Chocolate-Covered Strawberry Mini Cakes
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Electric mixer
- 1 mini cake pan
- 1 Cooling rack
- 1 Saucepan
- 1 microwave-safe bowl
- 1 Spatula
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 12 fresh strawberries hulled
- 1/2 cup chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 350°F (175°C) and grease the mini cake pan.
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, vegetable oil, egg, and vanilla extract using an electric mixer.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Pour the batter into the prepared mini cake pan, filling each cavity halfway.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the mini cakes to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- While the cakes cool, melt chocolate chips and butter in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each strawberry into the melted chocolate, coating evenly, and place on parchment paper to set.
- Once the cakes are cool, place one chocolate-covered strawberry on top of each mini cake.
Notes
For best results, ensure that the strawberries are completely dry before dipping them in chocolate to prevent the chocolate from seizing. Additionally, you can use a piping bag to add decorative chocolate drizzles over the mini cakes for an elegant touch.
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