Valentine’s day is almost here, which means it’s time to bring on the CHOCOLATE! Impress your valentine with this homemade mini chocolate strawberry cake with chocolate ganache! It takes 5 minutes to make and is gluten-free, dairy-free, and paleo, so you can guiltlessly enjoy this mouthwatering Valentine's day treat!
Flowers and jewelry are nice, but let’s be real, the best way to a woman’s heart is through mouth watering chocolate treats. That’s why I created these chocolate strawberry mini cakes with homemade chocolate ganache drizzled on top, just in time for Valentine’s day!
I pulled the chocolate cake recipe from my #1 Amazon bestselling cookbook, Eat to Thrive: The Anti-Diet Cookbook, because it’s so quick and easy! There are only 2 steps to making this cake.
Mix all of the ingredients together in a bowl.
Throw it in the microwave for 2 minutes. DONE!
Check out my video below from the Midday Maryland show on ABC2 that shows just how easy this chocolate valentine's cake is to make! It’s so easy, even a caveman could do it (insert gif of a caveman making this cake like a boss. LOL).
On a serious note, this cake is seriously BOMB! So if you struggle to bake anything without torching it up in flames, I promise you will have massive success with this recipe. This Valentine’s chocolate cake recipe also looks ridiculously impressive. I’m talking about 5-star chef status.
The secret to making your chocolate cake look professional is transforming a strawberry into a delicate work of art. You do this by carefully slicing the strawberry diagonally into sections from the stem down. During this, make sure to keep the strawberry connected to the stem. This will hold it together. Then gently fan out the strawberry. BOOM! You’ve created a work of art in less than one minute.
The homemade chocolate ganache topping is the final step to making this Valentine’s day chocolate strawberry cake look incredible. Once you make the ganache, use a spoon to drizzle the chocolate ganache over the cake and plate (I prefer to use a white plate for this to make the chocolate and strawberries pop).
Throw a few extra strawberry slices on your plate to make it look extra pretty and you’ve got one super impressive Valentine’s Day dessert that you’re date is going to love! Plus, you'll get bonus points for making it yourself instead of picking up the standard store-bought box of chocolates that every other person buys.
Side note: I used ramekins in this recipe to make the cake a circle shape. If you don’t have ramekins you can use your favorite mug or any small bowl that is microwave safe.
Don’t forget to follow me on Instagram and hashtag #live2thriveKS so I can see all the tasty recipes you make. Happy Valentine's Day! ♥
Start to Finish: 5 minutes
Mini Chocolate Cake:
- ½ scoop of chocolate protein powder (20 grams per scoop. I prefer Ograin’s plant-based protein)
- ½ tsp. Baking powder
- 1 Tbsp. coconut flour
- 1 Stevia or monk fruit sweetener packet, ½ Tbsp. of natural sweetener of your choice
- 1 Tbsp. cocoa powder
- 1 large egg
- ¼ cup unsweetened vanilla dairy-free milk
- 1 teaspoon coconut oil
- 2 strawberries for a garnish (directions on how I cut the strawberries in the picture are above!)
Chocolate Ganache Topping:
- 2 oz unsweetened baking chocolate
- 3 tablespoon coconut oil
- 2 tablespoons honey
- Add the protein powder, baking powder, coconut flour, Stevia or natural sweetener, and cocoa powder together in a small bowl. Add the milk and egg and mix well.
- Coat a ramekin or small bowl with coconut oil. Pour the mixture into the ramekin or bowl.
- Microwave the cake on high for 1 minute and 30 seconds to 2 minutes, until the center is almost cooked through. Set aside.
- While the cake is cooking and cooling, bring a small small saucepan to a boil. Once boiling, place another saucepan or bowl on top to make a double boiler. Add all the ingredients for the chocolate ganache topping and stir until combined and melted. Set aside.
- Once the cake is finished baking, drizzle with the chocolate ganache topping and fresh strawberries. Store leftovers in an airtight container in the fridge for up to 5 days.