akes with Chocolate Glaze & Strawberries Recipe

If you’re craving a dessert that feels like a warm hug in every bite, look no further than these irresistible akes with Chocolate Glaze & Strawberries. These mini chocolate bundt cakes are moist, deeply chocolatey, and topped with a glossy chocolate glaze that’s decadently smooth. Crowned with fresh, juicy strawberries, they strike the perfect balance between rich and refreshing. Whether you’re treating yourself or impressing guests, these treats are guaranteed to become a beloved favorite in your baking repertoire.

this Recipe

Ingredients You’ll Need

These ingredients are delightfully simple but absolutely essential for creating the perfect texture, flavor, and appearance of the akes with Chocolate Glaze & Strawberries. Each one plays a vital role in making the cake tender, moist, and full of chocolate goodness while the glaze and strawberries add that stunning finishing touch.

• All-purpose flour (1 cup): The base that provides structure and gives the cakes their tender crumb.
• Unsweetened cocoa powder (1/2 cup): Brings deep chocolate intensity to every bite.
• Baking powder (1 tsp) and baking soda (1/2 tsp): They help the cakes rise beautifully and stay fluffy.
• Salt (1/4 tsp): Enhances all the sweetness and chocolate flavors.
• Eggs (2 large): Bind everything together and add richness.
• Granulated sugar (3/4 cup) and brown sugar (1/4 cup): Work together to add sweetness and moist texture with a touch of caramel warmth.
• Buttermilk (1/2 cup): Adds tanginess and makes the cakes incredibly tender; you can substitute with milk plus lemon juice.
• Vegetable oil (1/3 cup): Keeps the cakes moist without a heavy feel.
• Hot coffee (1/3 cup): Amplifies chocolate flavor without tasting like coffee.
• Vanilla extract (1 tsp): Rounds out all the flavors with a sweet, aromatic note.
• Semi-sweet chocolate (4 oz): The star of the glaze, melting into a glossy finish.
• Heavy cream (1/2 cup): Makes the glaze luxuriously smooth and silky.
• Butter (1 tbsp, optional): Adds shine and richness to the glaze.
• Fresh strawberries: Provide a burst of freshness and a pop of color to complement the chocolate perfectly.
• Mini chocolate chips or sprinkles (optional): For that extra fun and festive touch.

How to Make akes with Chocolate Glaze & Strawberries

Step 1: Prepare the Cake Batter

First things first, preheat your oven to 350°F (175°C) and grease your mini Bundt pan generously to ensure those gorgeous cakes come out effortlessly. In one bowl, sift together flour, cocoa, baking powder, baking soda, and salt – this step prevents any lumps and keeps the cake light. In a separate large bowl, whisk together eggs, granulated sugar, and brown sugar until the mixture is smooth and creamy, which helps create that perfect cake texture.

Step 2: Combine the Wet and Dry Ingredients

Next, add the buttermilk, vegetable oil, and vanilla extract to your egg and sugar mixture, stirring until everything is well combined. Slowly whisk in your dry ingredients just until blended—overmixing is the enemy of a tender cake! Now for the magic touch: pour in hot coffee gradually while whisking. This thins the batter and intensifies the chocolate flavor to irresistible levels.

Step 3: Bake the Mini Bundt Cakes

Divide the batter evenly into the prepared pans, filling each about two-thirds full so they have room to rise without spilling over. Bake for 18 to 22 minutes, keeping an eye for that toothpick test—insert a toothpick into the center, and if it comes out clean, your cakes are ready! Let them cool in the pans for 10 minutes so they firm up, then carefully invert onto a wire rack to cool completely.

Step 4: Make the Chocolate Glaze

While your cakes cool, prepare the luscious chocolate glaze. Heat heavy cream in a small saucepan until it just reaches a simmer. Pour it over chopped semi-sweet chocolate and allow it to sit undisturbed for 2 to 3 minutes. Then whisk gently until the mixture becomes glossy and smooth. For an added touch of shine and richness, stir in a tablespoon of butter while the glaze is still warm.

Step 5: Assemble the Cakes with Chocolate Glaze & Strawberries

Place your cooled mini cakes on a serving tray and generously spoon or drizzle the warm glaze over the tops, letting it cascade down the sides in beautiful drips. Sprinkle mini chocolate chips or sprinkles if you’re feeling festive, and crown each cake with a fresh or chocolate-dipped strawberry for an elegant and irresistible finish.

How to Serve akes with Chocolate Glaze & Strawberries

Garnishes

Freshness and presentation matter, so always top these cakes with ripe, vibrant strawberries—either natural or dipped in chocolate for that extra wow factor. A sprinkle of mini chocolate chips or colorful sprinkles adds playful texture and a little sparkle that invites everyone to dive right in.

Side Dishes

Though these mini cakes are delightful enough on their own, pairing them with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream can elevate the experience. Fresh berries or a drizzle of raspberry coulis can also add a tart contrast that brightens the richness of the chocolate glaze.

Creative Ways to Present

Try arranging the cakes on a tiered cake stand for a stunning centerpiece at any gathering. For a personal touch, serve each cake on a small plate with a mint leaf beside the strawberry. You can even create mini dessert plates by adding a brushstroke of glaze on the plate itself, turning each serving into an edible work of art.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (though that’s unlikely!), cover your mini cakes tightly with plastic wrap or place them in an airtight container. They will stay moist and delicious at room temperature for up to two days, which makes them perfect for quick snacks or last-minute treats.

Freezing

To enjoy these akes with Chocolate Glaze & Strawberries later, you can freeze the plain mini cakes (without glaze and toppings) wrapped individually in plastic wrap and then placed in a freezer bag for up to three months. When you’re ready, thaw them gently at room temperature before glazing and garnishing.

Reheating

Reheat the cakes by warming them in the microwave for about 10-15 seconds, just enough to bring back that freshly baked softness without drying them out. Once warmed, drizzle with fresh glaze and add strawberries for a like-new indulgence.

FAQs

Can I use regular milk instead of buttermilk?

Absolutely! If you don’t have buttermilk on hand, just add 1 teaspoon of lemon juice to 1/2 cup of milk, let it sit for a few minutes, and you’ll have a perfect substitute that keeps the cakes tender and tangy.

What if I don’t have mini Bundt pans?

No worries! You can use a muffin tin instead—just reduce the baking time to about 15 to 18 minutes and keep an eye on them. They’ll be just as delicious, just a different shape!

Can I make the glaze ahead of time?

Yes, you can prepare the glaze a day ahead and keep it covered in the refrigerator. When ready to use, gently warm it in a double boiler or microwave until smooth and pourable again.

How do I store these cakes to keep them fresh?

Store them covered at room temperature for up to two days or refrigerate for up to five days. Make sure they’re in an airtight container to prevent drying out.

Can I substitute the coffee in the recipe?

Definitely. If you prefer a milder chocolate flavor, simply swap the coffee for hot water. The cakes will still be moist and flavorful, just a bit less intense.

Final Thoughts

These akes with Chocolate Glaze & Strawberries are truly one of those desserts that feel special without fussy steps. They come together beautifully with simple ingredients, offering rich chocolate flavor, tender crumb, and a fresh pop of strawberry brightness that will knock your socks off. I can’t recommend giving these a try enough — your kitchen will smell heavenly, and your friends and family will be begging you for the recipe again and again!