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

Units Scale

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)

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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