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