Strawberry Chocolate Petit Fours

Cake

• 1 cup butter, room temp
• 2 cups sugar
• 2 teaspoons vanilla extract
• 3 eggs plus 1 egg white, room temp
• 2 cups flour
• ¼ teaspoons baking powder
• 1/8 teaspoons baking soda
• ½ teaspoon salt
• 2/3 cup whole milk, room temp

Strawberry Filling

• 1 bag Stahlbush Island Farms Frozen Strawberries
• ½ cup sugar

Milk Chocolate Coating

• 4 cups milk chocolate
• 2 tablespoons coconut oil

Dark Chocolate Drizzle

• 1 cup dark chocolate
• ½ cup whole milk

INSTRUCTIONS

• For the cake, line a 9×9 square pan with parchment paper and grease.
• Pre-heat the oven to 350 degrees.
• In a mixing bowl, cream the butter, sugar and vanilla together for about 3- 5 minutes until the mixture is light in color and fluffy. Add in the room temperature eggs one at a time while the mixer is on low. Add in the flour, baking powder, baking soda and salt. Mix on low and drizzle in the room temperature milk once the flour has completely combined.
• Pour into the prepared baking pan and smooth evenly. Place in the oven for 45-50 minutes or until golden brown and set in the center.
• For the strawberry filling, add the strawberries and sugar into a medium saucepan over medium heat. Continue to cook while stirring frequently for about 30 minutes or until the mixture has thickened and resembles jam.
• For the milk chocolate coating, melt the milk chocolate and coconut oil over a double boiler until the mixture is smooth and creamy.
• For the dark chocolate coating, melt the dark chocolate and whole milk over a double boiler until the mixture is smooth and creamy.
• Once the cake has completely cooled, cut off the edges and level the top of the cake. Slice the cake into two layers. You can use a cake leveler or place two skewers through the cake and use them to score the cake while you hand cut. (see video)
• Pour the strawberry filling on the bottom layer. Place the top layer evenly back on the bottom cake layer. Place in the cake in the freezer for about 15 minutes to make it easier to slice.
• Remove cake and cut into 16 squares. Place the square cakes back into the freezer for another hour or two to seal and make it easier to coat in the chocolate.
• Dip the frozen cakes into the milk chocolate coating until the entire cake is coated. Remove as much of the excess chocolate as possible and place on a cooling rack with a piece of parchment under to catch the excess drip.
• Drizzle the dark chocolate ganache over the top of the cakes. Let the cakes set for at least 4 hours, uncovered and on the counter before serving.