Mini Chocolate Brownie Layer Cakes with Strawberries & Hazelnut Truffles

Mini Chocolate Brownie Layer Cakes with Strawberries & Hazelnut Truffles are the ultimate indulgence in individual dessert form. These charming, stacked treats feature fudgy brownie squares filled with silky vanilla cream, crowned with luscious chocolate ganache, a juicy strawberry half, and a crisp hazelnut truffle. Ideal for dinner parties, romantic occasions, birthdays, or afternoon tea, these elegant mini cakes offer showstopping presentation and unforgettable flavor.

Why You’ll Love This Recipe

• Perfectly portioned individual desserts
• Rich layers of brownie, cream, and ganache in every bite
• Visually stunning with fresh and festive garnishes
• Ideal for special occasions or elevated entertaining
• Customizable with your favorite toppings or truffles

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brownies:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

For the Vanilla Cream Filling:
1 cup milk
2 tbsp cornstarch
1/4 cup sugar
1/2 tsp vanilla extract
Pinch of salt

For the Ganache Topping:
1/2 cup heavy cream
1/2 cup dark chocolate chips

To Decorate:
6 fresh strawberries, halved
6 hazelnut truffles (Ferrero Rocher style)

Directions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, whisk together melted butter and sugar until combined.
3. Add the eggs and vanilla extract. Mix until smooth and glossy.
4. Sift in the cocoa powder, flour, salt, and baking powder. Stir gently until just combined.
5. Pour the brownie batter into the prepared pan and smooth the top.
6. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let the brownies cool completely in the pan.
7. Meanwhile, prepare the vanilla cream filling. In a small saucepan, whisk together milk, sugar, cornstarch, vanilla extract, and salt.
8. Cook over medium heat, whisking constantly, until the mixture thickens into a smooth custard. Remove from heat and allow to cool, then refrigerate until chilled.
9. For the ganache, heat the cream in a small saucepan until just simmering. Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Let the ganache cool slightly to thicken.
10. Once the brownies are cooled, cut them into 2-inch squares.
11. Pipe or spoon a layer of vanilla cream onto one brownie square, then top with another to create a stack.
12. Spoon ganache over the top of each mini cake, letting it drip slightly down the sides.
13. Garnish each mini cake with half a fresh strawberry and one hazelnut truffle.
14. Chill briefly to set, or serve immediately for a soft and gooey finish.

Servings and timing

This recipe yields 6 mini layer cakes.
Preparation time: 25 minutes
Baking time: 25 minutes
Cooling and assembly time: 30 minutes
Total time: About 1 hour 20 minutes

Variations

• Nut-Free Version: Omit the hazelnut truffles or use nut-free chocolate truffles.
• Fruit Variation: Replace strawberries with raspberries or cherries for a different flavor.
• Flavored Cream: Add a touch of almond or orange extract to the vanilla cream for a unique twist.
• Double Chocolate: Mix chocolate chips into the brownie batter for extra richness.
• Mini Sheet Cake Style: Skip stacking and serve each brownie square topped with cream and ganache for easier assembly.

Storage/Reheating

Storage:
Store the assembled mini cakes in an airtight container in the refrigerator for up to 3 days. Best enjoyed within 24 hours for peak freshness.

Freezing:
Brownie bases can be frozen (without cream or ganache) for up to 2 months. Thaw at room temperature and assemble before serving.

Reheating:
Not recommended for this dessert, as warming may melt the cream and ganache. Serve chilled or at room temperature.

FAQs

Can I use boxed brownie mix?

Yes, you can substitute with a high-quality boxed mix if short on time. Be sure to bake it in an 8×8-inch pan for similar thickness.

How do I make pistachio or hazelnut cream instead of vanilla?

Replace the vanilla extract with pistachio or hazelnut flavoring and stir in a tablespoon of nut butter for added depth.

Can I prepare these ahead of time?

Yes. You can bake the brownies and make the cream and ganache a day ahead. Assemble the mini cakes just before serving or up to 4 hours in advance.

What’s the best way to cut brownies cleanly?

Use a sharp knife and wipe it clean between cuts. Chilling the brownies first also helps make neater squares.

Do I need to use Ferrero Rocher truffles?

No, any hazelnut or chocolate truffle can be used, or simply omit them if preferred.

Can I use milk chocolate for the ganache?

Yes, but it will yield a sweeter result. Adjust the sugar content in the cream if needed.

How can I make this dessert gluten-free?

Use a gluten-free brownie recipe or mix. Ensure all other ingredients (especially chocolate) are labeled gluten-free.

Is this recipe kid-friendly?

Yes, it’s popular with children, especially if you skip the truffle for a simpler presentation.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and double all ingredients. Cut into more squares for larger batches.

Can I use store-bought vanilla pudding?

You can, but homemade vanilla cream provides a smoother texture and richer flavor.

Conclusion

Mini Chocolate Brownie Layer Cakes with Strawberries & Hazelnut Truffles are the kind of dessert that captures attention—and hearts—at first glance. From their rich, fudgy base to the luxurious vanilla filling and glossy ganache, every element adds elegance and indulgence. Whether you’re hosting a celebration or simply treating yourself, these mini cakes are a stunning and satisfying way to elevate your dessert game.

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