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
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 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