There’s nothing quite like the first bite of a rich, decadent chocolate cake, especially when it’s a treat-sized mini version made for sharing. As I held one of these Chocolate Love Cakes with Roasted Strawberry Buttercream, I couldn’t help but feel a sense of celebration—whether it’s Valentine’s Day or simply a gathering of friends, these charming little cakes are a delightful way to express affection.
Imagine the combination of moist chocolate cake, layered with a luxuriously smooth chocolate ganache and topped with a fluffy, roasted strawberry buttercream. The robust cocoa flavor mingles beautifully with the natural sweetness of the strawberries, creating an experience that’s as much about taste as it is about presentation. Garnished with fresh strawberries and a hint of gold leaf, they bring a touch of elegance that feels special.
Join me as I guide you through this easy yet impressive recipe that’ll elevate your dessert game and bring a little love into your kitchen!
Why are Chocolate Love Cakes with Roasted Strawberry Buttercream so delightful?
Irresistible flavor: The blend of rich chocolate and roasted strawberry creates a party for your taste buds.
Perfectly portioned: These mini cakes are ideal for sharing, making them a hit at gatherings.
Easy to make: With simple steps, even novice bakers can master this showstopper.
Stunning presentation: Garnished with fresh strawberries and gold leaf, they look as good as they taste.
Versatile choices: You can easily switch the fruits or add various flavored buttercreams for a unique twist.
A romantic touch: Perfect for special occasions, these cakes add a sprinkle of love to your celebrations.
Chocolate Love Cakes Ingredients
For the Cake
- Olive oil – Adds moisture and richness; can replace with vegetable oil if needed.
- Eggs – Provides structure and stability; ensure they are at room temperature for best results.
- Buttermilk – Enhances tenderness and adds a slight tang; substitute with 87g whole milk mixed with 87g Greek yogurt if unavailable.
- Boiling water – Activates cocoa flavor and contributes to a moist crumb.
- Instant coffee – Enhances the chocolate flavor; omit if desired or replace with espresso powder.
- Caster sugar – Provides sweetness and structure.
- Soft light brown sugar – Adds moisture and a slight caramel flavor.
- Cocoa powder – Main flavoring for the cake.
- Plain flour – Provides structure to the cake.
- Sea salt flakes – Enhances overall flavor.
- Bicarbonate of soda & baking powder – Leavening agents to help the cake rise.
- Dark and milk chocolate (for ganache) – Adds richness and depth of flavor.
- Double cream – Gives a luscious texture to the ganache.
- Honey – Adds slight sweetness to the ganache.
For the Roasted Strawberry Buttercream
- Strawberries – Base for the buttercream and for garnishing.
- Caster sugar (for buttercream) – Sweetens the buttercream.
- Lemon juice – Balances sweetness of roasted strawberries.
- Egg whites – Used to create a meringue for the buttercream.
- Unsalted butter – Main fat component for the buttercream, contributing to creaminess.
- Vanilla paste – Adds warmth and enhances flavors.
For Garnishing
- Fresh strawberries – Used for garnishing the cakes.
- Decorative items (rose petals, gold leaf, etc.) – Enhance the beautiful presentation of the cakes.
These Chocolate Love Cakes with Roasted Strawberry Buttercream are sure to impress at any gathering!
How to Make Chocolate Love Cakes
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Preheat the Oven: Set your oven to 160°C (320°F). This preheating is essential to ensure your cakes rise beautifully as they bake.
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Mix Wet Ingredients: In a large bowl, whisk together olive oil, eggs, buttermilk, and boiling water until completely blended. This combination invites moisture, keeping your cakes tender and yummy.
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Combine Dry Ingredients: In another bowl, mix together the dry ingredients—cocoa powder, plain flour, caster sugar, soft light brown sugar, sea salt flakes, bicarbonate of soda, and baking powder. Make sure everything is well combined for an even texture.
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Blend Together: Gradually combine the wet and dry mixtures. Stir gently until smooth and no lumps remain—this will create that super moist cake you’re craving.
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Bake: Pour the batter into a lined baking tin and bake in the preheated oven for 30 minutes. Check for doneness by inserting a skewer; it should come out clean.
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Cool Overnight: Once baked, let the cakes cool completely and then chill them in the refrigerator overnight for the best flavor and texture. This step is crucial!
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Prepare the Ganache: Heat double cream, sea salt, and honey in a saucepan until simmering. Pour it over dark and milk chocolate and blend until smooth using a hand blender. Let the ganache sit overnight to set.
