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–+ servings
hand holding chocolate petit four with chocolate cake filled with strawberry buttercream inside.

Homemade Chocolate Petit Fours

Make your own chocolate petit fours at home. These cute cake bites have moist chocolate cake, buttercream filling, and a chocolate shell for a one of a kind dessert experience.
Prep Time1 hour
Cook Time15 minutes
Additional Time4 hours
Total Time5 hours 15 minutes
Servings: 75 petit fours
Author: Carlee

Ingredients

Chocolate Cake

  • ½ cup milk
  • 1 teaspoon lemon juice
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup hot coffee or water

Filling

  • 1 cup buttercream

Coating

Instructions

  • Preheat oven to 350°F and line a 13x18" sheet pan with parchment paper. Spray the pan and parchment paper with cooking spray.
  • Stir the 1 teaspoon lemon juice into the ½ cup milk and set aside.
  • In a large bowl, stir together 1 cup granulated sugar, 1 cup all-purpose flour, ⅓ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt.
  • In a separate bowl, stir together 1 large egg, soured milk, ¼ cup vegetable oil, 1 teaspoon vanilla extract and ½ teaspoon almond extract.
  • Pour wet ingredients into dry ingredients and beat on medium speed for 1 minute. Add the ½ cup hot coffee and mix until smooth.
  • Spread batter in prepared sheet pan, then bake for 11-13 minutes or until the center springs back when lightly touched with a finger.
  • Cool cake, then put in the freezer for at least one hour.
  • Cut frozen cake in half across the equator of the pan. Spread 1 cup buttercream over on half of the cake, then top with the other half.
  • Cut with small cookie cutters if desired, otherwise use a sharp knife to cut into 1 inch squares.
  • Return the cakes to the freezer for at least one more hour.
  • When the cakes are frozen solid, start to melt the 10 oz. dark dipping chocolate and 2 Tablespoons shortening together.
  • It is best to pull the petit fours out of the freezer in small batches. Place one on the end of a fork and use a spoon to coat the exterior in melted chocolate. Scoot the chocolate coated cake onto a sheet of wax or parchment paper to set. If using sprinkles, apply immediately. Then continue working until all of the petit fours are coated.

Notes

Keep at room temperature for 3-4 days or in the refrigerator for up to a week.

Nutrition

Serving: 1petit four | Calories: 45kcal | Carbohydrates: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 31mg | Sugar: 5g
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