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.
Ingredients
Scale
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)
Instructions
- Preheat the oven and prepare a rectangular baking pan with parchment paper, ensuring even coverage for smooth cake removal.
- Combine dry ingredients in a spacious mixing bowl, thoroughly whisking flour, cocoa powder, sugar, baking soda, baking powder, and salt until uniformly blended.
- Incorporate wet ingredients including egg, buttermilk, oil, and vanilla extract, mixing until the batter achieves a smooth, consistent texture.
- Gently fold in hot water or coffee, noting the batter will appear thin and slightly runny, which is characteristic of this chocolate cake recipe.
- Transfer the liquid batter into the prepared pan, spreading evenly to guarantee uniform baking.
- 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.
- Allow the cake to cool completely at room temperature, which prevents structural collapse and ensures easier cutting.
- For the strawberry filling, combine fresh strawberries, sugar, and lemon juice in a saucepan over medium heat.
- Simmer the mixture, stirring periodically, until strawberries soften and release their natural juices, creating a vibrant compote.
- Dissolve cornstarch in water, then integrate into the strawberry mixture, continuing to cook until the filling thickens and becomes glossy.
- Remove strawberry filling from heat and let it cool to room temperature, allowing flavors to meld and consistency to set.
- Prepare chocolate ganache by gently heating heavy cream until it reaches a delicate simmer.
- Pour hot cream over chopped chocolate in a heatproof bowl, allowing it to rest momentarily before stirring to create a silky, smooth ganache.
- Incorporate vanilla extract into the ganache, then set aside to cool and slightly thicken.
- Using a round cookie cutter, carefully extract cake circles from the cooled chocolate cake.
- Construct mini cakes by layering cake rounds with strawberry filling, creating a delightful flavor sandwich.
- Generously drizzle chocolate ganache over each mini cake, allowing it to cascade elegantly down the sides.
- 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