Description
These heart-shaped mini cakes feature a moist chocolate base topped with a luscious real strawberry white chocolate ganache. They’re easy to make, perfect for Valentine’s Day or any romantic occasion, and deliver pure comfort and nostalgia in every bite.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup (135g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/3 cup (80ml) whole milk
- 4 oz (115g) fresh strawberries, hulled and chopped (or thawed and drained frozen strawberries)
- 1/2 cup (120ml) heavy cream
- 6 oz (170g) white chocolate, chopped
- 1 tbsp unsalted butter, room temperature
- Optional: Extra sliced strawberries
- Optional: Heart-shaped sprinkles
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup mini cake pan or muffin tin, or line with paper liners.
- Set out all ingredients so everything’s at room temperature.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined.
- In another bowl, whisk together sugar, melted butter, eggs, and vanilla extract until glossy and thick.
- Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with dry. Mix gently until just combined.
- Scoop the batter evenly into the prepared pan, filling each cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cakes cool, puree strawberries in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds (optional).
- In a small saucepan, heat cream over medium until steaming but not boiling. Remove from heat, add chopped white chocolate and butter, and let sit 2 minutes.
- Stir until smooth and glossy. Stir in strawberry puree until fully combined and pink. If ganache is thin, chill for 10 minutes until spreadable.
- Once cakes are cool, spoon or pipe ganache over each mini cake. Decorate with sliced strawberries, sprinkles, or powdered sugar as desired.
- Let cakes sit at room temperature for 10 minutes or refrigerate for a firmer ganache before serving.
Notes
For best results, use room temperature ingredients and don’t overmix the batter. The ganache can be made with frozen strawberries (thawed and drained). For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and coconut cream. Cakes can be made ahead and stored unfrosted; add ganache before serving. If ganache is too thin, chill until spreadable. Decorate as desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 220
- Sugar: 17
- Sodium: 90
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 26
- Fiber: 2
- Protein: 3
Keywords: Valentine's Day, mini cakes, strawberry ganache, chocolate cake, romantic dessert, easy dessert, heart-shaped cakes