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Chocolate-Covered Strawberry Mini Cakes Recipe

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4.2 from 69 reviews

These Chocolate-Covered Strawberry Mini Cakes feature moist chocolate cake layers layered with a silky strawberry-infused Swiss meringue buttercream, fresh strawberries, and finished with a luscious chocolate ganache drip topped with chocolate-dipped strawberries. Perfect for a special occasion, these individual mini cakes are as delightful to eat as they are beautiful to behold.

  • Total Time: 5 hours 25 minutes
  • Yield: 15 mini cakes

Ingredients

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

Strawberry 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 (Americolor Soft Pink recommended)

Chocolate Ganache:

  • 8 oz semi-sweet chocolate (1 ⅓ cups), finely chopped
  • 8 oz heavy cream (1 cup)

Assembly and Garnish:

  • 2 cups fresh strawberries, washed and chopped
  • 5 large fresh strawberries, preferably long-stem variety, washed and dried

Instructions

  1. Prepare the chocolate cake batter: Preheat oven to 350°F (175°C). Line a half-sheet rimmed baking sheet (18×13 inches) with parchment paper and spray with nonstick cooking spray. In a large stand mixer bowl fitted with paddle attachment, beat butter and both sugars on medium-high until light and fluffy, about 5 minutes.
  2. Add eggs and vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
  3. Combine wet ingredients separately: In a separate bowl, whisk together buttermilk, sour cream, and water or coffee.
  4. Sift dry ingredients: Sift together flour, cocoa powder, baking soda, and salt in another bowl.
  5. Alternate adding dry and wet ingredients: With the mixer on low, add a quarter of the flour mixture. When almost incorporated, add a third of the wet mixture. Continue alternating dry and wet ingredients, finishing with the dry. Stop mixer when nearly incorporated, scrape sides and bottom, then finish mixing by hand.
  6. Bake the cake: Pour batter into prepared pan and smooth evenly. Bake 20-25 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
  7. Make the strawberry buttercream: In a heatproof bowl of a stand mixer, combine egg whites and granulated sugar. Set over a simmering water bath, whisk frequently until mixture is hot to touch and sugar dissolved (no grittiness). Remove from heat and whip on medium-high until stiff peaks form and mixture cools to room temperature (15-20 minutes or more).
  8. Add butter to meringue: Reduce mixer speed to medium-low, add softened butter in small chunks, waiting between additions. If mixture separates, keep whipping, increasing speed until smooth and fluffy. If still separated after 5 minutes, chill 5-7 minutes and whip again until glossy. Beat in vanilla extract and salt.
  9. Incorporate strawberry powder and coloring: Process freeze-dried strawberries into fine powder in a food processor. Mix powder into buttercream at low speed. Add a few drops of pink gel food coloring to intensify color if desired.
  10. Make the chocolate ganache: Place chopped chocolate in medium bowl. Heat heavy cream in saucepan over medium heat until simmering but not boiling. Pour hot cream over chocolate, let sit 1 minute, then whisk gently until smooth and glossy. Cover and refrigerate if not using immediately; reheat gently before use.
  11. Cut cake rounds: Use a 3 1/2-inch round cutter to cut 15 circles from the cooled cake. Place on cardboard rounds of the same size for assembly.
  12. Assemble mini cakes: On each cardboard, layer cake slice, spread strawberry buttercream evenly, sprinkle with chopped fresh strawberries pressing gently to embed, add second cake layer, another layer of buttercream, then top with third cake layer.
  13. Apply crumb coat: Spread a very thin layer of buttercream on top and sides of each cake to lock in crumbs. Refrigerate at least 1 hour to firm frosting.
  14. Apply final buttercream layer: Smooth a thicker layer of buttercream over crumb coat. Use a hot metal offset spatula to smooth sides for a neat finish. Refrigerate again for at least 1 hour to set.
  15. Add ganache drip: Rewarm ganache until fluid. Pour over the top of each cake in a controlled manner to encourage drips down the sides. Repeat for all mini cakes.
  16. Prepare chocolate-covered strawberries for garnish: Insert a wooden skewer into each large strawberry extending about 3/4 inch above the top. Dip strawberries in ganache to nearly cover, let excess drip, then prop upright on top of mini cakes supported by the skewer.
  17. Set ganache and serve: Refrigerate for about 20 minutes to set the ganache drip and garnish. Serve mini cakes close to room temperature for the best taste and texture.
  18. Storage: Store leftovers in refrigerator for up to 5 days. Do not leave cakes at room temperature overnight due to fresh fruit layers.

Notes

  • The cake layers can be made a few days ahead and stored well wrapped refrigerated or frozen; thaw partially before cutting.
  • The buttercream can be made in advance and kept at room temperature if used same day or refrigerated and re-whipped before use.
  • Use a hot spatula to achieve extra-smooth frosting sides.
  • Freeze-dried strawberry powder adds natural flavor and color without adding moisture.
  • Ensure fresh strawberries are completely dry before dipping in ganache to prevent splattering.
  • If buttercream separates during mixing, chilling and re-whipping will help it come together.
  • Use cardboard rounds for easier assembly and serving of mini cakes.
  • Author: ELLA
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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