Mini Chocolate Cakes with Fresh Strawberry Frosting
These Mini Chocolate Cakes with Fresh Strawberry Frosting take your favourite chocolate cake recipe and turns it into a delicious dessert!
Servings: 6
Equipment
Ingredients
Chocolate Cake
- 185 g caster sugar (6oz)
- 115 g plain flour (4oz)
- 40 g Dutch processed cocoa (1.4oz)
- ¾ teaspoon baking powder
- ¾ teaspoon bicarbonate soda
- pinch salt
- 1 egg
- ½ cup milk (125ml or 4oz)
- ¼ cup vegetable oil (60ml or 2oz)
- 1 teaspoon 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 tablespoon 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.