Description

Indulge in the ultimate dessert experience with these Chocolate-Covered Strawberry Mini Cakes. Each elegant bite features a rich chocolate cake layered with creamy strawberry buttercream and draped in a luscious chocolate ganache. Topped with fresh, chocolate-dipped strawberries, these mini cakes are perfect for special occasions like birthdays, anniversaries, or romantic date nights. Their stunning presentation and delightful flavor make them a crowd-pleaser that satisfies your sweet tooth while adding a touch of sophistication to any gathering.

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
1/4 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

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Instructions

Preheat oven to 350°F (175°C) and grease mini cake pans.
In a mixing bowl, cream together the unsalted butter with granulated sugar and brown sugar until fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In another bowl, mix buttermilk, sour cream, and water.
Gradually add dry ingredients—flour, cocoa powder, baking soda, and salt—to the wet mixture until just combined.
Pour the batter into prepared mini cake pans evenly.
Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted comes out clean.
Allow cooling in pans for 10 minutes before transferring them to wire racks to cool completely.
In a clean bowl of an electric mixer, whisk egg whites until soft peaks form.
Gradually add granulated sugar while continuing to whisk until stiff peaks form.
Carefully fold in softened butter one piece at a time until smooth.
Add vanilla extract and freeze-dried strawberries; mix well.
Adjust color with pink gel food coloring if desired.
Heat heavy cream in a saucepan until it starts to simmer then pour over chopped semi-sweet chocolate.
Let sit for a few minutes before stirring until smooth.
Level off tops of cakes as needed using a serrated knife.
Place one layer on your serving plate; spread an even layer of strawberry buttercream on top.
Stack another layer on top; repeat with remaining layers if desired.
Pour cooled ganache over assembled cake allowing it to drizzle down sides.
Dip your fresh strawberries in chocolate and arrange them artfully on top of the ganache-covered cakes before serving.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake (85g)
Calories: 360
Sugar: 28g
Sodium: 200mg
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg