one 9″ x 13″ buttermilk chocolate cake (use this cupcake recipe but bake it in 9″ x 13″ pan buttered, and lined with waxed paper, then buttered and floured on top of the paper and sides = easy removal)
whisky cream liqueur (like Magnum) or your choice of liqueur (optional)
speculoos spread (smooth and/or crunchy), chocolate hazelnut spread, or your choice of icing/filling
1 cup (8 oz) chocolate chips, I used dark, but use your favorite, as long as its good quality
1 cup (8 oz) whipping cream
1/2 cup (4 oz) white chocolate (DO NOT USE Wilton candy melts)
1 tsp sunflower or similar oil
sprinkles, chocolate curls, flakes, etc. to decorate the top of the petit fours
Remove the cake from the pan, by turning it upside-down onto a layer of waxed paper sprinkled with powdered sugar and remove the waxed paper from the bottom of the cake.
Using a cake slicer cut the cake in half, lengthwise.
Then cut the cake into thirds, remove the top layer and spread with your choice of fillings. These were my choices: Sprinkled the base with whisky cream liqueur, chocolate hazelnut spread and sprinkled with crushed meringue. Covered with crunchy speculoos spread (cookie butter from Trader Joe’s). Covered with smooth speculoos spread (I added crushed meringue on this one too).
Now, place the top layer back on the bottoms, and cut each third into 18 squares. Use a knife dipped into hot water and wipe with a paper towel in between cuts, to keep the cake “clean”.
Melt the dark chocolate and cream in a small pot, but don’t overheat or the ganache will be too runny. When it pours, and drips easily over the top without all running off, it is the correct consistency. Using a teaspoon, partially cover two-thirds of the petit fours.
Top them with crushed meringue, sprinkles, grated chocolate or whatever you desire. I only used three toppings, that way I could tell which filling was in each chocolate petit four.
Melt the white chocolate with the teaspoonful of oil, and partially cover the remaining squares. Top with your choice of decoration. Refrigerate until the chocolate and ganache are set.