I’ll never forget the first time I made these chocolate strawberry mini cakes for a dinner party – they disappeared before I could even snap a photo! After years of baking, I’ve learned that the best desserts are the ones that look fancy but come together with simple techniques. These mini cakes? Absolute showstoppers. Moist chocolate layers, a cloud-like chocolate mousse filling, fresh strawberries, and that gorgeous ganache drip – they’re like tiny works of art. What I love most (besides the taste, obviously) is how these individual desserts let everyone feel special with their own perfectly portioned treat. Valentine’s Day, anniversaries, or just because – these never fail to impress!

Ingredients for Chocolate Strawberry Mini Cakes

Gathering the right ingredients makes all the difference with these mini cakes. I’ve learned through trial and error that quality matters here – especially with chocolate! Here’s everything you’ll need, organized so you can prep efficiently:

For the Chocolate Cake Layers

1 cup all-purpose flour (spooned & leveled)
1 cup granulated sugar
1/3 cup unsweetened cocoa powder (I prefer Dutch-processed)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 large egg (room temperature)
1/2 cup buttermilk (or milk + 1/2 tbsp vinegar – let sit 5 minutes)
1/3 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot coffee (or hot water – boosts chocolate flavor!)

For the Chocolate Mousse Filling

1 cup heavy whipping cream (must be cold)
1/3 cup powdered sugar
2 tbsp unsweetened cocoa powder
4 oz cream cheese, softened (optional but helps stabilize)
1 tsp vanilla extract

For Assembly & Decoration

1 1/2 cups fresh strawberries, sliced (plus 6 whole for topping)
3/4 cup semi-sweet chocolate chips (or chopped baking chocolate)
1/2 cup heavy cream (for ganache)
6 chocolate-dipped strawberries (store-bought or homemade)
1/4 cup melted white chocolate (for drizzle)
Chocolate curls or shards (optional but gorgeous)

How to Make Chocolate Strawberry Mini Cakes

Okay, let’s dive into the fun part – assembling these little beauties! Don’t let the layers intimidate you. I’ve broken everything down into simple steps that even my 12-year-old niece can follow (and she’s made these twice already!).

Baking the Chocolate Cake Layers

First things first – preheat that oven to 350°F. Grease your 9×13 pan really well (I use butter and a dusting of cocoa powder so you don’t get white flour spots). Now, here’s my trick: whisk all the dry ingredients first – flour, sugar, cocoa powder, baking soda, baking powder, and salt. This ensures everything gets evenly distributed.

Add the wet ingredients next – egg, buttermilk, oil, and vanilla. Mix until just combined – don’t overdo it! The batter will be thick at this point. Now, slowly pour in the hot coffee while mixing. The batter will thin out beautifully and smell like chocolate heaven.

Bake for 18-22 minutes. You’ll know it’s done when the edges pull away slightly from the pan and a toothpick comes out with just a few moist crumbs (not wet batter). Let it cool completely before cutting rounds – trust me, rushing this leads to crumbly disasters!

Assembling with Chocolate Mousse Filling

While the cake cools, make the mousse. Whip that cold heavy cream until soft peaks form, then gradually add powdered sugar and cocoa powder. If you’re using cream cheese (which I highly recommend for stability), beat it smooth first with vanilla, then fold into the whipped cream.

Now the fun part! Use a 2.5-3 inch round cutter to cut cake circles. Pipe a ring of mousse on one cake round, fill the center with strawberry slices (pat them dry first!), then gently press another cake round on top. Pipe a pretty swirl on top and chill for 20-30 minutes – this sets everything so your ganache won’t slide off.

Adding the Ganache Drip and Decorations

For the ganache, heat cream until steaming (not boiling!) and pour over chocolate chips. Let it sit for 2 minutes – no peeking! – then stir until glossy. Cool 5-8 minutes until it coats the back of a spoon but still drips slowly.