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Make Roasted Strawberry Buttercream: Preheat the oven to 180°C (350°F). Roast hulled strawberries, caster sugar, and lemon juice on a baking tray for 20-25 minutes until softened. Allow them to cool, then mash.
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Create Meringue: In a heatproof bowl, combine egg whites and caster sugar over a bain-marie. Whisk until it reaches about 65°C (149°F), then continue whisking until stiff peaks form.
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Combine Buttercream Ingredients: Gradually mix room temperature unsalted butter with the cooled strawberry mash into the meringue until fully combined. Add a dash of vanilla paste for extra warmth.
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Assemble the Cakes: Cut out heart shapes from the chilled cakes. Slice each cake in half, fill with creamy ganache, and top with the other half. Pipe the roasted strawberry buttercream on top and garnish with fresh strawberries, rose petals, and a sprinkle of gold leaf for elegance.
Optional: Drizzle some extra chocolate ganache for an added treat!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chocolate Love Cakes with Roasted Strawberry Buttercream are perfect for busy home cooks looking to save time! You can bake and chill the cakes up to two days in advance; just ensure they are wrapped tightly in plastic wrap to maintain their moisture. The ganache can also be prepared ahead, sitting in the fridge for up to 24 hours to reach the ideal piping consistency. As for the roasted strawberry buttercream, it can be made in advance and stored in an airtight container in the fridge for up to 3 days. When you’re ready to serve, simply assemble the cakes with the ganache, top with the buttercream, and garnish. This way, you’ll enjoy restaurant-quality results with less last-minute effort!
What to Serve with Chocolate Love Cakes with Roasted Strawberry Buttercream?
Imagine delighting in your decadent mini cakes, perfectly paired with tempting sides that elevate every bite.
- Fresh Fruit Salad: Juicy and vibrant mixed fruits bring a refreshing contrast to the rich cake, making each mouthful a balance of flavors.
- Vanilla Ice Cream: Creamy vanilla ice cream adds a luscious, cold contrast while enhancing the sweet notes of the roasted strawberry buttercream.
- Chocolate-Covered Strawberries: These elegant treats echo the cake’s strawberry element, creating a cohesive dessert experience that feels indulgent.
- Espresso or Coffee: A subtle cup of rich espresso complements the chocolate perfectly, intensifying the dessert’s flavors while offering a delightful pick-me-up.
- Dark Chocolate Sauce: Drizzling rich dark chocolate sauce over the cakes intensifies the chocolate flavor, creating a truly decadent affair.
- Whipped Cream: Light and fluffy whipped cream provides a soft texture that harmonizes beautifully with the cake’s richness.
- Cheese Platter: A selection of creamy cheeses can introduce savory elements, balancing out the sweetness with each delightful pairing.
These pairings set the stage for an unforgettable dessert experience, perfect for sharing with loved ones!
Expert Tips for Chocolate Love Cakes
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Room Temperature Eggs: Make sure your eggs are at room temperature for the best structure in your Chocolate Love Cakes; cold eggs can lead to a denser texture.
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Chill Before Assembly: Keep your cakes chilled overnight before cutting and assembling for a neater finish; warm cakes can crumble easily.
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Perfect Ganache Consistency: Allow your ganache to sit overnight for a smooth, pipeable texture; rushing this step may lead to a lumpy frosting.
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Meringue Magic: Whisk the egg whites until slightly warm and stiff for an airy buttercream; this enhances the texture and gives a lovely volume.
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Flavor Variations: Don’t hesitate to play with different fruits for the buttercream; using seasonal berries can add a fresh twist to your Chocolate Love Cakes without compromising that special charm.
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Garnish Creatively: Elevate your presentation by using edible flowers or colorful sprinkles along with fresh strawberries; it enhances the visual appeal for any occasion.
Chocolate Love Cakes with Roasted Strawberry Buttercream Variations
If you’re feeling adventurous, these delightful mini cakes can be customized to suit your taste! Let your culinary creativity shine by exploring these exciting variations.
- Dairy-Free: Substitute buttermilk with almond or coconut milk mixed with vinegar for a creamy base that’s entirely plant-based.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of plain flour to cater to gluten-sensitive friends without sacrificing flavor.
- Boozy Twist: Add a splash of your favorite liqueur, like Baileys or Amaretto, to the ganache for an adult-friendly kick that elevates decadence.
- Fruity Infusion: Swap roasted strawberries for blended raspberries or cherries in the buttercream for a vibrant color and an exciting flavor profile.
