Chocolate-Covered Strawberry Mini Cakes
These Chocolate-Covered Strawberry Mini Cakes are a delightful treat perfect for celebrations and romantic occasions. With layers of rich chocolate cake, luscious strawberry buttercream, and a glossy chocolate ganache topped with fresh strawberries, these mini cakes bring joy to any table. Their stunning appearance and delicious flavor make them an ideal dessert for not just Valentine’s Day but also anniversaries, birthdays, or any special gathering.
Why You’ll Love This Recipe
- Decadent Flavor: Each bite offers a rich taste of chocolate complemented by the freshness of strawberries.
- Beautiful Presentation: The mini cakes look impressive, making them perfect for special events.
- Versatile Serving Options: Ideal for parties, romantic dinners, or even as a sweet surprise for loved ones.
- Customizable: You can easily adjust flavors or decorations to suit your theme or personal preference.
- Fun to Make: The process is enjoyable and rewarding, allowing you to impress family and friends with your baking skills.
Tools and Preparation
Before diving into the delightful world of baking these mini cakes, gather the necessary tools to make your experience smoother.
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Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Baking pans (mini cake pans)
- Parchment paper
- Cooling rack
Importance of Each Tool
- Electric mixer: This tool saves time and ensures that your batters are mixed thoroughly for an even texture.
- Mixing bowls: Having multiple bowls allows you to separate ingredients efficiently during preparation.
- Cooling rack: Proper cooling helps maintain the structure of the cakes and prevents sogginess.
Ingredients
These Chocolate-Covered Strawberry Mini Cakes are made with rich chocolate cake, strawberry buttercream, glossy chocolate ganache, and fresh chocolate-dipped strawberries on top. They’re beautiful, romantic, and perfect for any special occasion.
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 (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 Ingredients
Gather all ingredients listed above to ensure a smooth baking process. Measure everything accurately for the best results.
Step 2: Make the Chocolate Cake Batter
- Preheat your oven to 350°F (175°C).
- In a 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.
- In another bowl, combine buttermilk, sour cream, water, flour, cocoa powder, baking soda, and salt until just combined.
- Gradually add this mixture to your creamed mixture until fully blended.
Step 3: Bake the Cakes
- Grease your mini cake pans with butter or non-stick spray.
- Pour batter into each pan evenly.
- Bake in preheated oven for about 25 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring them onto a cooling rack.
Step 4: Prepare Strawberry Buttercream
- Whip egg whites with granulated sugar until stiff peaks form over simmering water in a double boiler.
- Remove from heat; gradually add softened butter while continuing to whisk until creamy.
- Mix in vanilla extract and salt followed by freeze-dried strawberries; adjust color with pink gel food coloring as desired.
Step 5: Assemble Mini Cakes
Once cooled completely:
– Place one layer of chocolate cake on a serving plate.
– Spread a layer of strawberry buttercream on top.
– Repeat with remaining layers ending with frosting on top.
Step 6: Make Ganache Topping
- Heat heavy cream in a saucepan until just boiling; remove from heat.
- Add finely chopped semi-sweet chocolate; let sit for a few minutes before stirring until smooth.
Step 7: Decorate with Strawberries
Pour ganache over frosted mini cakes allowing it to drip down sides slightly while topping with fresh chocolate-dipped strawberries.
Enjoy your beautifully crafted Chocolate-Covered Strawberry Mini Cakes, sure to impress everyone!
How to Serve Chocolate-Covered Strawberry Mini Cakes
Serving Chocolate-Covered Strawberry Mini Cakes is a delightful experience. These mini cakes are perfect for impressing guests at parties or enjoying a romantic evening at home. Here are some creative serving suggestions.
For Special Occasions
- Elegant Platter: Arrange the mini cakes on a beautiful cake stand for an eye-catching display.
- Individual Glass Domes: Place each mini cake under a glass dome to maintain freshness and add a touch of sophistication.
With Fresh Fruits
- Mixed Berries: Serve alongside a medley of fresh berries for a refreshing contrast.
- Fruit Coulis: Drizzle with berry coulis for added flavor and visual appeal.
Beverage Pairings
- Sparkling Wine: Pair with sparkling wine or champagne to elevate the dessert experience.
- Coffee or Espresso: Offer coffee or espresso as a warm counterpart to the rich chocolate flavors.
As Part of a Dessert Table
- Dessert Buffet: Include these mini cakes in a dessert buffet alongside other sweet treats for variety.
- Themed Decor: Decorate the table according to your occasion’s theme to enhance the presentation.
How to Perfect Chocolate-Covered Strawberry Mini Cakes
To ensure your Chocolate-Covered Strawberry Mini Cakes are perfect, consider these helpful tips. They will guide you through creating the best version of this delightful dessert.
- Use Room Temperature Ingredients: Ensuring that butter, eggs, and buttermilk are at room temperature helps create a smoother batter and better texture.
- Don’t Overmix the Batter: Mix just until combined to keep the cake light and fluffy. Overmixing can lead to dense cakes.
