Chocolate-Covered Strawberry Mini Cakes
These Chocolate-Covered Strawberry Mini Cakes are a delightful treat that combines the rich taste of chocolate with the fresh sweetness of strawberries. Perfect for birthdays, anniversaries, or just because, these mini cakes stand out with their beautiful presentation and decadent flavors. With layers of chocolate cake, strawberry buttercream, and glossy ganache topped with chocolate-dipped strawberries, they are sure to impress anyone who tries them.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of chocolate and strawberries creates a rich and satisfying dessert that is hard to resist.
- Beautiful Presentation: These mini cakes are visually stunning, making them perfect for special occasions and celebrations.
- Versatile Treat: Ideal for various events such as Valentine’s Day, weddings, or casual get-togethers.
- Easier Than You Think: While they look fancy, the recipe is straightforward enough for bakers of all levels.
- Customizable: Feel free to adjust the flavors with different fruits or cake bases to suit your taste.
Tools and Preparation
Before you start baking your Chocolate-Covered Strawberry Mini Cakes, gather your essential tools. Having everything ready will make your baking experience smooth and enjoyable.
Grab This Chef Knife Now - Almost Gone!
- Stays Razor-Sharp: Ice-hardened blade keeps its edge longer than ordinary knives
- Superior Grip Control: Unique finger hole design gives you perfect balance and safety
- Built to Last a Lifetime: Premium stainless steel blade with elegant beech wood handle
Customer Reviews ★★★★★
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Baking pans (mini cake pans)
- Cooling rack
- Double boiler or microwave-safe bowl (for melting chocolate)
Importance of Each Tool
- Electric mixer: Saves time and effort in mixing batter and frosting smoothly.
- Rubber spatula: Helps scrape down the sides of bowls efficiently for even mixing.
- Baking pans: Ensures uniform baking of cakes for perfect layering.
Ingredients
For the 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
For the 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 (I use Americolor Soft Pink)
For the Ganache and Topping
- 8 oz semi-sweet chocolate (1 ⅓ cups), finely chopped
- 8 oz heavy cream (1 cup)
- 2 cups fresh strawberries (washed and chopped)
- 5 large beautiful strawberries, preferably long-stem variety
How to Make Chocolate-Covered Strawberry Mini Cakes
Step 1: Prepare Your Baking Pans
Start by greasing your mini cake pans with butter or non-stick spray. Preheat your oven to 350°F (175°C).
Step 2: Mix the Cake Batter
In a large mixing bowl:
1. Beat together the unsalted butter, granulated sugar, and brown sugar until creamy.
2. Add in the eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract.
4. In another bowl, mix buttermilk, sour cream, and water together.
5. Gradually add this mixture to the butter-sugar mix alternately with flour and cocoa powder until just combined.
Step 3: Bake the Cakes
Divide the batter evenly among your prepared mini cake pans. Bake in preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean.
Step 4: Cool the Cakes
Once baked, allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire cooling rack to cool completely.
Step 5: Make Strawberry Buttercream
In a separate bowl:
1. Whip egg whites until frothy.
2. Gradually add granulated sugar while continuing to whip until stiff peaks form.
3. Slowly incorporate softened butter until smooth.
4. Mix in freeze-dried strawberries and pink gel food coloring until desired color is achieved.
Step 6: Assemble the Mini Cakes
Once cooled:
1. Level off each cake layer if necessary.
2. Spread a layer of strawberry buttercream between each layer of cake.
3. Stack them carefully on top of each other.
Step 7: Prepare Chocolate Ganache
In a double boiler or microwave:
1. Heat heavy cream until it begins to simmer.
2. Pour over chopped semi-sweet chocolate and let sit for a few minutes before stirring until smooth.
Step 8: Finish with Ganache & Strawberries
Pour warm ganache over assembled cakes allowing it to drip down the sides. Top each mini cake with a fresh strawberry dipped in chocolate for an elegant finish.
Enjoy your delicious Chocolate-Covered Strawberry Mini Cakes!
How to Serve Chocolate-Covered Strawberry Mini Cakes
Serving Chocolate-Covered Strawberry Mini Cakes can elevate any occasion, making them a delightful centerpiece. These mini cakes are not only visually stunning but also deliciously decadent, perfect for sharing or indulging.
For Romantic Dinners
- Pair with red wine: A glass of sweet red wine complements the chocolate and strawberry flavors beautifully.
- Serve with whipped cream: Adding a dollop of whipped cream enhances the dessert’s richness and adds a light element.
At Birthday Parties
- Add colorful sprinkles: Decorate the top with fun sprinkles to make these mini cakes festive and appealing to kids.
- Create a cake platter: Arrange the mini cakes on a decorative platter with fresh strawberries for an inviting presentation.
As Holiday Treats
- Gift in decorative boxes: These mini cakes make wonderful gifts when packaged in charming boxes, perfect for holidays like Valentine’s Day.
- Include in dessert tables: Place them alongside other desserts like cookies and brownies for a varied selection at parties.
During Afternoon Tea
- Serve with tea or coffee: These cakes pair well with both tea and coffee, providing a sweet indulgence during afternoon breaks.
- Garnish with mint leaves: A few fresh mint leaves on the plate add a refreshing touch to each serving.
How to Perfect Chocolate-Covered Strawberry Mini Cakes
Perfecting your Chocolate-Covered Strawberry Mini Cakes requires attention to detail. Follow these tips for outstanding results.