- Nutty Crunch: Incorporate finely chopped hazelnuts or walnuts into the cake batter to introduce a delightful crunch and complementary flavor.
- Spicy Kick: Consider adding a pinch of cayenne pepper or espresso powder to the chocolate cake mix to create a bold, warming depth.
- Vegan Option: Replace eggs with flaxseed meal (1 tbsp ground flaxseed + 2.5 tbsp water) and use coconut cream instead of butter for the buttercream.
- Chocolate Ganache Variation: Try using white chocolate instead of dark for a sweeter ganache; drizzle it over the top for an eye-catching finish!
These variations invite you to make the recipe your own, ensuring that every bite sings with your personal touch!
How to Store and Freeze Chocolate Love Cakes
Room Temperature: Store uneaten chocolate love cakes at room temperature for up to 2 days, ensuring they’re covered with a cake dome or under a cake cover to maintain moisture.
Fridge: If you plan to keep the cakes longer, refrigerate them for up to a week. Wrap each cake layer tightly in plastic wrap to prevent drying out and absorbing odors.
Freezer: For longer storage, freeze the cakes for up to 3 months. Ensure they are wrapped tightly in plastic wrap and placed in an airtight container or freezer bag.
Reheating: To enjoy, thaw the frozen cakes in the fridge overnight and gently warm them in the microwave for a few seconds before serving. Enjoy that captivating flavor of chocolate love cakes with roasted strawberry buttercream, even after freezing!
Chocolate Love Cakes with Roasted Strawberry Buttercream Recipe FAQs
How do I select ripe strawberries for the buttercream?
Absolutely! Look for strawberries that are bright red and slightly firm, with a natural sheen. Avoid those with dark spots or dull skin, as they may be overripe or moldy. Ripe strawberries will have a sweet aroma and should yield slightly to pressure.
What is the best method to store leftover mini cakes?
You can store uneaten Chocolate Love Cakes at room temperature for up to 2 days, ensuring they’re covered to maintain moisture. For longer storage, wrap them in plastic wrap and refrigerate for up to a week. This will keep them fresh and tasty for any later cravings!
Can I freeze these chocolate cakes?
Yes! You can freeze the Chocolate Love Cakes for up to 3 months. Wrap each cake tightly in plastic wrap and place them in an airtight container or a freezer bag to prevent freezer burn. When you’re ready to enjoy, just thaw them in the fridge overnight and warm them slightly before serving.
Why did my cake not rise?
Oh no! This can happen for a few reasons. Firstly, ensure your leavening agents, like baking powder and bicarbonate of soda, are fresh. Also, check that your oven temperature is accurate—use an oven thermometer if you have one. Lastly, avoid overmixing the batter as it can lead to a dense cake.
Can I make this dessert gluten-free?
Yes, you can! Substitute the plain flour with a 1:1 gluten-free baking mix. Look for one that contains xanthan gum to mimic the structure that gluten provides. This adaptation will still give you that delightful texture and flavor of the Chocolate Love Cakes without the gluten!
Are these cakes safe for pets?
No, it’s best to keep these cakes away from pets! The chocolate and sugar content are harmful to dogs and can be toxic. If you want to treat your furry friends, consider whipping up a special pet-friendly dessert instead.
Chocolate Love Cakes with Roasted Strawberry Buttercream Magic
Ingredients
Equipment
Method
- Preheat the Oven: Set your oven to 160°C (320°F).
- Mix Wet Ingredients: In a large bowl, whisk together olive oil, eggs, buttermilk, and boiling water until completely blended.
- Combine Dry Ingredients: In another bowl, mix together cocoa powder, plain flour, caster sugar, soft light brown sugar, sea salt flakes, bicarbonate of soda, and baking powder.
- Blend Together: Gradually combine wet and dry mixtures until smooth.
- Bake: Pour batter into a lined baking tin and bake for 30 minutes.
- Cool Overnight: Let the cakes cool completely and chill in the refrigerator overnight.
- Prepare the Ganache: Heat double cream, sea salt, and honey until simmering, then pour it over chocolate and blend.
- Make Roasted Strawberry Buttercream: Roast strawberries, caster sugar, and lemon juice for 20-25 minutes, then cool and mash.
- Create Meringue: Combine egg whites and caster sugar over a bain-marie and whisk until stiff peaks form.
- Combine Buttercream Ingredients: Mix butter with the cooled strawberry mash into meringue until combined; add vanilla paste.
- Assemble the Cakes: Cut heart shapes from the cakes, fill with ganache, top with buttercream and garnish.