Description
Delightful mini cakes that combine the rich flavors of chocolate with the sweetness of fresh strawberries, perfect for celebrations or indulgent treats.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup (180ml) buttermilk
- 1/2 cup (120ml) hot coffee (or hot water)
- 1 1/2 cups (360ml) heavy cream, chilled
- 1/4 cup (30g) powdered sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/2 cup (120ml) heavy cream
- 1/2 cup (90g) semi-sweet chocolate, chopped
- 1 1/2 cups fresh strawberries, sliced
- 6 chocolate-covered strawberries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the sugar, oil, egg, and vanilla until combined. Add the buttermilk and mix well.
- Gradually mix the dry ingredients into the wet ingredients, then stir in hot coffee until the mixture is smooth.
- Pour the batter into the prepared pan and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely, then cut out 12 small cake circles.
- For the chocolate whipped cream, beat the heavy cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form. Transfer it to a piping bag.
- For the ganache, heat the heavy cream in a saucepan until it simmers. Pour it over the chopped chocolate and let it sit for 2 minutes. Stir until smooth.
- To assemble the mini cakes, place one cake circle on a plate. Pipe a layer of chocolate whipped cream, add sliced strawberries, and top with another cake layer. Drizzle ganache over the top, letting it drip down the sides. Pipe a small swirl of whipped cream on top and garnish with a chocolate-covered strawberry.
Notes
Make sure your ingredients are at room temperature for the best results. Store leftover mini cakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: chocolate, strawberries, mini cakes, dessert, baking