Description
These Spring Chocolate Berry Petit Fours are delightful bite-sized treats featuring layers of moist chocolate cake, a luscious berry filling, and a rich chocolate ganache coating. Perfect for springtime gatherings, tea parties, or as an elegant dessert, these petit fours combine the richness of chocolate with the freshness of berries.
Ingredients
Units
Scale
- Chocolate Cake
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee or water
- Cooking With Carlee
- Berry Filling
- 1 cup mixed berry jam or preserves (such as raspberry, strawberry, or blueberry)
- Chocolate Ganache
- 8 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot coffee or water until the batter is smooth.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Once cooled, remove the cake from the pan and trim the edges. Cut the cake horizontally into two even layers.
- Spread the berry jam evenly over one layer, then place the second layer on top to create a sandwich.
- Wrap the layered cake in plastic wrap and freeze for about 1 hour to firm up.
- Remove the cake from the freezer and cut into 1-inch squares to form petit fours.
- Place the petit fours on a wire rack set over a baking sheet.
- Food.com
- To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
- Pour the ganache over each petit four, ensuring all sides are covered. Allow the ganache to set at room temperature or refrigerate briefly to speed up the process.
- Food.com
Notes
- For a smoother finish, you can pour a second layer of ganache once the first has set.
- Decorate the tops with fresh berries, edible flowers, or a drizzle of white chocolate for an elegant touch.
- Petit fours can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Calories: Approximately 180
- Sugar: 15g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