- Chill the Ganache: Allow chocolate ganache to cool before pouring it over the cakes for a smooth finish without dripping too much.
- Fresh Strawberries on Top: Use fresh strawberries as toppings right before serving to keep them vibrant and juicy.
Best Side Dishes for Chocolate-Covered Strawberry Mini Cakes
Pairing side dishes with your Chocolate-Covered Strawberry Mini Cakes can enhance their flavor and create a well-rounded dessert experience. Here are some delightful options.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the richness of the mini cakes perfectly.
- Chocolate Mousse: Serve alongside light chocolate mousse for an indulgent treat that matches well with the cake’s flavors.
- Whipped Cream: A dollop of freshly whipped cream adds airiness and balances the sweetness of the mini cakes.
- Pistachio Crumble: A crunchy pistachio crumble adds texture and nutty flavor that contrasts nicely with soft cake layers.
- Coconut Macaroons: Chewy coconut macaroons provide an interesting flavor twist that pairs beautifully with chocolate.
- Fruit Salad: A refreshing fruit salad brings brightness and cuts through the richness, enhancing your dessert experience.
Common Mistakes to Avoid
Making Chocolate-Covered Strawberry Mini Cakes can be a delightful experience, but common mistakes can ruin the fun. Here are some pitfalls to watch for:
- Incorrect ingredient temperatures: Using cold ingredients like butter or eggs can affect the texture. Make sure everything is at room temperature for a smooth batter.
- Overmixing the batter: Mixing too much can lead to dense cakes. Stir until just combined for a light and airy texture.
- Not measuring ingredients accurately: Using incorrect measurements can throw off the recipe. Use a kitchen scale for precision.
- Skipping the cooling time: Cutting into warm cakes can cause them to crumble. Allow them to cool completely before frosting.
- Using stale chocolate: Fresh chocolate is crucial for ganache. Ensure your chocolate is within its freshness date for the best flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container to prevent drying out.
- These mini cakes will stay fresh in the fridge for up to 5 days.
Freezing Chocolate-Covered Strawberry Mini Cakes
- Wrap each mini cake tightly in plastic wrap, then place them in a freezer-safe bag.
- They can be frozen for up to 2 months without losing quality.
Reheating Chocolate-Covered Strawberry Mini Cakes
- Oven: Preheat to 350°F (175°C) and heat for about 10 minutes for even warming.
- Microwave: Heat on medium power in 10-second intervals until warm to avoid drying out.
- Stovetop: Place a mini cake in a skillet over low heat, covered, until warmed through.
Frequently Asked Questions
Here are some common questions about Chocolate-Covered Strawberry Mini Cakes that may help you bake them perfectly.
How do I make sure my Chocolate-Covered Strawberry Mini Cakes rise properly?
Ensure your baking powder and soda are fresh, and avoid overmixing your batter. This will help create fluffy mini cakes.
Can I use different flavors for these mini cakes?
Absolutely! You can substitute vanilla with almond extract or add different fruit purees to the batter for unique flavors.
What’s the best way to decorate Chocolate-Covered Strawberry Mini Cakes?
Use freshly dipped strawberries on top along with drizzles of extra chocolate or edible glitter for a stunning presentation.
How long do Chocolate-Covered Strawberry Mini Cakes last?
When stored correctly, they can last up to 5 days in the refrigerator or 2 months in the freezer without losing quality.
Final Thoughts
These Chocolate-Covered Strawberry Mini Cakes are not only beautiful but also deliciously versatile. Perfect for any occasion, you can easily customize them with different flavors and toppings. Give this recipe a try and impress your loved ones!
Chocolate-Covered Strawberry Mini Cakes
- Total Time: 55 minutes
- Yield: Makes approximately 12 mini cakes 1x
Description
Chocolate-Covered Strawberry Mini Cakes are a delightful fusion of rich chocolate cake and creamy strawberry buttercream, all enveloped in a glossy chocolate ganache. Perfect for celebrations, these charming mini desserts make any occasion feel special, from romantic dinners to joyful birthday parties. With their stunning presentation and mouthwatering flavors, they are sure to impress your guests. Easy to customize for various themes and tastes, these mini cakes are not just a treat for the eyes but also a joy to make!
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 oven to 350°F (175°C). Cream butter and sugars until fluffy; add eggs one at a time and mix in vanilla.
- Combine buttermilk, sour cream, water, flour, cocoa powder, baking soda, and salt in another bowl; mix into creamed mixture.
- Pour batter into greased mini cake pans and bake for 25 minutes or until a toothpick comes out clean. Cool on racks.
- For the buttercream: Whip egg whites with sugar over simmering water until stiff peaks form; gradually add butter until creamy. Stir in strawberries and color as desired.
- Assemble cakes by layering chocolate cake with strawberry buttercream; frost the top.
- For ganache: Heat cream until boiling; stir in chopped chocolate until smooth. Drizzle over frosted cakes and top with fresh strawberries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (70g)
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
