These Strawberry Chocolate Petit Fours are dainty, mini chocolate cakes filled with real strawberry buttercream and they’re easier to make than they look.
Cute and delicate in size they may be but these Strawberry Chocolate Petit Fours are bold in flavour from both the chocolate cake to the strawberry buttercream to the glossy ganache topping.
Petit fours are the perfect treat for weddings, bridal showers, baby showers, high teas and every kind of party in between. Flavourful cakes in mini format and mini treats are among my favourites.
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What are petit fours?
Petit four is a french word for a bite-size treat, which can be sweet or savoury. A petit four is something you might find at a high tea. Small, and often elegant, they can be enjoyed as an appetiser, dessert or simply an afternoon tea treat.
These Strawberry and Chocolate Petit Fours may be two bites (depending on the size of your mouth, haha) but they’re the cutest things ever. Like chocolate layer cake in miniature, drizzled with chocolate, how can you not love them.
The perfect easy petit four recipe
Even more exciting is that this petit four recipe is simple enough that anyone can serve up these classy little cakes.
- Chocolate cake: the chocolate cake is a batter that uses melted butter so there isn’t even a need to cream butter and sugar
- Buttercream: As simple as any, this is your basic ABC with the addition of freeze dried strawberry powder for an intense, real strawberry flavour.
- Ganache: Two ingredients and 5 minutes – that’s it and you have a gorgeous glossy ganache to pour over your cakes.
For the cake portion, I adapted a cake recipe that I’ve used over and over again. The flavour is just wonderful and chocolatey and it’s so easy to throw together. This is the same recipe I used for my Blackberry Chocolate Cake which in turn came from my Chocolate Cheesecake Cupcakes recipe.
How to make petit fours
- Starting with the chocolate cake, just mix together melted butter and sugar then add a couple of eggs.
- Now incorporate the dry ingredients and milk bit by bit until you have a runny chocolate cake batter.
- Pour the batter into a large baking tray (with sides) and bake for 12 minutes.
- Let the cake cool then place it in the fridge until its very cold.
- Once cold, use the baking paper to lift it out of the tin and onto a cutting board. Cut it into two pieces (each half the size of the original sheet cake). Trim off any rounded edges.
- Dust a little cocoa over one of the halves and flip it over. This will stop it from being sticky and make moving the pieces around easier.
For the strawberry buttercream
- Make the buttercream by first creaming the butter and icing sugar together until lightened and smooth. Add the freeze dried strawberry powder and mix a little vanilla.
- Now add a dash of milk to loosen the mixture a little before adding some lightly whipped cream and quickly mixing it through.
- Spread the buttercream over the base of the cake as evenly as possible. Top it with the other piece of cake and scrape any overflowing buttercream from around the sides.
- Place it back in the freezer for 1 hour to firm up then remove and use a sharp clean knife (warmed in hot water then dried) to cut 3 long strips. Cut each of the strips into small triangles (or squares if you prefer)
To make the ganache
- Heat some cream until it starts to bubble then pour it over chopped chocolate. Let it sit for a few minutes before spooning it over the little cake slices. Let them set in the fridge then decorate with a slice of strawberry.
Tips for making perfect petit fours
- Freezing: Make room in your freezer before you start as this will become your friend. Freezing the assembled cake helps to make it firm enough to carve neatly.
- A sharp knife: Before cutting your petit fours, make sure your knife is sharp and clean. It will also help to heat it up under some warm water. Wipe the blade regularly as you cut.
- When making ganache, always make sure to let the chocolate sit in the hot cream for a few minutes before stirring. This gives the chocolate time to melt so that it combines easily with the cream, resulting in smooth ganache.
So there you have it – gorgeous and dainty Strawberry Chocolate Petit Fours are a lovely way to celebrate any occasion. Delicate little bites of loveliness.
Strawberry Chocolate Petit Fours
strawberry buttercream and they’re easier to make than they look.
- 130 g (1 cup / 4.6oz) plain (AP) flour
- 1/3 cup (40g / 1.4oz) cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 113 g (1/2 cup / 1 stick) unsalted butter, melted
- 1/2 cup (100g / 3.5oz) white granulated sugar
- 1/2 cup (100g / 3.5oz) brown sugar, packed
- 2 large eggs, room temp
- 3/4 cup whole milk
For the strawberry buttercream
- 113 g (1/2 cup / 1 stick) unsalted butter, softened
- 1 1/4 cups icing (powdered / confectioners) sugar
- 1/2 teaspoon vanilla extract, optional
- 1/4 cup freeze dried strawberry powder (notes)
- 1 tablespoon milk
- 1/4 cup thickened (heavy) cream
- 150 g (3/4 cup / 5.3oz) dark chocolate, finely chopped
- 1/2 cup thickened (heavy) cream
For the Chocolate Cake
- Preheat your oven to 180C / 350F / 160C fan forced. Grease and line a large sponge roll tin (approximately 26cm x 40cm or 10x15 inch) with baking paper.
- In a bowl, sift together the flour, cocoa, baking powder and salt. Mix well to combine.
- In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each..
- Add 1/3 of the flour mixture to the butter and sugar. Stir through gently until just combined. Now add half of the milk, Mix gently again. Continue like this until all the flour and milk is combined... just. Make sure not to overmix.
- Pour the batter into your prepared baking tin and spread to the edges. Bake for around 12 minutes until a toothpick inserted comes out with just a couple of sticky crumbs.
- Allow to cool, then place in the fridge until cold.
- With the long side of the cake to you, slice the cake in half width-ways (so you’re drawing the knife towards you). Dust a little cocoa on one half and then flip it over (this will become the bottom of the cake).
For the Strawberry Buttercream
- With the mixer on low, add the remaining sugar 1 spoon at a time until combined, then beat for a further 3 minutes. Scrape down the sides of the bowl. Add the strawberry powder, vanilla and milk and beat through.
- In a separate bowl, use a whisk to whip the cream until it looks thick and doubled in volume. Add it to the buttercream and beat just for a few seconds or until just combined.
- Spread the buttercream over the bottom half of the cake and place the other half on top. Place in the freezer until firm.
Make the Ganache
- Place the chocolate in a heatproof bowl.
- Heat the cream in a small saucepan over low heat until it starts bubbling. Pour it over the chocolate and let it sit for 2-3 minutes.
- Stir the chocolate and cream until you have a smooth ganache.
- Take the cake from the freezer and cut into mini cake wedges or squares. Make sure to clean the knife regularly and heat it with hot water from time to time.
- Top each slice with the ganache, allowing it to drip down the sides. Let it set in the fridge before placing a slice of strawberry on top of each one and serving.
- 3/4 cup of freeze dried strawberries can be blended to make 1/4 cup of powder
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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