Naomi's Catering Chocolate Creme Filled Petit Fours with Chocolate Ganache
Cake: Favorite chocolate cake recipe or one chocolate cake mix (like Duncan Hines Dark Fudge Cake).
Butter 10 x 15 x 1" pan, line with parchment paper and butter paper. Bake batter in pan until toothpick comes out clean, but not dry, about 30 minutes. Allow to cool 10 minutes, then slide a knife along the top of the pan to level out the cake. Freeze until ready to use. Freezing makes the thin layers easier to handle.
Mix ingredients together until blended. Using mixer with whip attachment, whip on medium high until thick and spreadable. Refrigerate until ready to use.
Heat cream to just below the boil, pour over chocolate and mix until smooth. You want the ganache warm and pourable, so if making ahead, use a microwave safe bowl. To re-heat, microwave at 70% power 2 minutes at a time, stirring between until smooth and pourable.
Remove the cake from the freezer and remove from pan. Cut in half cross-wise. Place one half on a cutting surface.
Spread the filling evenly over the top -- about 1/2" thick. Top with the other half of the cake and press to secure. Using a spatula, remove any filling that squeezes out.
Using a cookie cutter, cut out petite fours to the size you want, or cut them into squares. If the cake is still too frozen to cut, allow to thaw until the cutter or knife will go through. Place the filled petit fours on a cooling rack over a clean pan.
Pour warm ganache over -- it's not necessary to cover all the sides, but if you like, you can use a spatula to spread the ganache over the sides. Refrigerate about 1/2 hour.
Transfer to a platter dusted with powdered sugar. Top with the garnish of your choice: chocolate curls, raspberries, or strawberry fans.
Makes about 12