Here comes the magic moment! Spoon ganache over each chilled mini cake, letting it cascade down the sides. Top with a chocolate-dipped strawberry while the ganache is still slightly wet so it sticks. Drizzle with melted white chocolate and add chocolate shards if you’re feeling fancy. The first time I did this, I literally gasped at how professional they looked!

Why You’ll Love These Mini Cakes

These chocolate strawberry mini cakes aren’t just delicious—they’re downright magical. Here’s why everyone goes crazy for them:

Individual desserts done right: No slicing, no mess—just perfect personal portions that make guests feel special.
Valentine’s Day showstoppers: That ganache drip and chocolate-dipped strawberry on top? Pure romance on a plate.
Textural heaven: Moist cake, creamy mousse, fresh berries, and that silky chocolate glaze create the most addictive bite.
Surprisingly simple: Looks like you spent hours, but the assembly is actually super fun and forgiving (even if your piping isn’t perfect!).

Tips for Perfect Chocolate Strawberry Mini Cakes

After making dozens of batches (and yes, a few disasters), I’ve learned these tricks guarantee chocolate strawberry mini cake success every time:

Chill before the ganache drip

That 20-30 minute chill time isn’t just a suggestion – it’s your secret weapon! Cold cakes help the ganache set beautifully without running everywhere. I learned this the hard way when my first attempt turned into a chocolate puddle (still tasty though!).

Room temperature is key

Eggs and cream cheese should never go straight from fridge to mixing bowl. Cold ingredients don’t incorporate smoothly. I leave mine out for 30 minutes – just enough time to prep other components.

Pat those strawberries dry

Fresh strawberry juice can make your mousse filling watery. After slicing, I press them gently between paper towels. Bonus: they’ll stick better to the mousse too!

Test your ganache consistency

Too thick? Add a teaspoon of warm cream. Too thin? Let it sit 2 more minutes. I always do a test drip on a glass before committing to the cakes. When it flows slowly like honey, it’s perfect.

Cut cake rounds with a hot knife

For clean edges, I run my cutter under hot water and dry it quickly between cuts. This prevents tearing and gives those professional-looking layers we all love.

Ingredient Substitutions & Notes

Don’t stress if you’re missing an ingredient – I’ve tested plenty of swaps! No buttermilk? Mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice (let it sit 5 minutes). For the mousse, skip cream cheese if needed – just know it won’t hold its shape quite as long. Vegan? Use plant-based cream and cream cheese alternatives (I’ve had great results with coconut cream!). Gluten-free flour blends work fine too – just add 1/4 tsp xanthan gum per cup. The key? Keep that chocolate quality high – it’s worth it!

Storing and Serving Suggestions

These chocolate strawberry mini cakes keep beautifully in the fridge for up to 3 days – just cover them loosely with plastic wrap so the ganache doesn’t sweat. Want to serve them slightly softened? Let them sit at room temperature for 15 minutes before enjoying. They’re heavenly with a glass of champagne (for celebrations) or a strong cup of coffee (for everyday indulgence). Pro tip: Add the fresh strawberry garnish right before serving to keep it looking perfect!

Nutritional Information

Okay, let’s be real – we’re not eating these chocolate strawberry mini cakes for their health benefits! But if you’re curious about nutrition (or need to log them in your food tracker), here’s what you should know. These estimates are based on standard ingredients – your actual numbers might differ depending on brands or substitutions. The rich chocolate cake, creamy mousse, and decadent ganache make these a special occasion treat (though I won’t judge if you sneak one on a random Tuesday!). The fresh strawberries do add a lovely vitamin C boost though – that counts for something, right?

Common Questions About Chocolate Strawberry Mini Cakes

I get asked the same excited questions every time I serve these beauties! Here are the answers I’ve discovered through years of testing (and maybe a few happy accidents):

Can I make these mini cakes ahead?

Absolutely! The cake layers freeze beautifully for up to a month – just wrap them tightly. Assemble everything but the ganache 1 day ahead, then add the drip and decorations 2-3 hours before serving. The mousse actually tastes better after chilling overnight!

Help – my ganache is too runny!

