On to the dessert round of our Valentine’s dinner recipes for two! On Tuesday I posted a deliciously sweet and creamy Garlic Mushroom, Caramelized Onion and Goat Cheese Galette to serve as your Valentine’s Day main. But today is the real showstopper. Would you just look at these cakes?
Just look at how cute they are! And also moist, richly chocolatey, creamy, and fruity.
But mostly cute.
These little gems are ah-mazing! They’re very much like a moist, rich mud cake. Deeply fudgy and oh-so decadent! The strawberry cream cheese is surprisingly light and complements the heaviness of the cake beautifully. You and your date are in for one knock-out dessert! And if you’re flying solo this year, that’s even better. More for you! I promise you, eating both is easily done. (But we won’t let on how I know that…)
Feel free to mix up the berries in the frosting. I went with the classic strawberry, because who doesn’t love a chocolate covered strawberry on Valentine’s Day? But this frosting and compote would also work well with fresh cherries, raspberries, or even blackberries! Delicious!
Mini Chocolate Fudge Cakes with Strawberry Cream Cheese Frosting
For the frosting:
- 90g fresh strawberries, diced
- 1 tbsp granulated sugar
- 1 tbsp water
- 80g cream cheese, at room temperature
- 3/4 cup icing sugar
- 1/2 tsp vanilla extract
For the cakes:
- 3 tbsp all-purpose flour
- 2 1/2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 20g butter, at room temperature
- 4 tbsp granulated sugar
- 1 tbsp coconut oil, melted and slightly cooled
- 1 egg white
- 3 tbsp Greek yogurt
- 2 tsp strong coffee
- 1/4 tsp vanilla extract
- 2 small strawberries
- Two 3″ square cake tins*
MAKE THE FROSTING: In a small saucepan, combine the finely diced strawberries with the tablespoon of sugar and water. Simmer over medium-low heat until the strawberries have broken down and the sauce has doubled, about 10 minutes. Remove from the heat and mash with a fork until you have a purée. Allow to cool. Once cooled, push the purée through a mesh sieve until you have a runny paste.
In a small bowl, add the cream cheese, icing sugar, vanilla, and 1 tbsp + 1 tsp of the strawberry paste. Using a hand-mixer, beat all the ingredients together until smooth. Cover with plastic wrap and refrigerate for 30 minutes or until thickened.
MAKE THE CAKES: Preheat your oven to 160 C (325 F) and grease and flour the mini cake tins.
In a small bowl, combine the flour, cocoa powder, and baking powder and mix well. Set aside.
In a medium bowl, cream the butter and sugar together until a grainy paste forms then add the coconut oil as you whisk. Add the egg white and beat until the mixture is smooth. Whisk in the Greek yogurt, coffee, and vanilla until fully combined. Fold in the dry ingredients until just combined. Do not over mix.
Divide the batter into the cake tins, filling only 2/3 – 3/4 full. You will have a bit of cake batter left over. Eat that up. (For product testing purposes, of course.)
Bake the cakes for 24–28 minutes until a toothpick inserted in the centre comes out clean. Allow to sit in the tins for 10 minutes, then remove the cakes from the tins onto a cooling rack until completely cool.
ASSEMBLE THE CAKES**: Slice the remaining two strawberries into thin slivers and set aside. Using a serrated knife or wire cake cutter, divide the cakes, horizontally, into two layers. You can also cut a bit off the top layer of cake if you don’t want the dome. Choose a bottom and top layer. On the bottom layer, spread a thick dollop of frosting to the edges. Arrange slices of strawberry on the frosting layer then pop on the top layer. Carefully frost the remainder of the cake. Repeat with the second cake.
Additionally, you can top the cakes with a small chocolate-covered strawberry (as I did) or simply dust with some icing sugar. You can also drizzle some of the extra purée on the plate if you’re feeling particularly fancy!
- *Alternatively, if you don’t own 3″ cake tins and do not wish to buy them, you can use two 1/2 cup ramekins.
- **Do not attempt to frost the cakes until they are completely cooled. It’s best to wait at least an hour until frosting and decorating.
- If necessary, you can make the frosting up to 1 day in advance.
I hope you all have a fantastic Valentine’s Day on Saturday and an even more wonderful weekend!