CHOCOLATE-COVERED STRAWBERRY MINI CAKES
These Chocolate-Covered Strawberry Mini Cakes are small, decadent treats with rich chocolate layers, sweet strawberry filling, and glossy ganache. Perfect for Valentine’s Day, parties, or when you crave a fancy dessert in mini form.
Ingredients
For the Mini Cakes:
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- ¾ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup hot water or coffee
For the Strawberry Filling:
- ½ cup diced fresh strawberries
- 1 tablespoon sugar
- ½ teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- ¼ cup whipped cream cheese or frosting base
For the Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon butter
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment paper.
- Make Cake Batter: Mix dry ingredients in one bowl. Add wet ingredients and beat until smooth. Stir in hot water or coffee.
- Bake: Pour into the pan and bake for 18–20 minutes. Cool completely, then cut out small round cakes using a cookie cutter.
- Make Filling: Cook strawberries, sugar, and lemon juice for 3–5 minutes. Stir in cornstarch mixture until thickened. Cool and combine with whipped cream cheese.
- Make Ganache: Pour hot cream over chocolate chips and let sit for 2 minutes. Stir until glossy, then mix in butter.
- Assemble: Spread strawberry filling between two mini cake layers. Spoon ganache over the top, letting it drip down the sides.
- Decorate: Top with half a chocolate-covered strawberry for a pretty finish.
Notes
- Storage: Keep refrigerated for up to 3 days.
- Variation: Swap strawberries for raspberries for a tangy twist.