight). Serve at room temperature. Garnish with a mint sprig and raspberries. Dust all over with powdered sugar.