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
Scale
- 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 â…“ 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