• Preheat oven to 350°.
• Spray 2 (12-well) mini fluted cake pans with non stick baking spray with flour. Set aside.
• In a large bowl, combine butter and sugar. Beat at medium -high speed with a mixer until light and fluffy, approximately 3 minutes. Add eggs, one at the time, beating after each addition until incorporated. Add vanilla extract, beating to blend. Set aside.
• In a medium bowl, combine flour, baking powder, and salt, whisking well. Set aside.
• In a small bowl , combine sour cream and milk, stirring to blend. Add flour mixture to butter mixture in thirds, alternately with sour cream mixture, beating after each addition. Add melt ed chocolate, stirring to blend.
• Using a levered 3-tablespoon scoop, divide batter evenly among wells of prepared pa n s. Rap pans on countertop to level batter and reduce air bubbles.
• Bake until a wooden pick inserted in the centers comes out clean, approximately 13 minutes. Let cool in pans for 10 minutes. Invert cakes onto wire cooling racks, and let cool completely.
• Dust cakes with confectioners' sugar. Place cakes on a rimmed baking sheet or serving platter.
• Place Milk Chocolate Truffle Filling in a liquid -measuring cup. Fill centers of cakes evenly with warm filling. Let stand un ti l filling thickens, approximately 30 minutes.
• Garnish with raspberries and mint, or raspberries and blueberries, if desired.
• MAKE-AHEAD TIP: Cakes can be baked a week in advance and frozen in an airtight container. Let thaw completely before dusting with confectioners' sugar and filling with Milk Chocolate Truffle Filling.

Milk Chocolate Truffle Filling

• Yield: 1 cup Preparation: 1O minutes
• In a small saucepan, heat cream over medium-high heat until very hot but not boiling. Remove from heat, and add milk chocolate morsels, stirring until morsels melt and mixture is smooth.
• Use immediately.