These Strawberry Chocolate Petit Fours are dainty, mini chocolate cakes filled with real strawberry buttercream and they’re easier to make than they look.
For best results, always weigh ingredients where a weight is provided
Instructions
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 ⅓ 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
Using a hand beater or stand mixer with paddle attachment, beat together the butter and ¼ cup of sugar for about 3 minutes until lightened and creamy.
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.
Notes
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).
Course: Afternoon Tea, Desserts, High Tea, Snack, Sweets
Cuisine: French, World
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.