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Chocolate-Covered Strawberry Mini Cakes Recipe

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★★★★★

4.5 from 108 reviews

Indulge in these decadent Chocolate-Covered Strawberry Mini Cakes featuring moist, rich chocolate cake layers, luscious strawberry buttercream, and a glossy chocolate ganache topping adorned with fresh strawberries. Perfect for special occasions or an elegant dessert treat, these mini cakes offer a delightful combination of chocolate and fruit flavors with a smooth, creamy texture.

Ingredients

Scale

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 fresh strawberries, preferably long-stem variety, for decoration

Instructions

  1. Prepare the Chocolate Cake Batter: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee). Gradually add this mixture to the creamed butter and sugar, mixing until well combined.
  3. Mix Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
  4. Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and flour mini cake pans or a cupcake tin. Divide the batter evenly among the prepared pans. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on a wire rack.
  5. Make the Strawberry Buttercream: In a heatproof mixing bowl, combine the egg whites and granulated sugar. Place over a pot of simmering water (double boiler) and whisk constantly until the sugar dissolves completely and the mixture reaches 160°F (71°C) to create a Swiss meringue. Remove from heat and whip the mixture in a stand mixer on high speed until stiff peaks form and the mixture is cooled.
  6. Incorporate Butter and Flavorings: Add the softened but cool unsalted butter gradually to the meringue while mixing on medium speed until the buttercream is smooth and fluffy. Blend in vanilla extract, salt, freeze-dried strawberries (pulverized into a powder), and pink gel food coloring until evenly combined and the buttercream is light pink.
  7. Prepare the Ganache: Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Pour the hot cream over the finely chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 1-2 minutes and then gently stir until smooth and glossy. Allow the ganache to cool slightly until it thickens to a pourable consistency.
  8. Assemble the Mini Cakes: Level the cooled chocolate cakes if necessary. Spread a generous layer of the strawberry buttercream on the bottom layer, then sprinkle with chopped fresh strawberries. Top with another mini cake layer, and repeat if desired. Frost the outside of the mini cakes with a thin crumb coat of buttercream and chill briefly.
  9. Decorate with Ganache and Strawberries: Pour or drizzle the chocolate ganache over the tops of the mini cakes, letting some drip down the sides for a stunning effect. Garnish with the whole fresh long-stem strawberries on top for an elegant finish.
  10. Chill and Serve: Refrigerate the assembled mini cakes for at least 30 minutes to allow the ganache and buttercream to set before serving. Bring to room temperature before eating for the best flavor and texture.

Notes

  • Use room temperature ingredients for best mixing results and texture.
  • Substituting water with coffee enhances the chocolate flavor in the cake.
  • The Swiss meringue buttercream requires careful temperature control to ensure sugar dissolves properly and the mixture is safe to eat.
  • Freeze-dried strawberries add natural strawberry flavor without extra moisture.
  • Allow cakes to cool completely before frosting to prevent buttercream from melting.
  • Ganache thickness can be adjusted by cooling longer or adding more chocolate.
  • If fresh long-stem strawberries are unavailable, regular strawberries can be used for garnish.

Keywords: chocolate mini cakes, strawberry buttercream, ganache, chocolate cake, strawberry desserts, mini layer cakes

Find it online: https://www.sanacooks.com/chocolate-covered-strawberry-mini-cakes-recipe/