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There’s something enchanting about a dessert that captures the essence of romance—like these Chocolate-Covered Strawberry Mini Cakes. Picture this: a soft, velvety chocolate cake layered with luscious strawberry buttercream, all crowned with a glossy ganache and adorned with fresh strawberries. It’s a symphony of sensorial delights that brings a touch of elegance to any occasion.

What I love most about this recipe is its ability to impress without overwhelming the home cook. Whether it’s a special anniversary dinner or an intimate gathering with friends, these mini cakes promise mouthwatering flavors that evoke the joy of chocolate-dipped strawberries. The blend of rich cocoa, sweet strawberries, and silky frosting creates a treat that’s not just visually stunning but deeply satisfying.

Join me as I guide you through the easy assembly techniques, tips for perfecting the cake, and ways to personalize these delightful desserts, ensuring they become a cherished part of your culinary repertoire. Let’s dive into creating a dessert that will undoubtedly steal hearts!

Why are Chocolate-Covered Strawberry Mini Cakes so special?

Irresistible Flavor Duo: The combination of rich chocolate and fresh strawberries elevates this classic dessert to new heights.

Impressive Yet Easy: The straightforward assembly techniques make this a stress-free project for any level of home cook.

Perfect for Any Occasion: Whether it’s a birthday or a romantic dinner, these mini cakes add an elegant touch.

Visual Appeal: Their stunning presentation is sure to wow guests, making them a centerpiece at any gathering.

Make Ahead Option: You can prepare elements in advance, making entertaining a breeze.

Chocolate-Covered Strawberry Mini Cakes Ingredients

For the Cake

Unsalted Butter (9 oz) – Adds moisture and richness to the cake; make sure it’s at room temperature for easy blending.
Granulated Sugar (7 oz) – Provides sweetness and contributes to a delightful texture.
Brown Sugar (7.5 oz) – Enhances flavor depth and moisture content for an irresistible bite.
Large Eggs (3) – Binds ingredients together; using room temperature eggs ensures even mixing.
Vanilla Extract (1 TBSP) – Imparts rich flavor, making the cake wonderfully aromatic.
Buttermilk (12 oz) – Keeps the cake moist and tender; can substitute with milk mixed with vinegar if necessary.
Sour Cream (6 oz) – Adds a creamy richness and a hint of tang.
Water (3 TBSP) – Adjusts the batter consistency; consider using coffee for an extra flavor boost.
All-Purpose Flour (11.75 oz) – Provides structural integrity to the cake.
Unsweetened Cocoa Powder (4.5 oz) – Infuses the cake with deep, delicious chocolate flavor.
Baking Soda (2.25 tsp) – Acts as a leavening agent for a light texture.
Salt (0.75 tsp) – Balances and enhances the sweet flavors of the cake.

For the Buttercream

Large Egg Whites (9) – Creates a light and fluffy buttercream, adding stability to the frosting.
Granulated Sugar (14 oz) – Sweetens and gives volume to the buttercream, overall improving its texture.
Unsalted Butter (1 lb) – The main fat source for the buttercream, making it smooth and rich.
Vanilla Extract (1 TBSP) – Enhances the flavor profile of the buttercream.
Salt (1/4 tsp) – Balances the sweetness for a well-rounded taste.
Freeze-Dried Strawberries (2 oz) – Offers natural strawberry flavor and color; can also be substituted with fresh strawberries.
Pink Gel Food Coloring – Optional, but great for adding a pop of color to your frosting.

For the Ganache

Semi-Sweet Chocolate (8 oz) – The star ingredient for the ganache, providing rich chocolate coverage.
Heavy Cream (8 oz) – Gives the ganache a smooth consistency and glossy finish.

For Layering

Fresh Strawberries (2 cups) – Chopped, perfect for layering inside the cakes and enhancing flavor.
Long-Stem Strawberries (5) – Beautiful for decoration on top of the finished cakes.

These Chocolate-Covered Strawberry Mini Cakes are sure to become a beloved recipe in your collection, beautifully marrying flavors everyone loves!

How to Make Chocolate-Covered Strawberry Mini Cakes

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures a perfectly baked cake that rises beautifully.
Prepare Baking Pan: Line a half-sheet pan with parchment paper. This will prevent the cake from sticking and make for easy removal later.
Mix Wet Ingredients: In a large bowl, cream together the unsalted butter and both the granulated and brown sugars until fluffy; this usually takes about 3-5 minutes. Add the eggs, vanilla extract, and buttermilk, mixing until smooth.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this to the wet mixture, alternating with the water, stirring until just combined.
Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
Prepare the Buttercream: In a double boiler, combine the egg whites and granulated sugar, heating until warm. Transfer to a mixer and whip to stiff peaks. Gradually add unsalted butter, followed by the freeze-dried strawberries and optional gel food coloring.
Make the Ganache: Heat the heavy cream until just simmering, then pour it over the semi-sweet chocolate in a bowl. Let it sit for a minute, then whisk until smooth and glossy.
Slice the Cake: Once cooled, cut the cake into small circles using a cookie cutter.
Assemble the Mini Cakes: Start layering by placing a cake circle on a serving plate, spreading a layer of buttercream, then adding chopped fresh strawberries. Repeat with another layer of cake and buttercream.
Crumb Coat & Chill: Apply a thin layer of buttercream over the assembled mini cakes for a crumb coat. Chill in the fridge for 30 minutes to set.
Frost & Decorate: After chilling, apply a final generous layer of buttercream, smoothing it out. Pour the chocolate ganache over the top and allow it to drip down the sides. Top each mini cake with a long-stem strawberry for a beautiful finish.

