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Chocolate Strawberry Mini Cakes: A Delicious & Easy Recipe

  • Total Time: 90 minutes
  • Yield: 8-12 mini cakes 1x

Description

Decadent chocolate mini cakes layered with a sweet strawberry filling and rich chocolate ganache. Perfect for a special occasion or a delightful treat!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1 ½ cups granulated sugar
  • ¾ cup vegetable oil
  • 1 ½ cups buttermilk
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ¾ cup boiling water
  • 1 pound fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • Fresh strawberries, halved or quartered
  • Chocolate shavings
  • Edible glitter

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or use parchment paper rounds).
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together sugar, oil, buttermilk, eggs, and vanilla extract until smooth.
  4. Gradually add wet ingredients to dry ingredients, mixing on low speed until just combined. Do not overmix.
  5. Slowly pour in boiling water while mixing on low speed. The batter will be thin.
  6. Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
  9. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes.
  10. In a small bowl, whisk together the cornstarch and water until smooth.
  11. Pour the cornstarch slurry into the saucepan with the strawberries. Stir constantly until the filling thickens, about 1-2 minutes.
  12. Remove from heat and let the filling cool completely.
  13. Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
  14. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
  15. Pour the hot cream over the chopped chocolate. Let it sit for 1 minute to allow the heat to melt the chocolate.
  16. Gently stir the mixture, starting from the center and working your way outwards, until the chocolate is completely melted and the ganache is smooth and glossy.
  17. Stir in the butter until it is melted and fully incorporated.
  18. Let the ganache cool slightly until it thickens to a spreadable consistency.
  19. If the cakes have a dome, use a serrated knife to level them.
  20. Using a cookie cutter (approximately 3 inches in diameter), cut out circles from each cake layer. You should be able to get several mini cakes from each layer. Reroll the scraps and bake again if you want to maximize the yield.
  21. Place one mini cake circle on a serving plate or cake stand.
  22. Spread a generous layer of the cooled strawberry filling over the first cake layer.
  23. Top with another mini cake circle.
  24. Frost the top and sides of the mini cake with the chocolate ganache. You can use a spatula or a piping bag for a more decorative finish.
  25. Decorate with fresh strawberries, chocolate shavings, and edible glitter, if desired. Get creative and have fun with it!
  26. Chill the mini cakes in the refrigerator for at least 30 minutes to allow the ganache to set. This will make them easier to handle and slice.
  27. Serve the chocolate strawberry mini cakes and enjoy! These are best enjoyed fresh, but they can be stored in the refrigerator for up to 3 days.

Notes

  • For best results, use high-quality cocoa powder and semi-sweet chocolate.
  • Make sure all ingredients are at room temperature before starting.
  • Don’t overmix the cake batter, as this can lead to a tough cake.
  • The ganache should be cooled to a spreadable consistency before frosting the cakes. If it’s too thin, chill it in the refrigerator for a few minutes. If it’s too thick, gently warm it in the microwave in short bursts.
  • Feel free to adjust the amount of sugar in the strawberry filling to your liking, depending on the sweetness of the strawberries.
  • Get creative with the decorations! Use your favorite toppings to personalize the mini cakes.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes

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Find it online: https://www.beerecipe.com/chocolate-strawberry-mini-cakes/