Don’t panic! Pop it in the fridge for 5-minute intervals, stirring between each, until it coats your spoon. Too thick? A teaspoon of warm cream does the trick. I’ve rescued many batches this way.

Can I use store-bought chocolate mousse?

You can, but homemade is so much better! The cream cheese-stabilized version holds its shape perfectly under that gorgeous ganache drip. If you’re short on time, jazz up store-bought mousse with a tablespoon of cocoa powder.

How do I prevent soggy cake layers?

Two secrets: let the cake cool completely before assembling, and pat those strawberry slices dry with paper towels. I learned this after one sad, mushy batch that still tasted amazing (but looked rough!).

Can I make these dairy-free?

Yes! Use coconut cream for the mousse and ganache, dairy-free cream cheese, and your favorite plant-based milk. The texture changes slightly, but the chocolate strawberry magic remains. My vegan friends go crazy for these!

Did you make these chocolate strawberry mini cakes? I’d love to see your creations! Snap a photo and tag me – nothing makes me happier than seeing your gorgeous versions of this recipe. Leave a rating below too if you get a chance (those stars help other bakers know it’s worth trying!). And hey, if you tweaked anything – maybe added a splash of Grand Marnier to the mousse or used raspberries instead – tell me about it in the comments! Some of my best recipe ideas come from readers’ brilliant adaptations. Happy baking, friends – may your ganache drip perfectly and your chocolate dreams come true!

Decadent Chocolate Strawberry Mini Cakes in 3 Simple Steps

Author: lucy
Total Time: 1 hour 25 minutes
Yield: 6 mini cakes 1x
Diet: Vegetarian

Print Recipe

Description

Decadent chocolate strawberry mini cakes with layers of moist chocolate cake, creamy chocolate mousse filling, fresh strawberries, and a rich ganache drip. Perfect for special occasions or as individual desserts.

Ingredients

Scale

1 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup buttermilk (or milk + 1/2 tbsp vinegar)
1/3 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot coffee (or hot water)
1 cup heavy whipping cream, cold
1/3 cup powdered sugar
2 tbsp unsweetened cocoa powder
4 oz cream cheese, softened (optional for stability)
1 tsp vanilla extract
1 1/2 cups fresh strawberries, sliced (plus 6 whole for topping)
3/4 cup semi-sweet chocolate chips
1/2 cup heavy cream
6 chocolate-dipped strawberries
1/4 cup melted white chocolate (for drizzle)
Chocolate curls or chocolate shards (optional)

Instructions

Preheat oven to 350°F. Grease and line a 9×13-inch pan (or two 8-inch pans).
Whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
Add egg, buttermilk, oil, and vanilla. Mix until smooth, then stir in hot coffee.
Bake 18–22 minutes (9×13) or until a toothpick comes out with a few moist crumbs. Cool completely.
Use a 2 1/2–3 inch round cutter to cut 12 cake rounds (2 per mini cake).
Whip heavy cream with powdered sugar and cocoa to stiff peaks. (Optional: beat cream cheese with vanilla until smooth, then fold into whipped cream.) Chill 10 minutes.
Pipe a ring of mousse on one cake round. Add a few strawberry slices in the center. Top with another cake round and press gently.
Pipe a swirl of mousse on top. Chill 20–30 minutes to set.
Heat cream until steaming (not boiling). Pour over chocolate chips, rest 2 minutes, then stir until glossy. Cool 5–8 minutes until slightly thickened.
Spoon ganache over each mini cake, letting it drip down the sides.
Top with a chocolate-dipped strawberry, drizzle with melted white chocolate, and add chocolate shards if desired. Chill until ready to serve.

Notes

For best results, chill the cakes before adding the ganache drip.
Use room temperature ingredients for smoother mixing.
The ganache should be slightly cooled but still pourable for the perfect drip.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 35 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 520
Sugar: 45g
Sodium: 350mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 7g
Cholesterol: 80mg

Keywords: chocolate strawberry mini cakes, chocolate mousse filling, ganache drip cake, chocolate dipped strawberry dessert, individual mini desserts, valentine’s day dessert ideas