Nothing is more decadent than a chocolate covered strawberry. While they are some of my favorite desserts, sometimes they feel almost a little too healthy… they are fruit after all!
This recipes creates mini chocolate cakes that look and taste like a strawberry dipped in chocolate, but are the best of both worlds with strawberry buttercream and chocolate cake!
Pair this dessert with a nice glass of champagne and you’ll have the best New Years Eve! (Even if it is spent in your pajamas at home!)
Chocolate Cake - Inspired by the Hershey’s recipe
1 ¾ cup flour
¾ Cup cocoa powder
1 ½ Teaspoons baking powder
1 ½ Teaspoons baking soda
1 Cup sugar
1 Cup milk
½ Cup vegetable oil
1 Teaspoon vanilla extract
1 Cup vegetable oil
Preheat the oven to 350 degrees.
In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
Whisk in the sugar, then add in eggs, milk, oil and vanilla extract. Whisk together until a smooth batter forms. Some lumps are ok at this point. You do not want to over mix the batter.
Whisk in one cup of boiling water. This will really thin the batter out and the final product should be very liquidy.
Pour batter into a sheet pan lined with parchment paper and bake for 10-12 minutes. Until a knife inserted the center comes out clean.
Let the cake cool completely.
Make the Strawberry Buttercream Frosting.
Using a heart cookie cutter, cut out the cake into 12 hearts. Cut each heart in half.
Using a butter knife, spread strawberry buttercream on the top of one half of the heart and smoosh together with another half on top. Turn the cake on its side (flat side down) and frost with a crumb coating. (See picture below)
Set in the freezer to harden crumb coat before frosting with one more coat. Place white sprinkles on the top to resemble seeds.
Crumble extra cake and place onto the bottom of the cake to resemble chocolate.