These Strawberry and Chocolate Petit Fours are easy to make chocolate cake filled with strawberry buttercream and topped with chocolate ganache. A cute sweet treat for Mother’s Day, a birthday or afternoon tea.
So here we are at the beginning of chocolate month and, with Mother’s Day less than 2 weeks away, I figure this is the perfect time for these Strawberry and Chocolate Petit Fours.
What is a petit four?
If you aren’t familiar with a petit four, it is simply 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.
For the cake portion, I used a cake recipe that I use 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.
Then that sweet layer of strawberry buttercream which takes literally minutes to put together and is similar to the buttercream in my Melting Moments with Raspberry Buttercream. It’s just 4 ingredients including fresh or frozen strawberries for flavour, beaten together until fluffy. That’s it.
Finally, these cute little petit fours are topped with a simple chocolate ganache and fresh strawberry slice.
Tips and tricks
- I mention in the recipe to freeze the cake after filling with buttercream. This is very important to make sure you’re able to cut nice clean cubes of cake.
- 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.
- Also, I always use good quality dark chocolate, at least 70%. This has a richer chocolate flavour and if it’s not sweet enough for you, you can always sprinkle in a little sugar. The dark chocolate does balance out the flavour of sweet desserts though, so test it out before sweetening.
With all those tips, you’re ready to go make some Strawberry and Chocolate Petit Fours, maybe for mum?
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- 130 g (1 cup / 4.6oz) plain (AP) flour
- 1/2 cup (40g / 1.4oz) cocoa
- 1 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) dark brown sugar, packed
- 2 large eggs, room temp
- 2 teaspoons vanilla extract
- 3/4 cup whole milk
For the strawberry buttercream
- 1/3 cup frozen strawberries (or fresh)
- 113 g (1/2 cup / 1 stick) unsalted butter, softened
- 2 cups (280g / 10oz) icing (powdered / confectioners) sugar
- 1/2 teaspoon vanilla extract, optional
- Pink food colouring, optional
- 150 g (5.3oz) dark (70%) Chocolate
- 125 ml (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) 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 the vanilla and beat to combine.
- Add 1/3 of the flour mixture to the butter and sugar mixture. 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. It is important not to overmix or be too heavy handed otherwise your cakes will turn out dense.
- Pour the batter into your prepared baking tin and spread to the edges. Bake for around 15 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).
For the Strawberry Buttercream
- Heat the strawberries in the microwave for 60 seconds. Mash them, then push them through a strainer until you have about 6 teaspoons of strawberry puree. Discard the seeds.
- Add the strawberry puree, butter, icing sugar and vanilla to a bowl and beat with a handheld mixer (or in a stand-mixer) until light and creamy. Scrape down the sides of the bowl as necessary. Add some pink food colouring to intensify the colour, if using, and mix well.
- Spread the buttercream on one half of the chocolate cake. Top with the other half, then freeze for at least half an hour.
Make the Ganache
- Chop the chocolate into small pieces and put them in a heatproof bowl. While stirring, heat the cream over low-med heat until steaming and bubbles just start to appear around the edge. Pour the hot cream over the chocolate and leave it to sit for 5 minutes. Stir the cream and chocolate until fully mixed, thick, smooth and glossy.
- Now remove the cake from the freezer and use a sharp knife to trim the edges so that all the sides are nice and straight. Now cut the cake into 20 squares and sit them back on the paper lined tray.
- Top each square with the ganache, allowing it to drip down the sides.
- Allow to set in the fridge before placing a slice of strawberry on top of each one and serving.
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- 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).