Want to know how to turn your favourite cake into a delectable dessert? Make them mini and top it with the most amazing Strawberry Frosting. Grab the recipe for these Mini Chocolate Cakes with Fresh Strawberry Frosting below…dessert is sorted!
Ingredients for the mini cakes
- Caster sugar (or superfine sugar). Granulated is also fine, but I prefer the finer grain
- Plain (all purpose) flour. Nothing fancy needed, because this cake recipe will give you the softest crumb!
- Dutch process cocoa, for the deepest, most chocolatey flavour
- Baking powder + bicarbonate (baking) soda to give a beautiful rise to this chocolate cake
- Free range egg for richness. Always use free-range, room temperature eggs for the most delicious cakes
- Full fat milk. Again, nothing fancy here, just make sure it’s at room temperature
- Vegetable oil is going to give this cake such a tender crumb
- Vanilla extract -I use it always for the most amazing bakery flavour
Let’s talk about that strawberry frosting
Those gorgeous swirls are all natural! No food colouring needed, because this gorgeous pink frosting is tinted with pureed strawberries. Perfect colour and flavour for this strawberry frosting! And what a wonderful flavour match to the chocolate cake. You’ll need just 4 simple ingredients:
- Room temperature butter
- 3-4 fresh strawberries (frozen strawberries are fine too, just defrost before you puree them)
- Icing (powdered) sugar
- Cream
tips for making the perfect mini chocolate cakes
This has to be one of the easiest chocolate cake recipes you’ll find, but for best results:
- Grease your mini loaf pans well -all you need to do is spray the cavities lightly with cooking spray
- The cake batter is quite thin, so it’s easiest to pour the batter into the pan, rather than scooping it
- Always use the best quality ingredients you can find -high quality butter, cocoa and eggs especially make the world of difference!
- Don’t overbake! It’s a soft cake, so just check it with a skewer -if it comes out clean, it’s done!
- Allow your cakes to cool in the pan. Again, it’s a soft cake, so giving it a good 20 minutes to cool will help the cakes come out easier. If you think they’re a little stuck, just ease them away from the pan with a knife of spatula, then turn the pan over to release the cakes.
There’s just so much to love about these gorgeous little cakes! They make the perfect dessert for one (you won’t want to share!) and that chocolate cake is the softest you’ll ever find. The strawberry frosting is so light and fluffy, not to mention gorgeously pink! You need to add these Mini Chocolate Cakes with Fresh Strawberry Frosting to your list bakers, because I know you’re going to LOVE them!
And don’t forget to check out some of my other fresh favourites:
Lemon Bundt with Vanilla Bean Glaze
Mini Chocolate Cakes with Fresh Strawberry Frosting
Equipment
Ingredients
Chocolate Cake
- 185 g caster sugar (6oz)
- 115 g plain flour (4oz)
- 40 g Dutch processed cocoa (1.4oz)
- ¾ tsp baking powder
- ¾ tsp bicarbonate soda
- pinch salt
- 1 egg
- ½ cup milk (125ml or 4oz)
- ¼ cup vegetable oil (60ml or 2oz)
- 1 tsp vanilla extract
- ½ cup boiling water (125ml or 4oz)
Fresh Strawberry Frosting
- ½ cup unsalted butter 1 stick, small pieces, almost at room temp
- 1 tbsp cream
- 3-4 strawberries washed, hulled and pureed
- 2½ cups icing sugar
Instructions
Chocolate Cake
- Preheat oven to 170°C/ 340°F/ 160° FF and prepare your mini loaf tin by spraying it lightly with cooking spray
- In the bowl of a stand mixer, combine the dry ingredients
- In a small jug, combine the milk, eggs, oil and vanilla
- Add the milk mixture from the jug to the dry ingredients, then mix on medium-high for 2 minutes, until light and fluffy
- Gently stir through the boiling water, until combined. The mixture will be very thin
- Pour mixture into prepared tin, filling each hole ¾ of the way, then bake for 25 minutes, or until a cake tester comes out clean
- Cool in the pan for 20 minutes, then turn onto a cake rack to cool completely
Strawberry Frosting
- Puree the strawberries by first washing and removing the stems, then pulsing in a food processor or using a stick blender (the stick blender will leave a few small pieces) Put aside
- In a bowl of a stand mixer, beat the butter until pale and fluffy
- Reduce speed to low, then gradually add the icing sugar. Once all sugar is added, increase speed to high and continue to beat for another 2 minutes
- Add the strawberry puree and cream, then mix on high for another minute. Adjust consistency if required, by adding a little more icing sugar to thicken, or a little more cream to thin the frosting.
- Top each cake loaf with frosting by either piping it on, or spreading with an offset spatula.
Notes
- I used a 1M piping tip to frost the cakes
- If you process your strawberries with a stick blender, you'll most likely have little pieces of strawberry in your frosting
- Store these cakes in an airtight container for a few days, unless it's very warm where you are -pop them in the fridge if that's the case.
- This cake batter is thin and produces a lovely soft cake, but it needs a good 20 minutes in the pan to cool. If the cake sticks, just loosen the sides from the pan with a spatula, then tip out.
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