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Chocolate-Covered Strawberry Mini Cakes

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 12 mini cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Chocolate-Covered Strawberry Mini Cakes are the perfect treat for special occasions or when you want to impress. They feature moist chocolate cake layers, a sweet strawberry filling, and a rich chocolate ganache coating—just like a chocolate-covered strawberry but with a delicious cake twist!

Ingredients

Units Scale

For the Chocolate Mini Cakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup hot water

For the Strawberry Filling:

  • 1 cup fresh strawberries, finely chopped
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (optional, for thickening)

For the Chocolate Ganache Coating:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tbsp unsalted butter (for shine)

Instructions

  1. Make the Chocolate Mini Cakes:
    • Preheat your oven to 350°F (175°C) and grease a mini cake pan or line with cupcake liners.
    • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    • Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
    • Slowly stir in the hot water until fully combined (the batter will be thin).
    • Pour the batter into the mini cake molds, filling each about 2/3 full.
    • Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the cakes cool completely on a wire rack.
  2. Prepare the Strawberry Filling:
    • In a small saucepan, combine the chopped strawberries, sugar, and lemon juice.
    • Cook over medium heat until the strawberries break down and the mixture thickens (about 5–7 minutes).
    • If needed, add cornstarch to thicken. Remove from heat and cool completely.
  3. Assemble the Mini Cakes:
    • Once the cakes are cool, slice them in half horizontally.
    • Spread a layer of strawberry filling on the bottom half, then place the top half back on.
  4. Make the Chocolate Ganache:
    • Heat the heavy cream in a small saucepan until just simmering.
    • Pour the hot cream over the chocolate chips and let sit for 2 minutes.
    • Stir until smooth and glossy, then mix in the butter.
  5. Coat the Mini Cakes:
    • Place the filled mini cakes on a wire rack with parchment paper underneath.
    • Pour the ganache over each cake, letting it drip down the sides for full coverage.
    • Let the ganache set slightly before serving.

Notes

  • For extra flavor, add a splash of strawberry liqueur to the filling.
  • Garnish with fresh strawberries or a dusting of powdered sugar for a decorative touch.
  • Store in the refrigerator for up to 3 days.

Find it online: https://quickbiteskitchen.com/chocolate-covered-strawberry-mini-cakes/