Description

Delight in these decadent Chocolate-Covered Strawberry Mini Cakes, featuring rich chocolate layers infused with buttermilk and sour cream for moistness, topped with a luscious strawberry buttercream and finished with a glossy semi-sweet chocolate glaze and fresh strawberries. Perfect for celebrations or an indulgent treat.

Ingredients

Scale

Cake Batter

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

Buttercream Frosting

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)

Chocolate Ganache

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

Decoration

2 cups fresh strawberries (washed and chopped)
5 large beautiful strawberries (preferably long-stem variety)

Instructions

Preheat & Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
Cream Butter & Sugars: In a large mixing bowl, beat the unsalted butter with granulated sugar and brown sugar until light and fluffy. This ensures a tender cake texture.
Add Eggs & Vanilla: Add eggs one at a time to the butter mixture, beating after each addition until fully incorporated. Stir in the vanilla extract.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee substitute) until smooth.
Combine All Batter Ingredients: Gradually add the dry ingredients to the butter mixture alternating with the wet ingredients, beginning and ending with dry. Mix just until combined to avoid overmixing.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely.
Prepare Strawberry Buttercream: Using a double boiler or stand mixer with a heat-safe bowl, whisk egg whites and granulated sugar over simmering water until warm to the touch (about 160°F), then beat until stiff peaks form. Gradually add softened butter, beating continuously until smooth and creamy. Incorporate vanilla, salt, freeze-dried strawberry powder, and pink gel food coloring until well blended and vibrant in color.
Make Chocolate Ganache: Heat heavy cream until just simmering, then pour over the chopped semi-sweet chocolate. Let it sit for 2-3 minutes, then stir gently until smooth and glossy. Allow ganache to cool slightly for easier application.
Assemble Cakes: Place one cake layer on a serving plate, spread a layer of strawberry buttercream, then sprinkle chopped fresh strawberries. Top with second cake layer and cover entire cake with buttercream.
Apply Ganache: Pour the cooled ganache over the frosted cake, allowing it to drip decoratively down the sides.
Decorate: Garnish cake with whole long-stem strawberries on top for an elegant finish.
Chill & Serve: Refrigerate the cake to set the ganache and buttercream for at least 30 minutes before slicing and serving to enhance flavor and texture.

Notes

Use room temperature ingredients for better mixing and texture.
If coffee is used instead of water, it will enhance the chocolate flavor.
Freeze-dried strawberries can be ground into a fine powder using a food processor for the buttercream.
Ensure egg whites for buttercream are pasteurized or use pasteurized egg whites for food safety.
Allow cakes to cool completely before frosting to prevent melting.
Ganache can be stored covered in the refrigerator and gently reheated before use.
For a more vibrant pink color, adjust the amount of gel food coloring as desired.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate cake, strawberry cake, mini cakes, chocolate-covered strawberries, dessert, baking, buttercream frosting, ganache, celebration cake