Small Chocolate Cakes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup hot water

Instructions

1. Preheat the oven to 350°F (180°C). Grease a muffin tin or line with cupcake liners.
2. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Add in the hot water and mix until the batter is smooth.
6. Fill each muffin cup about 3/4 full with batter.
7. Bake for 20-25 minutes or until a toothpick inserted in the center of a cake comes out clean.
8. Remove the muffin tin from the oven and let the cakes cool in the tin for 5 minutes.
9. Transfer the cakes to a wire rack to cool completely before serving.

Serving Suggestions

Serve these small chocolate cakes with a dollop of whipped cream and some fresh berries for a delicious dessert.

Strawberry Heart

Ingredients

• 1 pint of fresh strawberries, hulled and sliced
• 1 tablespoon granulated sugar

Instructions

1. Arrange the sliced strawberries into a heart shape on a plate.
2. Sprinkle the granulated sugar over the strawberries.
3. Chill in the refrigerator for at least 30 minutes before serving.

Serving Suggestions

This strawberry heart makes a perfect light and refreshing dessert on its own, or you can serve it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a decadent treat.