These Strawberry Chocolate Petit Fours were just too cute not to share! They’re packed with strawberry filling, coated in milk chocolate, drizzled with dark chocolate ganache and held together by the fluffiest yellow cake. It’s truly a project, so roll up your sleeves and get your mise en place.
This last weekend was the cake decorating workshop here in Portland! I’ll be compiling a blog post with all the recipes used, links to supplies, products, venue, florals all packaged together with some dreamy photos of the event. It’s truly such an honor to host these little cake parties.
Okay, but back to these petit fours. They’re a traditional French dessert. The direct translation Petit (small) four (oven) and I could think of no better way to describe them. Basically, small cakes.
The cake is as close to a pound cake as you can get. It’s filled with strawberries that have been cooked down with sugar, coated with milk chocolate and drizzled with dark chocolate ganache. We want the decadence to be absolutely extra here since the serving size is small. We need it to pack a punch and it really does.
Here’s a helpful video to show how I make them!
Helpful Tips:
- Let the cake cool completely before cutting. This prevents crumbs from going everywhere.
- Your freezer is your best friend for this recipe. It ensures that the cakes stay together when you drop them in the chocolate. It prevents crumbs from staying in the chocolate while dipping. It also helps the chocolate to turn solid again.
- I made my own strawberry filling but you can use this same recipe with raspberries or blueberries.
- As with all of my recipes, I test them a million times before they make it on the blog, making specific tweaks along the way. I test them just this one way. If you would like to make a substitution, feel free! I just can’t ensure it will turn out the same.
- This recipe is best if made the day before serving. The chocolate sets completely after sitting a day on the counter making it easy to pick up with your fingers.
Okay, there you have it! A fun little treat for a special evening or just a fun weekend baking project. Get yourself a big ol’ glass of milk because these Strawberry Chocolate Petit Fours are a real good time.
Strawberry Chocolate Petit Fours
A fun baking project that will result in some decadent mini cakes!
- Prep Time: 1 hour 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 20 minutes
- Yield: 16 1x
Ingredients
|| Cake ||
1 cup butter, room temp
2 cups sugar
2 teaspoons vanilla extract
3 eggs plus 1 egg white, room temp
2 cups flour
¼ teaspoons baking powder
1/8 teaspoons baking soda
½ teaspoon salt
2/3 cup whole milk, room temp
|| Strawberry Filling ||
1 bag frozen strawberries (about two cups)
½ cup sugar
|| Milk Chocolate Coating ||
4 cups milk chocolate
2 tablespoons coconut oil
|| Dark Chocolate Drizzle ||
1 cup dark chocolate
½ cup whole milk
Instructions
|| Cake || Line a 9×9 square pan with parchment paper and grease.
Pre-heat the oven to 350 degrees.
In a mixing bowl, cream the butter, sugar and vanilla together for about 3- 5 minutes until the mixture is light in color and fluffy. Add in the room temperature eggs one at a time while the mixer is on low. Add in the flour, baking powder, baking soda and salt. Mix on low and drizzle in the room temperature milk once the flour has completely combined.
Pour into the prepared baking pan and smooth evenly. Place in the oven for 45-50 minutes or until golden brown and set in the center.
|| Strawberry Filling || Add the strawberries and sugar into a medium saucepan over medium heat. Continue to cook while stirring frequently for about 30 minutes or until the mixture has thickened and resembles jam.
|| Milk Chocolate Coating || Melt the milk chocolate and coconut oil over a double boiler until the mixture is smooth and creamy.
|| Dark Chocolate Coating || Melt the dark chocolate and whole milk over a double boiler until the mixture is smooth and creamy.
Assembly:
Once the cake has completely cooled, cut off the edges and level the top of the cake. Slice the cake into two layers. You can use a cake leveler or place two skewers through the cake and use them to score the cake while you hand cut. (see video)
Pour the strawberry filling on the bottom layer. Place the top layer evenly back on the bottom cake layer. Place in the cake in the freezer for about 15 minutes to make it easier to slice. Remove cake and cut into 16 squares. Place the square cakes back into the freezer for another hour or two to seal and make it easier to coat in the chocolate.
Dip the frozen cakes into the milk chocolate coating until the entire cake is coated. Remove as much of the excess chocolate as possible and place on a cooling rack with a piece of parchment underneath to catch the excess drip.
Drizzle the dark chocolate ganache over the top of the cakes. Let the cakes set for at least 4 hours, uncovered and on the counter before serving.
Notes
Best to make the day before serving to allow time for the chocolate to set.
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This is one of my (and coworkers’) favorite recipes that I have made recently. I’ve made it multiple times since I’ve found it. I would suggest reducing some of the quantities as there will be a decent amount of unused mixtures.
1. Reduce the strawberry filling by half
2. Reduce the milk chocolate mixture by 1/4 (I think)
3. Reduce the dark chocolate mixture by half (maybe even reduce by 3/4)
4. You can even get away by reducing the cake mixture by 1/4-1/3. I try to get 1-inch thickness after assembling the strawberry sandwich.
5. Cut the cake into 1 X 1 in. squares. The size is good, and you get more pieces out of the recipe.
★★★★★