Chocolate-Covered Strawberry Mini Cakes

Why Make This Recipe

Chocolate-Covered Strawberry Mini Cakes are a delightful treat that combines the rich flavor of chocolate with the sweetness of strawberries. They are perfect for special occasions like birthdays, anniversaries, or any time you want to impress your guests. The cute mini size makes them easy to serve and share, and the combination of soft cake, creamy frosting, and glossy ganache is simply irresistible. Plus, they are fun to make!

How to Make Chocolate-Covered Strawberry Mini Cakes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup strawberry buttercream
• 1 cup glossy chocolate ganache
• Fresh strawberries for topping

Directions:

1. Preheat the oven to 350°F (175°C) and prepare a mini cake pan with cooking spray or liners.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy. Then, add eggs one at a time and mix in the vanilla.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
5. Pour the batter into the prepared pan and bake for 15-18 minutes or until a toothpick comes out clean.
6. Allow the cakes to cool completely before frosting with strawberry buttercream.
7. Drizzle with chocolate ganache and top with chocolate-dipped strawberries. Serve and enjoy!

How to Serve Chocolate-Covered Strawberry Mini Cakes

Serve these mini cakes on a decorative plate or stand. They look beautiful arranged in layers, and you can add fresh strawberries around them for a lovely presentation. You can also pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!

How to Store Chocolate-Covered Strawberry Mini Cakes

To store these mini cakes, keep them in an airtight container at room temperature. They are best enjoyed within a few days. If you have leftover cakes, you can also refrigerate them, but let them come to room temperature before serving for the best taste.

Tips to Make Chocolate-Covered Strawberry Mini Cakes

• Ensure all ingredients are at room temperature for a better batter consistency.
• Do not overmix the batter to keep the cakes light and fluffy.
• If you want a richer chocolate flavor, you can add more cocoa powder or use dark chocolate for the ganache.
• Decorate with additional fresh fruits or even edible flowers for a stunning look.

Variation

For a different flavor profile, try using vanilla or lemon buttercream instead of strawberry buttercream. You can also experiment with different fruits, such as raspberries or blueberries, to top your cakes.

FAQs

1. Can I use a regular cake pan instead of a mini cake pan?
Yes, you can use a regular cake pan. Just adjust the baking time as larger cakes may take longer to bake.

2. Can I make the cakes ahead of time?
Absolutely! You can bake and frost the cakes a day in advance. Just store them in an airtight container in the refrigerator.

3. What if I don’t have strawberry buttercream?
You can easily make your own strawberry buttercream by mixing softened butter with powdered sugar and pureed strawberries. Alternatively, store-bought frosting works too!