Chocolate Teacakes With Strawberry Ganache

February 5, 2014 § 22 Comments

Chocolate Teacakes With Strawberry Ganache

Few days back, it was dreary from the intense cold and a couple of showers. Rains in winter makes it worse. And that needed to be fixed. It was the perfect time for a chocolate dessert. Brownies were playing on my mind, but then I had to bake something in my new mini bundt cake pan as well.

Chocolate Teacakes With Strawberry Ganache

So, I chose to bake these tiny beauties over tried and tested brownies. I served these mini chocolate cakes both with a strawberry and white chocolate ganache and a dark chocolate ganache, thinking kids would love white chocolate and strawberry ganache more.

Chocolate Teacakes With Strawberry Ganache

In fact, I myself had been in love with the beautiful pairing of white chocolate with strawberries, after I made this yummy mousse. And kids definitely preferred the white chocolate one.

Chocolate Teacakes With Strawberry Ganache

And adults enjoyed their cakes with dark chocolate ganache and a generous serving of vanilla ice cream. That’s another classic favorite of mine. The cakes were not the regular dense bundt cakes, but rather came out to be light and airy.

Chocolate Teacakes With Strawberry Ganache

Chocolate Teacakes With Strawberry Ganache

Recipe adapted from Martha Stewart


2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
1/2 cup whole milk
1/2 cup yogurt
150 gm unsalted butter, plus more for pan
1 1/2 cups sugar
4 eggs
1 tsp vanilla extract

200 ml low fat cream
300 gm fresh strawberries, hulled
150 gm white chocolate, chopped
pink color {optional}


  1. To make the cake, preheat the oven at 160 degree C. Butter two 12 cup mini bundt cake pans and keep aside.
  2. In a bowl, whisk together flour, baking soda, cocoa powder and salt and keep aside. In a separate bowl, whisk together milk and yogurt and keep aside.
  3. In a separate bowl, beat butter and sugar together, until butter is pale and creamy. Beat in eggs one by one, mixing well after each addition. Beat in vanilla extract.
  4. Add flour mixture, alternating with milk mixture, ending with flour.
  5. Divide batter into greased pans and bake for about 25 – 30 minutes, or until cakes spring back when touched lightly on top. Let cool in pans for 10 minutes and then invert on to a wire rack, to let cool completely.
  6. To make the ganache, chop the strawberries finely and add to the cream. Let cream stand in fridge overnight.
  7. Heat the cream to bring it to boil. Pass the cream through a fine sieve into a bowl and press the strawberries gently to extract the maximum flavor into the cream, without letting the seeds pass through.
  8. Add the chopped white chocolate into the hot cream and let stand for 5 minutes. Stir well to mix the chocolate thoroughly. Add the color, and mix well if using.
  9. Drizzle the ganache on top of cakes and serve.
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