Chocolate-Covered Strawberry Mini Cakes
These Chocolate-Covered Strawberry Mini Cakes are the ultimate treat for any occasion. Combining rich chocolate cake with luscious strawberry buttercream and a glossy chocolate ganache, these mini desserts are not only visually stunning but also bursting with flavor. Perfect for celebrations like Valentine’s Day, weddings, or simply to impress loved ones, these cakes are an indulgent delight that will leave everyone craving more.
Why You’ll Love This Recipe
- Decadent Flavor: The blend of chocolate and strawberries creates a harmonious balance that delights the taste buds.
- Elegant Presentation: With their beautiful layers and fresh toppings, these mini cakes look as good as they taste.
- Perfect for Any Occasion: Whether it’s a birthday party or a romantic dinner, these cakes fit right in.
- Easily Customizable: You can adjust flavors or decorations based on personal preferences or seasonal ingredients.
- Fun Baking Experience: Baking these mini cakes is not only rewarding but also enjoyable for bakers of all skill levels.
Tools and Preparation
Before diving into the baking process, gather your tools to ensure everything runs smoothly. Having the right equipment makes creating these Chocolate-Covered Strawberry Mini Cakes easier and more enjoyable.
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Essential Tools and Equipment
Importance of Each Tool
- Stand mixer: This tool saves time and effort when mixing batters and frostings to a perfect consistency.
- Piping bags: Ideal for decorating the mini cakes with precision, ensuring your creations look professionally done.
- Baking pans: The right size ensures even baking and helps maintain the shape of your mini cakes.
Ingredients
These Chocolate-Covered Strawberry Mini Cakes require fresh ingredients to achieve their delightful taste. Here’s what you’ll need:
For the 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 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 Decoration
- 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 Pans
Grease your baking pans thoroughly to prevent sticking. Preheat your oven to 350°F (175°C).
Step 2: Make the Chocolate Cake Batter
In a stand mixer, combine unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together buttermilk, sour cream, and water. Gradually add this mixture to the butter-sugar mix while mixing on low speed.
Step 4: Mix Dry Ingredients
In another bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients until just combined.
Step 5: Bake the Cakes
Divide the batter evenly among prepared pans. Bake for about 25 minutes or until a toothpick comes out clean. Allow them to cool in pans for 10 minutes before transferring them to wire racks.
Step 6: Prepare Strawberry Buttercream
Using a stand mixer, whip egg whites until soft peaks form. Gradually add granulated sugar while continuing to whip until stiff peaks form. Slowly incorporate softened butter one tablespoon at a time until creamy.
Step 7: Add Flavoring
Mix in freeze-dried strawberries and pink gel food coloring until well combined.
Step 8: Assemble Mini Cakes
Once cakes are cool, slice them into layers if necessary. Spread strawberry buttercream between layers before stacking them.
Step 9: Make Ganache
Heat heavy cream in a saucepan until it simmers. Pour over chopped semi-sweet chocolate in a bowl; let sit for a few minutes before stirring until smooth.
Step 10: Decorate with Ganache
Pour ganache over assembled mini cakes allowing it to drip down the sides for an elegant finish.
Step 11: Top with Strawberries
Arrange fresh strawberries on top of each cake for an eye-catching decoration.
Enjoy your deliciously beautiful Chocolate-Covered Strawberry Mini Cakes!
How to Serve Chocolate-Covered Strawberry Mini Cakes
Chocolate-Covered Strawberry Mini Cakes are not only delicious but also visually stunning. They make a perfect centerpiece for any gathering. Here are some delightful serving suggestions to elevate your dessert experience.
For a Romantic Dinner
- Serve the mini cakes alongside a glass of sparkling wine for an elegant touch.
- Pair with a scoop of vanilla ice cream to add creaminess and balance the flavors.
At Special Events
- Arrange the cakes on a decorative cake stand for a beautiful presentation.
- Add fresh mint leaves around the cakes for a pop of color and freshness.
For Afternoon Tea
- Serve with freshly brewed tea or coffee, enhancing the chocolate flavors.
- Include small plates and forks for easy serving and enjoyment.
As Party Favors
- Package individual mini cakes in clear boxes tied with ribbons for guests to take home.
- Attach a personalized thank-you note to each box for a special touch.
How to Perfect Chocolate-Covered Strawberry Mini Cakes
To ensure your Chocolate-Covered Strawberry Mini Cakes turn out perfectly, consider these helpful tips.
- Use room temperature ingredients: This helps the batter mix evenly, resulting in a lighter cake texture.
- Sift dry ingredients: Sifting helps prevent lumps in the cocoa powder and flour, creating a smoother batter.
- Don’t overmix: Mix just until combined to keep the cake light and fluffy; overmixing can lead to dense cakes.
- Cool completely before frosting: Allowing the cakes to cool prevents melting of the frosting and ganache.
- Chill the ganache slightly: A thicker ganache makes it easier to coat the cakes without dripping excessively.
- Add fresh strawberries on top: Top each mini cake with fresh strawberries just before serving for added flavor and visual appeal.
Best Side Dishes for Chocolate-Covered Strawberry Mini Cakes
When serving Chocolate-Covered Strawberry Mini Cakes, consider these delightful side dishes that complement their rich flavors beautifully.