- Use room temperature ingredients: Ensuring that butter, eggs, and dairy are at room temperature helps create a smoother batter.
- Sift dry ingredients: This step aerates the flour and cocoa powder, leading to a lighter cake texture.
- Don’t overmix: Gently fold in ingredients after adding flour to maintain the cake’s fluffiness.
- Monitor baking time: Check for doneness by inserting a toothpick; it should come out clean or with a few crumbs attached.
- Allow cooling time: Let the cakes cool completely before frosting them to avoid melting the buttercream.
- Chill ganache before use: Allowing the chocolate ganache to cool slightly makes it easier to spread and creates a glossy finish.
Best Side Dishes for Chocolate-Covered Strawberry Mini Cakes
Pairing side dishes with Chocolate-Covered Strawberry Mini Cakes can enhance their flavor profile. Here are some great options that complement this dessert beautifully.
- Vanilla Ice Cream: The creamy texture balances the rich chocolate and strawberry flavors perfectly.
- Fresh Fruit Salad: A light fruit salad adds freshness and contrasts nicely with the dense mini cakes.
- Chocolate Mousse: Serving rich chocolate mousse alongside provides an extra layer of indulgence for chocolate lovers.
- Cheese Platter: Include soft cheeses like brie or goat cheese that offer a savory note against the sweetness of the cakes.
- Coffee or Espresso: A strong cup of coffee enhances the chocolate flavor while providing an energizing boost.
- Almond Biscotti: Crunchy biscotti adds texture and is perfect for dipping alongside this dessert.
Common Mistakes to Avoid
When making Chocolate-Covered Strawberry Mini Cakes, it’s easy to overlook some key details. Here are common mistakes to watch out for.
-
Neglecting Room Temperature Ingredients: Using cold ingredients can affect the batter’s texture. Always let your butter, eggs, and dairy come to room temperature before mixing.
-
Overmixing the Batter: Overmixing can lead to dense cakes instead of light and fluffy ones. Mix just until the ingredients are combined for the best results.
-
Skipping the Cooling Time: Cutting into your cakes while they are still warm can cause them to fall apart. Allow all layers to cool completely before frosting.
-
Forgetting to Prepare Pans: Not greasing or lining your pans can result in cakes that stick. Always prepare your pans properly for easy removal.
-
Ignoring Ganache Consistency: If your ganache is too thick, it won’t drizzle nicely over the cakes. Adjust with a bit more cream if needed to achieve a glossy finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Keep layers separated with parchment paper to prevent sticking.
Freezing Chocolate-Covered Strawberry Mini Cakes
- Wrap each mini cake tightly in plastic wrap and then in aluminum foil for up to 3 months.
- Thaw in the refrigerator overnight before serving.
Reheating Chocolate-Covered Strawberry Mini Cakes
- Oven: Preheat oven to 350°F (175°C). Warm cakes for about 10 minutes.
- Microwave: Heat individual pieces on low power for 15-20 seconds.
- Stovetop: Use a skillet on low heat, covering with a lid for 5 minutes.
Frequently Asked Questions
Here are some common questions about Chocolate-Covered Strawberry Mini Cakes that might help you out!
Can I use different fruits for topping?
Yes! Feel free to experiment with other fruits like raspberries or blueberries for a unique twist on these mini cakes.
How do I make my strawberry buttercream taste more strawberry-like?
Add more freeze-dried strawberries or a splash of strawberry extract to enhance the flavor profile of your buttercream.
Are Chocolate-Covered Strawberry Mini Cakes suitable for freezing?
Absolutely! You can freeze these treats, but ensure they are well wrapped to maintain freshness.
How long do these mini cakes last?
When stored properly in the refrigerator, they will stay fresh for about five days.
Final Thoughts
These Chocolate-Covered Strawberry Mini Cakes are not only delightful but also versatile enough for any celebration. With their rich chocolate flavor and fresh strawberries, they’ll impress anyone. Don’t hesitate to customize them with other fruits or flavors based on your preferences!
Chocolate-Covered Strawberry Mini Cakes
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
Indulge in the exquisite delight of Chocolate-Covered Strawberry Mini Cakes, where rich chocolate meets the fresh sweetness of strawberries. These stunning treats are perfect for any occasion, from birthdays to romantic dinners. With layers of moist chocolate cake, luscious strawberry buttercream, and glossy ganache topped with chocolate-dipped strawberries, they are sure to impress your guests and satisfy your sweet cravings. Easy enough for bakers of all levels, these mini cakes offer a beautiful presentation that makes them a must-try dessert!
Ingredients
- 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
- 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 (I use Americolor Soft Pink)
- 8 oz semi-sweet chocolate (1 ⅓ cups), finely chopped
- 8 oz heavy cream (1 cup)
- 2 cups fresh strawberries (washed and chopped)
- 5 large beautiful strawberries, preferably long-stem variety
Instructions
- Preheat your oven to 350°F (175°C) and grease mini cake pans.
- In a large bowl, beat together unsalted butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time and mix well. Stir in vanilla.
- In another bowl, combine buttermilk, sour cream, and water. Gradually add this mixture alternately with flour and cocoa powder to the butter-sugar mix until just combined.
- Divide batter among prepared pans and bake for about 25 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with strawberry buttercream made from whipped egg whites, granulated sugar, softened butter, freeze-dried strawberries, and pink food coloring.
- Finish by drizzling with ganache made from heavy cream and chopped semi-sweet chocolate topped with chocolate-dipped strawberries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (70g)
- Calories: 290
- Sugar: 26g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
