Chocolate-Covered Strawberry Mini Cakes Recipe
Delight in these Chocolate-Covered Strawberry Mini Cakes that combine rich, moist chocolate cake with luscious strawberry buttercream and a smooth chocolate ganache. Topped with fresh, juicy strawberries and finished with a glossy chocolate coating, these mini cakes are perfect for celebrations or a special treat.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate Cake
- 9 oz unsalted butter (1 cup + 2 TBSP), at room temperature
- 7 oz granulated sugar (1 cup)
- 7.5 oz brown sugar (1 cup packed)
- 3 large eggs, at room temperature
- 1 TBSP vanilla extract
- 12 oz buttermilk (1 1/2 cups), at room temperature
- 6 oz sour cream (3/4 cup), at room temperature
- 3 TBSP water (can substitute coffee)
- 11.75 oz all-purpose flour (2 2/3 cups)
- 4.5 oz unsweetened cocoa powder (1 1/2 cups)
- 2.25 tsp baking soda
- 0.75 tsp salt
Strawberry Buttercream
- 9 large egg whites
- 14 oz granulated sugar (2 cups)
- 1 lb unsalted butter (2 cups), soft but still cool
- 1 TBSP vanilla extract
- 1/4 tsp salt
- 2 oz freeze-dried strawberries
- pink gel food coloring (Americolor Soft Pink recommended)
Ganache
- 8 oz semi-sweet chocolate (1 ⅓ cups), finely chopped
- 8 oz heavy cream (1 cup)
To Assemble
- 2 cups fresh strawberries, washed and chopped
- 5 large, beautiful strawberries, preferably long-stem variety
Instructions
- Prepare the Chocolate Cake Batter: Cream together the unsalted butter, granulated sugar, and brown sugar in a large mixing bowl until smooth and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract, buttermilk, sour cream, and water or coffee.
- Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, blending until just combined to form a smooth batter.
- Bake the Cakes: Preheat your oven to 350°F (175°C). Divide the batter evenly into prepared mini cake pans or muffin tins. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before assembling.
- Make the Strawberry Buttercream: In a heatproof bowl set over simmering water (double boiler), whisk together egg whites and granulated sugar until sugar dissolves and mixture reaches 160°F (71°C). Transfer to a stand mixer and whip until stiff peaks form and mixture cools. Gradually add softened butter while mixing, then blend in vanilla extract, salt, freeze-dried strawberries (ground into powder), and pink gel food coloring until smooth and tinted.
- Prepare the Ganache: Heat the heavy cream in a small saucepan until just boiling. Pour over the finely chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2-3 minutes, then gently stir until the mixture is smooth and glossy.
- Assemble the Mini Cakes: Slice each cooled mini cake horizontally if desired. Spread a layer of strawberry buttercream on the bottom halves, scatter chopped fresh strawberries over the buttercream, then place the top halves back on. Cover the assembled cakes generously with strawberry buttercream.
- Decorate and Coat: Place the large whole strawberries on top of each mini cake for garnish. Drizzle or spoon the warm ganache over the cakes, allowing it to flow slightly down the sides to create a smooth chocolate coating. Chill briefly to set the ganache before serving.
Notes
- Room temperature ingredients promote better mixing and texture.
- Substituting coffee for water enhances the chocolate flavor in the cake.
- Freeze-dried strawberries are preferable for buttercream as they add intense flavor without extra moisture.
- Ensure the ganache is slightly cooled before pouring to achieve a glossy finish without melting the buttercream.
- Use long-stem strawberries for an elegant garnish and easier handling.
- For best results, chill assembled cakes to allow the ganache to set fully before serving.
Keywords: chocolate mini cakes, strawberry buttercream, chocolate ganache, mini desserts, holiday cakes, party cakes
