Sweet Chocolate-Covered Strawberry Mini Cakes Recipe: Adorable Treats!

Sweet memories bloom when chocolate-covered strawberry mini cakes surprise your taste buds with unexpected delight.

Tiny desserts packed with intense flavor can spark joy in unexpected moments.

Delicate layers of soft cake mingle with rich chocolate and fresh strawberry essence.

Decadent miniature treats become perfect companions for afternoon tea or special celebrations.

These petite confections blend classic romance with modern bakery techniques.

Guests will adore the intricate balance of fruity brightness and smooth chocolate coating.

You cannot resist the charm of these adorable little indulgences waiting to be savored.

Why Chocolate-Covered Strawberry Mini Cakes Win Hearts

• Discover Quick Dessert Magic: These mini cakes transform simple ingredients into stunning treats that look professionally crafted in just under an hour, perfect for impressing guests with minimal effort.
• Customize Your Flavor Adventure: Easily swap strawberry filling with other fruit preserves or experiment with different chocolate variations, making this recipe incredibly versatile for personal taste preferences.
• Elevate Everyday Moments: Ideal for romantic dates, birthday celebrations, or afternoon tea parties, these elegant mini cakes turn ordinary occasions into special memories without requiring advanced baking skills.
• Stress-Free Baking Experience: With straightforward steps and common kitchen ingredients, this recipe welcomes both novice and experienced bakers, ensuring delightful results every single time.

What You Need For Chocolate-Covered Strawberry Mini Cakes

• All-Purpose Flour: Core dry ingredient that provides structure to the chocolate cake.
• Cocoa Powder: Rich chocolate flavor enhancer with deep dark color.
• Granulated Sugar: Sweetens and helps create a tender cake texture.
• Baking Soda, Baking Powder: Essential leavening agents for cake's rise and lightness.
• Salt: Balances sweetness and enhances overall flavor profile.

• Egg: Binds ingredients and provides moisture and richness.
• Buttermilk: Adds tenderness and slight tanginess to the cake.
• Vegetable Oil: Ensures cake remains moist and soft.
• Vanilla Extract: Adds depth and warmth to chocolate flavor.
• Hot Water or Coffee: Helps bloom chocolate flavor and creates smooth batter.

• Fresh Strawberries: Sweet and tangy fruit for filling and garnish.
• Lemon Juice: Brightens strawberry flavor and prevents browning.
• Granulated Sugar: Sweetens strawberry filling.
• Cornstarch: Thickens strawberry sauce for consistent texture.
• Heavy Cream: Creates smooth, glossy chocolate ganache.
• Dark Chocolate: Rich base for ganache coating.
• White Chocolate (Optional): Decorative drizzle for extra elegance.

Simple Guide To Make Chocolate-Covered Strawberry Mini Cakes

Step 1: Craft Decadent Chocolate Cake Base

• All-purpose flour
• Rich cocoa powder
• Granulated sugar
• Baking soda
• Baking powder
• Pinch of salt

Now, introduce wet ingredients with enthusiasm – crack an egg, pour buttermilk, drizzle oil, and splash vanilla. Blend everything until perfectly combined. Gently stir in hot water or coffee, creating a wonderfully thin batter. Pour the silky mixture into your prepared pan and bake for 20-25 minutes. Your cake is ready when a toothpick comes out clean. Let the cake cool completely before transforming it.

Step 2: Create Luscious Strawberry Filling

• Fresh strawberries
• Granulated sugar
• Splash of lemon juice

Cook over medium heat, stirring occasionally, until strawberries soften and release their juicy goodness. Whisk cornstarch with water, then fold into the strawberry mixture. Cook for another 1-2 minutes until the filling thickens beautifully. Remove from heat and allow to cool completely.

Step 3: Whip Up Silky Chocolate Ganache

Gently heat heavy cream in a small saucepan until it starts to simmer. Remove from heat and pour over chopped chocolate in a heatproof bowl. Let it sit for a moment, then stir until impossibly smooth. Add a touch of vanilla extract and let it cool slightly.

