Name: Chocolate-Covered Strawberry Mini Cakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 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 (to desired shade); 8 oz semi-sweet chocolate (1 ⅓ cups), finely chopped; 8 oz heavy cream (1 cup); 2 cups fresh strawberries (washed and chopped); 5 large beautiful strawberries (preferably long-stem variety)

Ingredients

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

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

8 oz semi-sweet chocolate (1 ⅓ cups), finely chopped

8 oz heavy cream (1 cup)

2 cups fresh strawberries (washed and chopped)

5 large beautiful strawberries (preferably long-stem variety)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.

Step 2: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, beat the room temperature butter with both the granulated and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the buttermilk, sour cream, and water or coffee until combined.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated and smooth. Avoid overmixing to keep the cake tender.

Step 6: Divide the batter evenly between the prepared cake pans. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a richer flavor, substitute the water in the batter with brewed coffee; it enhances the chocolate without adding a coffee taste.

Freeze-dried strawberries can be ground into a powder and folded into the frosting for a natural pink color and fruity taste.

Use fresh, ripe strawberries for garnish to add freshness and visual appeal.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure the blend contains xanthan gum for best results.

How do I make the chocolate ganache coating?

To make the chocolate ganache, gently heat the heavy cream until just simmering, then pour over the finely chopped semi-sweet chocolate. Let it sit for a minute, then stir until smooth. Allow to cool slightly before pouring over the cake for a glossy finish.