- Whipped Cream: Light and airy, it pairs perfectly with the richness of chocolate and strawberries.
- Fruit Salad: A fresh mix of seasonal fruits adds brightness and balances sweetness.
- Chocolate Mousse: Rich yet fluffy, it enhances the chocolate experience without overpowering it.
- Cheese Platter: A selection of cheeses provides savory contrast, especially with some aged cheddar or brie.
- Panna Cotta: This creamy Italian dessert offers a silky smooth finish that complements the mini cakes well.
- Coffee or Espresso: The bold flavors of coffee enhance both chocolate and strawberry notes effectively.
- Chocolate Fondue: For an interactive twist, serve with dippable fruits like bananas or extra strawberries.
- Ice Cream Sundae Bar: Set up toppings like nuts or sprinkles so guests can create their own sundaes alongside their mini cakes.
Common Mistakes to Avoid
When making Chocolate-Covered Strawberry Mini Cakes, it’s easy to go wrong. Here are some common pitfalls and how to avoid them.
- Skipping Room Temperature Ingredients: Using cold ingredients can lead to uneven mixing and texture. Always ensure your butter, eggs, and buttermilk are at room temperature for best results.
- Overmixing the Batter: Overmixing can make the cake dense instead of light and fluffy. Mix just until combined for a tender crumb.
- Not Measuring Ingredients Accurately: Improper measurements can drastically change the outcome. Use a kitchen scale for precision, especially with flour and sugar.
- Ignoring Baking Times: Every oven is different. Start checking for doneness a few minutes early to prevent overbaking, which can dry out the cakes.
- Using Warm Ganache: Pouring warm ganache over your cakes may cause it to slide off. Allow it to cool slightly before using for a better finish.
- Neglecting Decoration Details: Presentation matters! Take time to arrange fresh strawberries beautifully on top for that extra wow factor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the refrigerator for up to 5 days.
Freezing Chocolate-Covered Strawberry Mini Cakes
- Wrap each mini cake individually in plastic wrap.
- Freeze for up to 3 months for optimal freshness.
Reheating Chocolate-Covered Strawberry Mini Cakes
- Oven: Preheat to 350°F (175°C). Place cakes on a baking sheet and heat for about 10 minutes.
- Microwave: Heat individual servings on low power for about 15-20 seconds, being careful not to overheat.
- Stovetop: Place in a covered pan over low heat for a few minutes until warmed through.
Frequently Asked Questions
If you have questions about making Chocolate-Covered Strawberry Mini Cakes, you’re not alone! Here are some frequently asked questions:
What makes these Chocolate-Covered Strawberry Mini Cakes special?
These mini cakes combine rich chocolate with creamy strawberry flavors, making them perfect for celebrations or romantic occasions.
Can I customize the flavors?
Absolutely! You can add different fruit purees or flavor extracts to the buttercream for unique variations.
How do I keep my ganache shiny?
To maintain that glossy finish, ensure your ganache cools slightly before pouring it over the cakes.
What if I don’t have buttermilk?
You can easily make a substitute by mixing regular milk with vinegar or lemon juice. Let it sit for about 5 minutes before using.
Final Thoughts
These Chocolate-Covered Strawberry Mini Cakes are not only delicious but also visually stunning. Perfect for any occasion, they offer endless customization options. Whether you’re celebrating love or simply indulging yourself, give this recipe a try!
Chocolate-Covered Strawberry Mini Cakes
- Total Time: 55 minutes
- Yield: Approximately 12 mini cakes 1x
Description
Indulge in the delightful experience of Chocolate-Covered Strawberry Mini Cakes, where rich chocolate cake meets luscious strawberry buttercream and a glossy ganache. These irresistible mini desserts are perfect for any occasion, be it Valentine’s Day, weddings, or simply to impress loved ones. Their elegant presentation and decadent flavor make them a showstopper that will leave everyone craving more. Easy to customize and fun to bake, these mini cakes offer a rewarding experience for bakers of all skill levels.
Ingredients
- 9 oz unsalted butter
- 7 oz granulated sugar
- 3 large eggs
- 12 oz buttermilk
- 11.75 oz all-purpose flour
- 4.5 oz unsweetened cocoa powder
- 9 large egg whites
- 1 lb unsalted butter (for frosting)
- 8 oz semi-sweet chocolate (for ganache)
- Fresh strawberries for decoration
Instructions
- Preheat oven to 350°F (175°C) and grease baking pans.
- In a stand mixer, beat together butter and sugars until fluffy. Add eggs one by one, mixing well after each addition.
- In a separate bowl, combine buttermilk, sour cream, and water; gradually mix into the butter mixture.
- Sift together flour, cocoa powder, baking soda, and salt; fold into wet ingredients until just combined.
- Divide batter among pans and bake for about 25 minutes or until a toothpick comes out clean.
- For the strawberry buttercream, whip egg whites until soft peaks form; gradually add sugar while continuing to whip until stiff peaks form. Incorporate softened butter and strawberry flavoring.
- Assemble cooled cakes with layers of strawberry buttercream in between and cover with chocolate ganache.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (75g)
- Calories: 310
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