Optional: Sprinkle with chocolate shavings for an extra touch of elegance!

Exact quantities are listed in the recipe card below.

Expert Tips for Chocolate-Covered Strawberry Mini Cakes

Room Temperature Ingredients: Always start with ingredients at room temperature for optimal mixing. This ensures a uniform batter that’s light and fluffy.
Butter Consistency: Make sure your butter for the buttercream is soft but not melted. This helps achieve a smooth, creamy texture without lumps.
Chill Between Layers: Don’t skip chilling the mini cakes between frosting layers. It prevents melting and helps achieve a polished finish on your Chocolate-Covered Strawberry Mini Cakes.
Hot Spatula Technique: For a sleek frosting surface, use a hot spatula. Dip it in hot water, wipe it dry, and smooth over the buttercream and ganache.
Creative Garnishing: Consider adding chocolate shavings or edible glitter on top for an extra wow factor. It enhances both flavor and presentation!

How to Store and Freeze Chocolate-Covered Strawberry Mini Cakes

Room Temperature: Enjoy your mini cakes fresh for the best flavor; they can be held at room temperature for up to 2 days if kept in an airtight container.

Fridge: Store leftover mini cakes in the refrigerator for up to 5 days, ensuring they’re fully covered to maintain moisture and freshness.

Freezer: For longer storage, wrap each mini cake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months.

Reheating: To enjoy the cakes after freezing, simply thaw them overnight in the refrigerator and let them come to room temperature before serving.

Chocolate-Covered Strawberry Mini Cakes Variations

Get ready to explore some delightful twists and substitutions for your mini cakes that will please any palate!

Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a light and fluffy texture everyone can enjoy.
Dairy-Free: Swap in vegan butter and non-dairy milk for a completely dairy-free version without sacrificing flavor.
Berry Bliss: Substitute freeze-dried strawberries with other berry powders, like raspberry or blueberry, for a fun flavor twist in the buttercream.
More Chocolate: Mix in chocolate chips into the cake batter for extra bursts of chocolate goodness in every bite.
Syrupy Sweetness: Drizzle warm chocolate syrup over the assembled cakes for added richness and a whimsical touch that elevates their appeal.
Add a Bite: Incorporate a pinch of chili powder or cayenne pepper in the ganache for a surprising hint of heat that perfectly complements the sweetness.
Layering Options: Transform your mini cakes into a show-stopping layer cake by stacking more layers; just adjust the baking time for larger cake sizes.
Nutty Twist: Fold in chopped nuts, like pistachios or hazelnuts, into the buttercream for a nutty crunch that contrasts beautifully with the soft cake layers.

Each of these variations invites you to create a personalized dessert experience that will surely impress your loved ones. Enjoy experimenting!

What to Serve with Chocolate-Covered Strawberry Mini Cakes?

Creating the perfect meal isn’t just about the main star; it’s about the delightful companions that enhance the experience.

Champagne: The effervescence of champagne perfectly balances the sweetness of the mini cakes, making every bite feel like a celebration.
Light Salad: A fresh arugula salad dressed with lemon vinaigrette brightens the palate, cutting through the richness of the cakes.
Vanilla Ice Cream: The creamy, cool contrast of vanilla ice cream complements the warm chocolate flavors and adds a delightful texture.
Berry Compote: A simple berry compote adds a tangy twist, enhancing the strawberry notes in the mini cakes while providing a beautiful presentation.
Chocolate-Dipped Fruit: For a cohesive dessert table, serve chocolate-dipped strawberries or other fruits, echoing the mini cakes’ theme and flavor profile.
Coffee or Espresso: A rich cup of coffee brings a comforting warmth that pairs harmoniously with the decadent chocolate layers, creating a cozy finish to your meal.

Make Ahead Options

These Chocolate-Covered Strawberry Mini Cakes are perfect for meal prepping, allowing you to save time before that special occasion. You can bake the chocolate cake up to 3 days in advance; simply wrap it tightly in plastic wrap to keep it moist. The strawberry buttercream and ganache can be prepared and stored in the refrigerator for up to 5 days. When ready to serve, rewhip the buttercream to restore its lightness and firmness. Assemble the mini cakes just a few hours before your event for the best flavor and presentation—layer the cake circles, buttercream, and fresh strawberries, then chill to set. This makes entertaining effortless while ensuring each cake remains just as delicious as when freshly made!

Chocolate-Covered Strawberry Mini Cakes Recipe FAQs

What type of chocolate is best for the ganache?
For the ganache, I recommend using semi-sweet chocolate as it gives a perfect balance of sweetness and richness. High-quality chocolate will elevate your ganache to a whole new level, making it glossy and decadent.

How should I store leftover mini cakes?
You can keep your chocolate-covered strawberry mini cakes at room temperature in an airtight container for up to 2 days. If you have leftovers after that, store them in the refrigerator for up to 5 days. Just ensure they are well covered to maintain their moisture.

Can I freeze chocolate-covered strawberry mini cakes?
Absolutely! Wrap each mini cake tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator and let them come to room temperature before serving.

What do I do if my buttercream is too runny?
If your buttercream is too runny, make sure your butter was soft but not melted. If it’s still not thickening, you can add a bit more powdered sugar, mixing until you achieve the desired consistency. If you find the buttercream is too sweet, add a pinch of salt to balance it out.

Are there any allergy considerations with this recipe?
This recipe contains common allergens such as eggs, dairy, and gluten due to flour. If you’re making these for someone with allergies, consider using gluten-free flour and a dairy-free butter substitute. Always double-check ingredient labels to ensure safety!