These decadent mini cakes are perfect for any special occasion! With rich chocolate cake, strawberry buttercream, glossy ganache, and fresh chocolate-dipped strawberries, they’re a sweet treat that looks as beautiful as it tastes. Each bite is a harmonious blend of flavors and textures, making them an irresistible dessert that is sure to impress your guests.
Why You Will Love This Recipe:
If you’re a fan of chocolate and strawberries, you’ll fall head over heels for these mini cakes. They combine the moist richness of chocolate cake with the light, fruity sweetness of strawberry buttercream, all topped off with a luxurious chocolate ganache and fresh strawberries. Not only do they taste incredible, but they also present beautifully, making them a show-stopping dessert for birthdays, anniversaries, or any celebration. Plus, the individual portions make them easy to serve and enjoy!
Introduction:
There’s something undeniably romantic about chocolate-covered strawberries, and when you transform that beloved flavor combination into mini cakes, magic happens. These Chocolate-Covered Strawberry Mini Cakes are designed to be the perfect dessert for any special occasion, whether it’s a cozy dinner for two, a birthday bash, or a wedding celebration. They are not only a feast for the palate but also a visual delight, sure to steal the spotlight on your dessert table.
Creating these mini cakes involves several steps, but the process is enjoyable and rewarding. From whipping up the rich chocolate cake to crafting the fluffy strawberry buttercream, each stage is an opportunity to indulge your culinary creativity. Let’s dive into the recipe!
Ingredients:
For the Chocolate Cake:
- 9 oz unsalted butter, room temperature
- 7 oz granulated sugar
- 7.5 oz brown sugar, packed
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 12 oz buttermilk, room temperature
- 6 oz sour cream, room temperature
- 3 tbsp water (or coffee)
- 11.75 oz all-purpose flour
- 4.5 oz unsweetened cocoa powder
- 2.25 tsp baking soda
- 0.75 tsp salt
For the Strawberry Buttercream:
- 9 large egg whites
- 14 oz granulated sugar
- 1 lb unsalted butter, soft but cool
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 2 oz freeze-dried strawberries
- Pink gel food coloring
For the Ganache:
- 8 oz semi-sweet chocolate, finely chopped
- 8 oz heavy cream
To Assemble:
- 2 cups fresh strawberries, washed and chopped
- 5 large strawberries (preferably long-stemmed)
Preparation:
Step 1: Make the Chocolate Cake
Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the room temperature butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 3-5 minutes. Next, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
In a separate bowl, combine the dry ingredients: all-purpose flour, cocoa powder, baking soda, and salt. In another bowl, mix the wet ingredients: buttermilk, sour cream, and water (or coffee). Gradually alternate adding the dry and wet mixtures to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Pour the batter onto a lined baking sheet and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
Step 2: Make Strawberry Buttercream
In a heatproof bowl, whisk the egg whites and granulated sugar together over a pot of simmering water until the mixture is hot to the touch and the sugar has dissolved. This should take about 5 minutes. Remove from heat and beat the mixture with an electric mixer until stiff peaks form and the bowl is cool to the touch. Gradually add the soft but cool butter, mixing until smooth. Finally, mix in the freeze-dried strawberry powder and a few drops of pink gel food coloring until you achieve your desired shade.
Step 3: Make Ganache
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour the hot cream over the finely chopped semi-sweet chocolate in a mixing bowl. Let it sit for a minute, then whisk until the mixture is smooth and glossy. Allow the ganache to cool slightly before using.
Step 4: Assemble the Mini Cakes
Once the chocolate cake is completely cooled, use a 3.5-inch round cookie cutter to cut out rounds from the cake. You should be able to get about 15 rounds. Place one cake round on a serving plate or cake stand, spread a layer of strawberry buttercream on top, and sprinkle with chopped fresh strawberries. Repeat this process to create layers, finishing with a cake round on top. Apply a thin layer of buttercream around the sides and top of the assembled cake to create a crumb coat. Chill the mini cakes in the refrigerator for about 30 minutes to set the crumb coat.
Step 5: Top with Ganache and Strawberries
Once the crumb coat is set, apply a final layer of strawberry buttercream smoothly over the cakes. Refrigerate again for about 30 minutes. After chilling, pour the ganache over the top of the cakes, allowing it to drip down the sides. For the finishing touch, dip the long-stemmed strawberries in melted chocolate and place them on top of the ganache. Refrigerate briefly until the ganache is set.
Serving Suggestions:
These mini cakes are best served chilled. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. They also make a stunning centerpiece for dessert tables at parties and celebrations.
Tips:
- For an extra flavor boost, consider adding a splash of espresso to the chocolate cake batter.
- Ensure all your ingredients are at room temperature for the best texture in your cakes and buttercream.
- Use high-quality chocolate for the ganache to enhance the overall flavor of the dessert.
- If you’re short on time, you can use store-bought chocolate cake instead of making it from scratch.
Prep Time:
3 hours
Cook Time:
25 minutes
Chill Time:
2 hours
Total Time:
5 hours 25 minutes
Nutritional Information:
- Calories: Approximately 350 per mini cake
- Protein: 4g
- Sodium: 150mg
Conclusion:
These Chocolate-Covered Strawberry Mini Cakes are a delightful way to celebrate any occasion. With their rich chocolate flavor, creamy strawberry buttercream, and decadent ganache, they are sure to impress your family and friends. The combination of textures and flavors makes each bite a little piece of heaven. Whether you’re celebrating a special milestone or simply treating yourself, these mini cakes are the perfect indulgence.
Questions and Answers about this Recipe:
Q1: Can I prepare the chocolate cake in advance?
A1: Yes! You can bake the chocolate cake a day ahead. Just make sure to wrap it tightly in plastic wrap and store it in the refrigerator to keep it fresh.
Q2: How can I store the mini cakes once assembled?
A2: Store the assembled mini cakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
Q3: Can I use fresh strawberries instead of freeze-dried strawberries for the buttercream?
A3: Fresh strawberries contain too much moisture, which can affect the consistency of the buttercream. Freeze-dried strawberries are recommended for the best results.
Q4: Is there a substitute for buttermilk in the chocolate cake?
A4: Yes, you can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Q5: Can I freeze these mini cakes?
A5: While the mini cakes can be frozen, it’s best to freeze them without the buttercream and ganache. Wrap them tightly and freeze for up to 2 months. Thaw in the refrigerator before frosting and serving.