Turn chocolate covered strawberries into the perfect mini cakes for Valentine’s Day!
My site has been getting a little makeover + some maintenance done over the last few days, so sorry it’s been up and down this week. I’m finally up and running (but still tweaking a few things) and excited to share these Mini Naked Chocolate Covered Strawberry Cakes with you…and just in time for Valentine’s Day!
I actually made these for my birthday last week. I don’t typically make my own birthday cake but had these in mind for Valentine’s Day so I told Brett he was off the hook 😉 And they were so tasty.
I’ve never been any good at decorating cakes so these mini naked cakes actually work in my favor. They don’t have to be pretty or perfect and you don’t have to worry about smoothing out the frosting just perfectly because there isn’t any! Just layers of ganache, whipped cream, and strawberries.
You’ll want to trim up your cakes a little to make them lay flat (don’t look too closely at mine!) And to help keep the whipped cream in the middle from just gushing out, I frosted each of the cakes with ganache and whipped cream then popped them in the freezer so the whipped cream could harden a bit. You can also completely skip adding whipped cream to the middle layer and just do ganache and strawberries, and only add the whipped cream on top. That way you don’t have to freeze them at all!
Then I added sliced strawberries to the middle layer and added a heart shaped strawberry to the top. To make the strawberry look like a heart, just cut out the stem in a v-shape.
- 2 cups all purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil (melted coconut oil works too!)
- 2 eggs
- 2 tsp vanilla
- 1 cup boiling water
- 9 oz semi-sweet or milk chocolate chips
- 1 cup heavy cream
- 2 cups sliced strawberries (stems removed)
- 1 cup heavy cream
- 3-4 tbsp sugar
- Preheat oven to 350. Grease four (16 oz) baking ramekins well and set aside.
- Add the flour, sugar, cocoa, baking powder, baking soda, salt, and combine in the bowl of a stand mixer.
- Add milk, vegetable oil, eggs, and vanilla and mix on medium speed until combined. Turn speed to low and slowly add boiling water. Beat on high for about one minute.
- Fill each of the ramekins (about 3/4 full). Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool.
- Gently turn ramekins upside down and pat until cake comes out (may need to run a knife along the edges)
- Melt chocolate and heavy cream together over a double broiler until thick and creamy. Remove from heat.
- Beat one cup heavy cream + 3-4 tbsp sugar until soft peaks form.
- Once cakes are completely cooled, place them on a small baking sheet lined with parchment and spread chocolate ganache over the tops.
- Spread a thick layer of whipped cream over the tops of the cakes and place the entire baking sheet in the freezer. Quick chill for 15-20 minutes until whipped cream is firm.
- Place sliced strawberries on top of two the cakes.
- Stack one of the other cakes on top of the cakes with strawberries.
- Add more whipped cream to the tops if desired and place a strawberry on top too!
- If you want to make this easier, skip the whipped cream layer in the middle of the cakes and only do ganache and strawberries!
- chocolate cake source: Add a Pinch