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Mini Strawberry Chocolate Cake Recipe

Mini Strawberry Chocolate Cake Recipe
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These Mini Strawberry Chocolate Cakes combine rich, velvety chocolate with fresh, juicy strawberries to create a perfectly balanced, bite-sized dessert. Easy to make and beautifully presented, they are ideal for parties, intimate gatherings, or mindful indulgence. Moist and fluffy cakes topped with ripe strawberries and optional garnishes like whipped cream or chocolate shavings offer a versatile and crowd-pleasing treat.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or 1:1 gluten-free baking blend for gluten-free option)
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar

Wet Ingredients

  • 2 large eggs (room temperature)
  • 1/2 cup whole milk (or almond, oat, or coconut milk for dairy-free swap, room temperature)
  • 1/3 cup vegetable oil (or melted coconut oil for dairy-free)
  • 1 teaspoon vanilla extract

Toppings & Garnishes

  • Fresh strawberries, sliced or whole
  • Optional: whipped cream
  • Optional: chocolate shavings
  • Optional: powdered sugar

Instructions

  1. Prepare your baking pans and preheat the oven: Preheat your oven to 350°F (175°C). Grease or line mini cake pans or muffin tins with paper liners to ensure easy removal and clean edges once baked.
  2. Mix dry ingredients: In a large bowl, sift together all-purpose flour (or gluten-free blend), unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar. Mixing these dry ingredients first helps distribute the leavening agents evenly in every mini cake.
  3. Whisk wet ingredients: In a separate bowl, lightly beat the eggs. Add whole milk (or dairy-free milk), vegetable oil (or melted coconut oil), and vanilla extract. Whisk together until well combined and smooth.
  4. Combine wet and dry mixtures: Gradually pour the wet ingredients into the dry ingredients, gently folding them together with a spatula just until moistened. Be careful not to overmix to keep your mini cakes tender and fluffy.
  5. Portion batter and bake: Divide the batter evenly into the prepared pans or liners, filling each about two-thirds full to allow room for rising. Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool and decorate: Let the mini cakes cool completely on a wire rack. Once cooled, top with fresh strawberries and any optional toppings like whipped cream, chocolate shavings, or a dusting of powdered sugar.

Notes

  • Use eggs and milk at room temperature for smoother batter and better rise.
  • Fold batter gently to avoid tough cakes caused by gluten development.
  • Check oven temperature with an oven thermometer to ensure consistent baking temperature.
  • Choose ripe, firm strawberries to prevent sogginess on top of the cakes.
  • Allow cakes to cool thoroughly before decorating to keep toppings fresh and intact.

Nutrition

Keywords: mini chocolate cake, strawberry dessert, bite-sized cakes, chocolate strawberry cake, gluten-free dessert, dairy-free dessert, party dessert, easy chocolate cake

Find it online: https://mydishez.com/mini-strawberry-chocolate-cake-recipe/