These mini cakes of absolute goodness are made up of the moistest chocolate cake - truly like a homemade, better version of those boxed Betty Crocker devils food cakes most of our childhoods knew and loved - and topped with the perfect raspberry glaze that compliments the chocolate with just the right zing. Perfect for a gathering or a little afternoon tea!

With a mild sweetness and the sharpness from the fresh raspberry jam, these cookies are the perfect pairing for an afternoon treat - or any time of day let’s be honest. The jam windows offer a peek inside and give a delightfully delicate vibe to a pretty little treat.

Anything mini is automatically adorable. So take a crepe, cut out circles, and stack it with layers of deliciousness. Ladies and gents, we have a cuteness home run.

I love raspberries. Give them to me in basically any form and it’s heaven. On a tart? Yes. In a parfait? You betcha. Reduced to sauce? Ermahgod.

This recipe is what I’d classify as quick and painless. You can use it to add some flavor to your piped whipped cream, squeezed into the swirls of cream patisserie between a sliced choux bun, layered between cakes, drizzled straight into your mouth… the list goes on.

Perfectly paired with whipped cream, topping a pavlova, layered between two cake rounds, or simply on toast. So whip out your pan and impress people with your compote-ing skills.