Introduction

Chocolate-Covered Strawberry Mini Cakes are a delightful treat combining rich chocolate cake, luscious strawberry buttercream, and a glossy ganache topped with fresh strawberries. These elegant mini cakes are perfect for celebrations or a special dessert to impress your guests.

A small cake on a white plate with three thick layers of dark chocolate cake, each separated by a layer of light pink frosting and pieces of fresh red strawberries. The outside of the cake is fully covered with smooth light pink frosting, and melted dark chocolate drips down the sides from the top. On the top, a whole fresh strawberry dipped halfway in glossy dark chocolate sits with its green stem standing up. The background includes more of the same small cakes on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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

For the 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)

For the 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

Step 1: Preheat the oven to 350°F (175°C). Grease and flour mini cake pans or line with paper liners.
Step 2: In a large bowl, beat the unsalted butter, granulated sugar, and brown sugar together until fluffy.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: In a separate bowl, whisk together buttermilk, sour cream, and water or coffee.
Step 5: In another bowl, sift together flour, cocoa powder, baking soda, and salt.
Step 6: Alternately add the dry ingredients and wet ingredients to the butter mixture, beginning and ending with the dry, mixing until just combined.

Step 7: Divide the batter evenly into the prepared pans, filling them halfway. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
Step 8: While the cakes bake, prepare the strawberry buttercream. In a heatproof bowl, whisk egg whites and sugar over a double boiler until the sugar dissolves and mixture reaches 160°F (70°C).
Step 9: Transfer to a mixer and whip on high until stiff, glossy peaks form and the mixture cools to room temperature.

Step 10: With the mixer on medium speed, add softened butter gradually until smooth and creamy. Mix in vanilla extract, salt, freeze-dried strawberries crushed into a powder, and a few drops of pink gel food coloring until evenly colored.
Step 11: For the ganache, heat heavy cream until it just begins to simmer. Pour over chopped semi-sweet chocolate and let sit for 2 minutes.
Step 12: Stir gently until smooth and glossy. Let cool slightly before using.

Step 13: To assemble, slice each mini cake in half horizontally. Spread a layer of strawberry buttercream and a spoonful of chopped fresh strawberries on the bottom half, then cover with the top half.
Step 14: Coat the assembled mini cakes with a thin layer of buttercream, then dip or drizzle the cooled ganache over each one.
Step 15: Decorate with a whole fresh strawberry on top of each mini cake. Chill briefly to set the ganache before serving.

Tips & Variations

Substitute coffee for water in the batter to enhance the chocolate flavor.
Use fresh strawberry puree instead of freeze-dried strawberry powder for a different texture in the buttercream.
For a brighter color, add more pink gel food coloring or a hint of red.

Try chocolate white or dark chocolate for the ganache for flavor variation.
Ensure butter is soft but cool before adding to egg whites to prevent melting the meringue.

Storage

Store assembled cakes in an airtight container in the refrigerator for up to 3 days. Let come to room temperature about 30 minutes before serving for the best texture. Leftover cake layers can be stored wrapped tightly in plastic wrap and frozen for up to one month.

How to Serve

The image shows four small round cakes each with two layers: the bottom layer is smooth light pink frosting, and the top layer is a shiny dark chocolate glaze dripping down the sides. Each cake is topped with a large strawberry dipped halfway in dark chocolate, with the green leaves and stems visible. The cakes sit on white round bases placed on a dark wooden board and a white cake stand, all set on a white marbled surface with a softly blurred pink and white background. The chocolate glaze has a glossy texture, contrasting with the matte pink frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cakes ahead of time?

Yes, you can bake the cake layers and prepare the buttercream and ganache a day or two in advance. Assemble the cakes just before serving to keep the fresh strawberries and ganache looking their best.

Is it safe to use raw egg whites in the buttercream?

This recipe uses Swiss meringue buttercream, which involves gently heating the egg whites and sugar to a safe temperature to eliminate the risk of salmonella. Ensure the mixture reaches 160°F (70°C) during preparation.