Fancy some Chocolate Nut Petit Fours? These homemade Chocolate Nut Petit Fours comes sandwiched with whipped chocolate ganache, and toasted pecans for a nutty crunch. Additionally, these are topped off with melted dark chocolate (above 80% would be great) for a bittersweet finish.

Petit Fours are small bite-sized confectionaries and I am honestly unsure if there are any size limits. Being candid here, I would admit that my Chocolate Nut Petit Fours are on the less petite side in terms of size. Nonetheless, I believe that’s the strength of homemade goods because you decide! As such, these indulgent treats could be sliced smaller and bigger, and you’re the decision maker!

For myself though, I made these larger because I am fully confident that these will be super well appreciated!

Additionally, these Chocolate Nut Petit Fours look impressive and yet require very simple components. For example, it requires a simple chocolate sponge that is sliced into two for a top and bottom layer. Furthermore, it’s not difficult to toast up some nuts, and to melt the chocolates using a double boiler or microwave!

Finally, I’ve also attached a short video here for a quick tease on how these are made! Feel free to change up the flavours as well to suit your tastes!

Chocolate Nut Petit Fours Recipe
by Javier Tan May-07-2022

These Chocolate Nut Petit Fours comes sandwiched with whipped chocolate ganache, and toasted nuts for a harmony of textures and flavours!


For Sponge Cake:

  • 1/2 Cup or 120g of Unsalted Butter, Melted (or Vegetable Oil)
  • 1/2 Cup or 100g of Granulated White Sugar
  • 1.2 Cup or 120g of Milk, Room Tempearture
  • 1/4 Cup or 80ml of Coffee (Brewed by using 80ml water + 2 tsps unsweetened coffee granules)
  • 1/2 Chocolate Bar, 40g, Melted
  • 2 Eggs, large, 55g each
  • 1 Teaspoon or 4g of Baking Powder
  • 3 Tablespoons or 24g of Cocoa Powder, Sifted
  • 1 and 1/2 Cup or 180g of All-Purpose Flour, Sifted
  • 1 Teaspoon or 5ml of Vanilla Essence
  • Pinch of salt
  • 1/2 Cup or 100g of Toasted Nuts, Chopped (Optional)

For Whipped Chocolate Ganache:

  • 1 Chocolate Bar, 80g
  • 1/2 Cup or 120ml of Heavy Whipping Cream


For the Cake:

  1. Pre-heat the oven to 180 degrees C and apply softened butter or vegetable oil to your 15 x 9 inch pan.
  2. Melt the butter at low heat, and then whisk in 1/2 a chocolate bar to melt. For easier melting, leave the chocolate bar at room temperature. Alternatively, you could also melt the chocolate separately and whisk in with the milk and coffee.
  3. Then, whisk in the sugar until it is slightly grainy, approx 2 minutes.
  4. Next, whisk in the two eggs, vanilla and salt until it is of a single, thickened consistency.
  5. Subsequently, whisk in the milk and coffee.
  6. In a separate bowl, mix together the flour, baking powder and cocoa powder separately (dry ingredients).
  7. Sift in the dry ingredients and whisk. The batter should be done by 3 minutes and be careful not to overmix.
  8. Then, transfer the batter to the baking tray and bake for about 14 – 17 minutes or until the cake shrinks from the sides.
  9. Next, set aside the sponge cake layer to cool and proceed to prepare the filling.

For Whipped Chocolate Ganache (You can also use Swiss Meringue Buttercream):

  1. Using a double boiler method (bowl on top of saucepan), place a bar of chocolate into whipping cream.
  2. Then at low heat, whisk the chocolate and whipping cream until all chocolate has melted. Be careful not to overheat, as the cream might clump up.
  3. Proceed to cool for 30 minutes, or refrigerate for 10 minutes at whip at low speed until thickened.
  4. Do multiply the recipe by 1.5 or 2 if you prefer a taller cake.


  1. Firstly, slice the sponge cake into two equal halves.
  2. Secondly, frost the top of the bottom sponge cake layer with the whipped chocolate ganache. If prefered, consider adding toasted nuts and press it down gently into the ganache.
  3. Finally, top it off with the top layer and you’re done! For an extra fancy touch, melt extra chocolate and top with remaining chopped nuts.


  • Prep time: 3 hours 20 mins
  • Cook time: 20 mins
  • Total time: 3 hour 40 mins
  • Yield: 16 Chocolate Nut Petit Fours (more if you slice smaller!)


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. If storing the cake with no frosting in the freezer (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan