Decadent bite-sized chocolate cakes layered with strawberry cream, enrobed in silky dark chocolate ganache, and topped with a fresh strawberry half—an elegant treat perfect for gifting, tea parties, or special occasions. These miniature delights combine rich cocoa flavor with the freshness of berries, making every bite a luxurious experience.
Why You’ll Love This Recipe
These mini chocolate strawberry layer cakes are the perfect marriage of texture and flavor. The moist chocolate sponge contrasts beautifully with the creamy, fruity strawberry filling. The dark chocolate ganache adds a glossy, rich finish, while the fresh strawberry garnish brings a burst of brightness. Despite their impressive appearance, they are surprisingly simple to prepare and make a stunning addition to any dessert spread.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 egg
- ½ cup buttermilk
- ½ cup hot water
- 1 teaspoon vanilla extract
For the Strawberry Cream Filling:
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ cup freeze-dried strawberries, crushed to powder
- 1–2 tablespoons milk or cream
For the Ganache:
- ½ cup heavy cream
- 4 oz dark chocolate, chopped
For Garnish:
- Fresh strawberries, halved
Directions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add vegetable oil, egg, buttermilk, hot water, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- To prepare the filling, beat softened butter until fluffy. Add powdered sugar, crushed freeze-dried strawberries, and 1 tablespoon of milk or cream. Mix until smooth, adding more milk if needed to reach a spreadable consistency.
- Once the cake has cooled, slice it horizontally into two even layers.
- Spread the strawberry cream evenly over the bottom layer, then place the second layer on top. Chill briefly to set.
- Cut the filled cake into small squares or rounds using a knife or cutter.
- For the ganache, heat the heavy cream until just simmering, then pour it over the chopped chocolate. Let sit for a minute, then stir until smooth and glossy.
- Spoon ganache over each mini cake, allowing it to drip slightly down the sides.
- Top each cake with a halved fresh strawberry. Refrigerate until ganache is set.
Servings and timing
This recipe makes approximately 16 mini cakes, depending on the size of your cuts.
Prep time: 25 minutes
Bake time: 20–22 minutes
Chill and assemble time: 30 minutes
Total time: About 1 hour 15 minutes
Variations
- White Chocolate Ganache: Use white chocolate in place of dark for a sweeter contrast.
- Fresh Strawberry Filling: Substitute freeze-dried strawberries with finely chopped fresh strawberries, though the texture will be softer.
- Mini Heart Shapes: Cut the cakes into heart shapes for Valentine’s Day or romantic occasions.
- Nut Layer: Add a thin layer of finely chopped toasted almonds or hazelnuts between the cream and top layer for added texture.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version.
storage/reheating
Store these mini cakes in an airtight container in the refrigerator for up to 4 days.
They are best enjoyed chilled or at room temperature.
Freezing is not recommended due to the fresh strawberry topping and cream filling.
FAQs
Can I use a boxed chocolate cake mix?
Yes, for convenience, you can use a boxed mix. Just bake it in a sheet pan and follow the same layering and filling steps.
What can I use instead of freeze-dried strawberries?
You can use strawberry jam or finely chopped fresh strawberries, but the texture and intensity of flavor will differ.
Can I make these ahead of time?
Yes, these cakes can be made up to two days in advance and stored in the refrigerator.
How do I prevent the ganache from becoming too thick?
Use the correct ratio of cream to chocolate, and stir gently until smooth. If it thickens too much, warm it slightly and stir in a teaspoon of warm cream.
Can I use milk chocolate instead of dark chocolate?
Yes, but the overall flavor will be sweeter and less intense.
Can I make one large layer cake instead?
Absolutely. Simply stack the cake layers with filling and ganache in a traditional cake format.
Do I need to refrigerate the ganache?
Only if storing the cakes for more than a few hours. Ganache is stable at room temperature for short periods but should be refrigerated for longer storage.
Can I add liqueur to the ganache or filling?
Yes, a splash of strawberry liqueur or Chambord can enhance the flavor.
How can I make clean cuts for the mini cakes?
Chill the filled cake before cutting and use a sharp knife wiped clean between each cut.
What size should each mini cake be?
About 2 inches square or round is ideal for individual servings.
Conclusion
Mini Chocolate Strawberry Layer Cakes deliver elegance, flavor, and indulgence in a compact package. With their moist chocolate base, vibrant strawberry cream, and smooth ganache finish, these cakes are as delightful to look at as they are to eat. Perfect for entertaining or simply treating yourself, they’re a surefire hit for any dessert lover.
Print
Mini Chocolate Strawberry Layer Cakes
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 16 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadent bite-sized chocolate cakes layered with strawberry cream, enrobed in silky dark chocolate ganache, and topped with a fresh strawberry half—an elegant treat perfect for gifting or gatherings.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup freeze-dried strawberries, crushed to powder
- 1–2 tablespoons milk or cream
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
- Fresh strawberries, halved (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add oil, egg, buttermilk, hot water, and vanilla. Mix until smooth.
- Pour into prepared pan and bake for 20–22 minutes or until a toothpick comes out clean. Let cool completely.
- For the filling, beat butter until fluffy. Add powdered sugar, crushed strawberries, and enough milk to reach a smooth, spreadable consistency.
- Slice cake into two layers. Spread strawberry cream between the layers, chill briefly, then cut into small squares.
- Heat cream and pour over chopped chocolate. Stir until smooth and glossy.
- Spoon ganache over each mini cake, letting it drip slightly down the sides.
- Top with halved fresh strawberries and chill until set.
Notes
- Ensure cake is fully cooled before slicing and layering to prevent melting the filling.
- Freeze-dried strawberries add intense flavor without adding moisture.
- Use a serrated knife for clean layers when cutting mini cakes.
Nutrition
- Serving Size: 1 mini cake
- Calories: 240
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
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