Chocolate Ganache Petit Fours

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.

2. 2

   In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.

3. 3

   In a large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4. 4

   Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just incorporated.

5. 5

   Pour the batter into the prepared pan and smooth the top with a spatula.

6. 6

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack.

7. 7

   For the ganache, chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.

8. 8

   Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes to melt the chocolate. Then, whisk until smooth and glossy.

9. 9

   Once the cake has cooled, cut it into small squares (about 1-inch size).

10. 10

    Place the squares on a wire rack with a tray underneath to catch any drips. Pour the ganache over each square, ensuring all sides are covered.

11. 11

    Allow the ganache to set at room temperature, or place in the refrigerator to set more quickly.

12. 12

    Once set, the petit fours are ready to be served. Optionally, they can be decorated with piped icing, edible flowers, or sprinkles for a more festive look.