Chocolate-Covered Strawberry Cakes

Chocolate-Covered Strawberry Cakes

Dazzle your guests with these fudgy cakes cloaked in luscious ganache. For a sweeter ganache, substitute semisweet for the bittersweet chocolate.

Recipe from Better Homes and Gardens
SERVINGS
12
YIELD
Makes 12 cupcakes
PREP TIME
50 mins

Chocolate-Covered Strawberry Cakes

Dazzle your guests with these fudgy cakes cloaked in luscious ganache. For a sweeter ganache, substitute semisweet for the bittersweet chocolate.

Chocolate-Covered Strawberry Cakes
SERVINGS
12
YIELD
Makes 12 cupcakes
PREP TIME
50 mins
Ingredients
  • 1/2  cup butter
  • 1   cup sugar
  • 1/3  cup unsweetened cocoa powder
  • 1   egg
  • 1   teaspoon vanilla
  • 1   cup all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/4  teaspoon baking soda
  • 1/8  teaspoon salt
  • 3/4  cup milk
  • 1/4  cup strawberry jam
  • 1   recipe Bittersweet Chocolate Ganache
  • 12   medium strawberries
  • 3   ounces bittersweet and/or milk chocolate curls
Bittersweet Chocolate Ganache
  • 1   cup whipping cream
  • 10   ounces bittersweet chocolate, chopped
  • 3   tablespoons butter

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Directions
1. 
Preheat oven to 350 degrees F. Grease and flour or line with paper bake cups twelve 2-1/2-inch muffin cups; set aside.
2. 
In a large saucepan, melt butter over medium heat. Remove from heat. Let cool for 5 minutes. Stir in sugar and cocoa powder until combined. Add egg and vanilla. Using a wooden spoon, beat lightly just until combined.
3. 
In a small bowl, stir together flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk to chocolate mixture, beating by hand after each addition. Spoon batter into prepared muffin cups, filling each two-thirds full.
4. 
Bake for 15 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Using a knife, loosen the edges; carefully remove cupcakes. Cool completely on a wire rack.
5. 
If cupcakes don't have paper liners, trim a thin slice from top of each cupcake so they will sit flat. Turn bottom side up. Place cupcakes 2 inches apart on wire rack set over waxed paper. (For cupcakes in liners, peel liners down but do not remove.) Spread 1 teaspoon of the strawberry jam over each cupcake.
6. 
Prepare Bittersweet Chocolate Ganache. (below) Spoon ganache over cupcakes, making sure to coat all sides. Place a strawberry on top of each cake. Drizzle each strawberry lightly with ganache, letting the strawberry show through. Top cupcakes with chocolate curls. Makes 12 cupcakes.
Bittersweet Chocolate Ganache
1. 
Preheat oven to 350 degrees F. Grease and flour or line with paper bake cups twelve 2-1/2-inch muffin cups; set aside.
2. 
In a large saucepan, melt butter over medium heat. Remove from heat. Let cool for 5 minutes. Stir in sugar and cocoa powder until combined. Add egg and vanilla. Using a wooden spoon, beat lightly just until combined.
3. 
In a small bowl, stir together flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk to chocolate mixture, beating by hand after each addition. Spoon batter into prepared muffin cups, filling each two-thirds full.
4. 
Bake for 15 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Using a knife, loosen the edges; carefully remove cupcakes. Cool completely on a wire rack.
5. 
If cupcakes don't have paper liners, trim a thin slice from top of each cupcake so they will sit flat. Turn bottom side up. Place cupcakes 2 inches apart on wire rack set over waxed paper. (For cupcakes in liners, peel liners down but do not remove.) Spread 1 teaspoon of the strawberry jam over each cupcake.
6. 
Prepare Bittersweet Chocolate Ganache. (below) Spoon ganache over cupcakes, making sure to coat all sides. Place a strawberry on top of each cake. Drizzle each strawberry lightly with ganache, letting the strawberry show through. Top cupcakes with chocolate curls. Makes 12 cupcakes.

Make Ahead Tip

  • To Bake Ahead:

    Prepare as directed through step 4. Place cooled cupcakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw cupcakes, if frozen. Continue as directed in step 5.

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