Description
Mini chocolate cakes layered with strawberry cream, drizzled in glossy ganache, and crowned with fresh berries.
Ingredients
- All-purpose flour (1 cup)
- Cocoa powder (½ cup)
- Fresh strawberries (6 whole, for topping + ½ cup diced)
- Heavy cream (1 cup)
- Sugar (¾ cup)
- Eggs (2)
- Butter (½ cup, melted)
- Baking powder (1 tsp)
- Vanilla extract (1 tsp)
- Pink strawberry frosting or mousse (for filling)
- Chocolate chips (for ganache & garnish)
Instructions
- Preheat oven to 350°F and line a mini cake pan or muffin tin.
- Whisk flour, cocoa, baking powder, and sugar. Add melted butter, eggs, and vanilla; mix until smooth.
- Bake 18–20 minutes until set, then cool completely.
- Slice each mini cake in half horizontally. Spread strawberry frosting or mousse between layers.
- Melt chocolate chips with a splash of cream to create a silky ganache; drizzle over tops.
- Pipe extra strawberry cream on top and finish each with a fresh strawberry.
- Chill briefly before serving for clean layers.
Notes
- Ensure cakes are completely cooled before slicing.
- Use fresh strawberries for the best flavor and presentation.
- Chilling the cakes helps maintain the structure when serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg