Double Chocolate Mini Bundt Cake with Fresh Raspberries

Today is a special day for our family. It was our firstborn son Oliver's birthday. We are blessed with two living children, but sadly he died six years ago on his due date. He was born still.

While it is a day which brings back memories of deep sorrow, today we focus on the precious gifts he bestowed upon us. Our family has learned to live each day to the fullest, appreciate each other, and treat others gently during trying times.

Since our children are little, they associate birthdays with cake, so each year we make one in Oliver's honor. We go to Westwood Nature Center to visit his memorial bench, and read stories from books our family has donated there. It is our way of acknowledging and remembering his life.

If you have children, be they furry or not, give them a kiss and hug today. Snuggle up and enjoy the moment. These times are the highlights of our days.

The cake was made using the wacky/crazy cake recipe. I haven't tried it with a full size bundt cake yet, but it worked well for four mini ones.

Double Chocolate Bundt Mini Cake


3 cups flour
2 cups sugar
2 tsp. baking soda
1/3 cup cocoa powder
2 cups water
2 tsp. vanilla
1 Tbsp. vinegar

Preheat oven to 350 degrees Fahrenheit. Coat pans with a layer of shortening sprinkled with flour or baking spray. Sift together dry ingredients. Add in wet ingredients, and mix until just combined.

Fill pan 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool ten minutes, and then flip out of the pan.

Chocolate Glaze


1/4 cup cocoa
1/2 powdered sugar
2-3 Tbsp. chocolate soy/coconut/almond/hemp milk
1/2 tsp. vanilla

Whisk together ingredients until it has the consistency of thick syrup. If it is too runny, add another tablespoon of powdered sugar, and if too thick add a little more non-dairy milk. Drizzle over the cake and add fresh washed raspberries in the middle.