Step 4: Assemble Irresistible Mini Cakes

Grab a round cookie cutter and transform your cooled cake into delicate circles. Layer strawberry filling between cake rounds, creating little towers of deliciousness. Generously spoon chocolate ganache over each mini cake, allowing it to cascade down the sides dramatically. For an extra touch of elegance, garnish with fresh strawberries or a drizzle of white chocolate.

Tip: These mini cakes are perfect for special occasions or when you want to treat yourself to something extraordinary!

Best Tips For Chocolate-Covered Strawberry Mini Cakes

• Stabilize Strawberry Filling: Add a pinch of cornstarch to prevent runny texture, ensuring your filling stays perfectly thick and spreadable without leaking between cake layers.
• Control Chocolate Ganache Consistency: Let ganache cool for 5-10 minutes before pouring, creating a glossy, smooth coating that drips elegantly without becoming too thin or hard.
• Enhance Cake Moisture: Brush cake rounds with simple syrup before assembling to lock in moisture and add an extra layer of subtle sweetness that complements the strawberry and chocolate flavors.
• Create Clean Cake Cuts: Chill the cake before cutting to ensure precise, crumb-free circles that maintain a professional, neat appearance for your mini cakes.
• Dairy-Free Adaptation: Substitute buttermilk with almond milk mixed with apple cider vinegar, and use coconut cream for ganache to make this recipe accessible for dairy-sensitive dessert lovers.

Storage Steps For Chocolate-Covered Strawberry Mini Cakes

• Refrigerate mini cakes in an airtight container for maximum freshness.
• Store layers between parchment paper to prevent sticking and maintain their delicate texture.
• Consume within 3-4 days for the best flavor and quality.
• Keep refrigerated at 40°F (4°C) to preserve the strawberry filling and chocolate ganache.
• Avoid leaving these delicate desserts at room temperature for extended periods, as the dairy and fruit components can spoil quickly.
• Freeze individual mini cakes wrapped tightly in plastic wrap for up to 2 weeks if you want to enjoy them later.
• When ready to serve, thaw in the refrigerator overnight and bring to room temperature for the most delicious taste and texture.
• Always use clean utensils when handling to prevent bacterial growth and maintain the cakes' pristine condition.

Serve Chocolate-Covered Strawberry Mini Cakes With These

• Pair with Sparkling Rosé: Uncork a chilled glass of sparkling rosé to complement the rich chocolate and bright strawberry flavors, creating a luxurious dessert experience that dances on your palate.
• Match with Vanilla Bean Ice Cream: Serve a scoop of creamy vanilla bean ice cream alongside the mini cakes, letting the cold, smooth texture contrast beautifully with the warm chocolate and tangy strawberry notes.
• Enhance with Espresso Martini: Shake up a classic espresso martini to provide a sophisticated coffee kick that intensifies the chocolate's depth and cuts through the sweetness of the strawberry filling.
• Complement with Fresh Mint Tea: Brew a light, refreshing mint tea that cleanses the palate and offers a subtle herbal note to balance the decadent chocolate and fruity strawberry elements.

Chocolate-Covered Strawberry Mini Cakes Question Corner

• What makes these Chocolate-Covered Strawberry Mini Cakes special?

These mini cakes combine rich chocolate cake, homemade strawberry filling, and decadent chocolate ganache into a perfect bite-sized dessert. They’re elegant, delicious, and look incredibly impressive with minimal effort.

• Can I make this recipe ahead of time?

Absolutely! You can bake the chocolate cake and prepare the strawberry filling a day in advance. Store the cake layers and filling separately in the refrigerator, and assemble the mini cakes just before serving to keep them fresh and maintain their texture.

• Do I need any special equipment to make these mini cakes?

You’ll need a round cookie cutter (about 2-3 inches wide) to create the cake layers. A saucepan for the strawberry filling and ganache, and a baking pan are also essential. A mixer or whisk works great for combining ingredients.

• How can I tell if my chocolate ganache is the right consistency?

Your ganache should be smooth and glossy, with a pourable but not too runny texture. After mixing chocolate and cream, let it cool for a few minutes. If it’s too thick, gently reheat; if too thin, let it sit and it will naturally thicken as it cools.

