Raspberry Chocolate Parfait Shots {The Recipe ReDux}

In an attempt to throw together a dessert that required minimal hot kitchen time (um, it’s 100 degrees out), I mixed up a one bowl chocolate cake and layered pieces with fresh, seasonal raspberries and light whipped cream. To keep the dessert mini, I portioned the parfaits into miniature glasses.

By the way, a good tip to keep a lid on snack sizes is to scoop a handful into a teacup or small bowl. If you want more, refill the same amount or less each time. Try to find a container that makes your snack look plentiful – you’ll likely feel more satisfied if you feed your hungry eyes too. If your container is large and it looks like you’re only eating a few measly bites, you’ll be inclined to eat much more.

Note: There are no eggs in the cake – the vinegar-baking soda reaction mimics the rise you get from eggs. Don’t worry, you can’t taste the apple cider vinegar at all!

Gooey Chocolate Cake:

Ingredients for Cake:

• 3/4 cup flour
• 3/4 cup whole wheat pastry flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 1 cup water
• 2 teaspoons vanilla extract
• 2 tablespoons of cider vinegar
• 4 ounces finely chopped bittersweet chocolate

Directions:

1. Preheat oven to 350 degrees.
2. Whisk dry ingredients through sugar in a large bowl.
3. Add wet ingredients.
4. Finally, stir in chocolate.
5. Pour batter into a greased 9-inch round cake pan or 8×8 inch square.
6. Bake for 30-40 minutes until a toothpick comes out clean.
7. Let cool on a wire rack.
8. When cool, remove squares for parfait as needed.

To assemble parfait: Layer chocolate cake, whipped cream and raspberries twice.