Mini Chocolate Cakes with Fresh Strawberry Frosting

5 from 1 vote

These Mini Chocolate Cakes with Fresh Strawberry Frosting take your favourite chocolate cake recipe and turns it into a delicious dessert!

Prep Time10

Cook Time25

Course: brunch, Dessert, Snack

Cuisine: American, Australian, English

Servings:

Calories: 681kcal

125 grams unsalted butter 1 stick, small pieces, almost at room temp
300 grams icing sugar
½ teaspoon vanilla extract
1 pinch salt
1 tablespoon freeze dried strawberry powder see fresh strawberry option in notes
3-4 tablespoons cream

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

Using an electric mixer, beat the butter until pale and fluffy (about 2 minutes)
Reduce the speed and add the salt and vanilla, then gradually add combined icing sugar and strawberry powder, alternating with the cream.
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.

I used a 1M piping tip to frost the cakes
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.

Fresh Strawberry Option:

Use 4–5 large fresh strawberries instead.
Purée them, using a stick blender, then cook over low heat until reduced to a thick, jam-like paste.
Strain to remove seeds.
Once cooled, add to the frosting. along with the cream (you will need to reduce the cream to 2 tablespoons).