Try These Fun Twists On Chocolate-Covered Strawberry Mini Cakes

• Berry Bliss Variation: Swap strawberries for a medley of raspberries, blackberries, and blueberries to create a vibrant, mixed berry filling that adds complexity and depth to the mini cakes.
• Nutty Chocolate Crunch: Incorporate chopped almonds or hazelnuts into the cake batter and sprinkle toasted nuts on top of the ganache for a delightful textural contrast and rich, nutty flavor.
• Citrus Zest Remix: Add orange or lemon zest to the cake batter and strawberry filling, giving the mini cakes a bright, refreshing undertone that complements the chocolate perfectly.
• Lavender Love Edition: Infuse the ganache with dried lavender and add a subtle lavender extract to the cake batter, creating an elegant, aromatic dessert with a sophisticated floral note.

Chocolate-Covered Strawberry Mini Cakes Recipe

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4.6 from 15 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Delectable chocolate-covered strawberry mini cakes blend luscious chocolate ganache with fresh strawberries in a miniature dessert marvel. Sweet layers of rich chocolate and bright fruit create an irresistible treat you cannot resist savoring.

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Ingredients

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Cake Base:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup buttermilk (or ½ cup milk + ½ teaspoon vinegar)
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup hot water or hot coffee

Strawberry Filling:

• 1 cup fresh strawberries, diced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch
• 1 tablespoon water

Chocolate Ganache and Topping:

• ¾ cup heavy cream
• 6 ounces (170 grams) semi-sweet chocolate, finely chopped
• 1 teaspoon vanilla extract
• Fresh strawberries, halved
• White chocolate drizzle (optional)

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Instructions

1. Preheat the oven and prepare a rectangular baking pan with parchment paper, ensuring even coverage for smooth cake removal.
2. Combine dry ingredients in a spacious mixing bowl, thoroughly whisking flour, cocoa powder, sugar, baking soda, baking powder, and salt until uniformly blended.
3. Incorporate wet ingredients including egg, buttermilk, oil, and vanilla extract, mixing until the batter achieves a smooth, consistent texture.
4. Gently fold in hot water or coffee, noting the batter will appear thin and slightly runny, which is characteristic of this chocolate cake recipe.
5. Transfer the liquid batter into the prepared pan, spreading evenly to guarantee uniform baking.
6. Bake in the preheated oven for approximately 20-25 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean without raw batter.
7. Allow the cake to cool completely at room temperature, which prevents structural collapse and ensures easier cutting.
8. For the strawberry filling, combine fresh strawberries, sugar, and lemon juice in a saucepan over medium heat.
9. Simmer the mixture, stirring periodically, until strawberries soften and release their natural juices, creating a vibrant compote.
10. Dissolve cornstarch in water, then integrate into the strawberry mixture, continuing to cook until the filling thickens and becomes glossy.
11. Remove strawberry filling from heat and let it cool to room temperature, allowing flavors to meld and consistency to set.
12. Prepare chocolate ganache by gently heating heavy cream until it reaches a delicate simmer.
13. Pour hot cream over chopped chocolate in a heatproof bowl, allowing it to rest momentarily before stirring to create a silky, smooth ganache.
14. Incorporate vanilla extract into the ganache, then set aside to cool and slightly thicken.
15. Using a round cookie cutter, carefully extract cake circles from the cooled chocolate cake.
16. Construct mini cakes by layering cake rounds with strawberry filling, creating a delightful flavor sandwich.
17. Generously drizzle chocolate ganache over each mini cake, allowing it to cascade elegantly down the sides.
18. Optionally embellish with fresh strawberry slices and a delicate white chocolate drizzle for an elevated presentation.

Notes

• Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for a vegan-friendly version.
• Use gluten-free flour blend to make the cake suitable for those with wheat sensitivities.
• Enhance chocolate flavor by adding a pinch of espresso powder to the cake batter, which deepens the richness without adding coffee taste.
• Ensure ganache stays glossy by using room temperature chocolate and stirring gently to prevent air bubbles.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 20 mg