Description
These delightful mini cakes feature a light, moist texture topped with rich chocolate ganache and fresh strawberries, perfect for Valentine’s Day or any festive occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup buttermilk
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- Fresh strawberries, for decoration
Instructions
- Preheat your oven to 350°F and line a mini cake pan or muffin tin with paper liners.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Gradually incorporate the dry mix into the wet ingredients, alternating with buttermilk until just combined.
- Divide the batter among lined mini cake molds, filling each about two-thirds full.
- Bake for 15-18 minutes, or until a toothpick comes out clean. Allow to cool in the pan before transferring to a wire rack.
- Heat heavy cream in a small saucepan until simmering. Pour over chopped dark chocolate in a bowl and let sit for a couple of minutes. Stir until smooth.
- Once cakes are cool, dip the tops in ganache and top with sliced strawberries. Let set briefly before serving.
Notes
For variations, consider using coconut cream for the ganache or different berries for decoration. Ensure cakes cool completely before glazing for the best results.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: mini cakes, strawberry ganache, dessert, Valentine's Day, chocolate cake