Description
Delectable chocolate-covered strawberry mini cakes combine elegant French pastry techniques with classic American dessert charm. Bakery-style miniature treats showcase rich chocolate and fresh strawberry flavors, promising a delightful experience that will satisfy sweet cravings.
Ingredients
Scale
- 1 cup granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup buttermilk (or ½ cup milk + ½ tsp vinegar)
- ½ cup vegetable oil
- ½ cup hot water or hot coffee
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 2 tbsps granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
- ¾ cup heavy cream
- 6 oz (170 grams) semi-sweet chocolate, finely chopped
- 1 tsp vanilla extract
- Fresh strawberries, halved
- White chocolate drizzle (optional)
Instructions
- Preparation: Preheat oven to 350°F and line a rectangular baking pan with parchment paper, ensuring complete coverage for effortless cake extraction.
- Dry Mixture: Whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large mixing bowl until completely integrated and lump-free.
- Wet Integration: Blend egg, buttermilk, oil, and vanilla extract into the dry ingredients, stirring until the batter transforms into a smooth, uniform consistency.
- Liquid Enhancement: Fold in hot water or coffee, understanding the batter will become thin and fluid – this is the recipe’s signature characteristic.
- Baking Process: Pour batter into prepared pan, distributing evenly to ensure consistent baking, and place in preheated oven for 20-25 minutes.
- Doneness Check: Test cake’s readiness by inserting a toothpick into the center; it should emerge clean without raw batter residue.
- Cooling Stage: Allow cake to cool completely at room temperature, preventing structural compromise and facilitating precise cutting.
- Strawberry Compote: Combine strawberries, sugar, and lemon juice in a saucepan, simmering over medium heat until berries soften and release natural juices.
- Filling Refinement: Dissolve cornstarch in water, incorporating into strawberry mixture and cooking until the filling achieves a glossy, thickened consistency.
- Chocolate Ganache: Heat heavy cream to a gentle simmer, then pour over chopped chocolate, letting it rest briefly before creating a silky smooth mixture.
- Assembly: Using a round cookie cutter, extract cake circles and layer with strawberry filling, creating elegant mini cake constructions.
- Finishing Touch: Drizzle chocolate ganache over mini cakes, allowing it to cascade gracefully, and optionally garnish with fresh strawberry slices and white chocolate drizzle.
Notes
- Adjust Moisture Control: Add an extra tablespoon of buttermilk if the batter seems too thick, ensuring a consistently moist and tender chocolate cake texture.
- Temperature Precision: Use room temperature ingredients to help ingredients blend smoothly and create a more uniform cake batter with better rising potential.
- Prevent Strawberry Wateriness: Lightly dust strawberries with cornstarch before adding to filling to absorb excess moisture and maintain a rich, concentrated compote consistency.
- Ganache Perfection: Allow ganache to cool for 10-15 minutes before drizzling, creating a glossy, slightly thickened coating that beautifully adheres to the mini cakes without excessive running.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 265
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg