German Chocolate Petits Fours

Updated 2/18/15  

Want to be featured in a Pearls + Girls blog post and be entered in a giveaway from my Etsy shop, PPGBakery, to celebrate ‪#‎fanfavorite‬ month?

In February 2014 I featured recipes suggested by my followers, and the series was quite a hit!

This February I’d like to feature some of my most loved recipes, reviewed by my favorite fans….YOU!  

All you have to do is bake a P+G recipe, message me a snapshot of the finished product (nothing fancy) and write a 1-2 sentence review (ex. easy to bake, chocolate lover’s dessert, kid friendly, etc.) Deadline is 10 pm EST on Sunday, February 22nd. Happy Baking!!!

When Mike suggested German Chocolate Cake as a recipe for Pearls + Girls Fan Favorite Month, I had to admit, I don’t like German Chocolate Cake.  It’s a texture thing….  I know, how can I call myself an American and NOT like German Chocolate Cake?  Wait, you mean call yourself a German, right?  Nope, AMERICAN.  German Chocolate Cake, you’re a fraud!  The cake was actually named after American chocolate maker, Sam German.  So if you’re planning on making an authentic German dinner complete with sausages and sauerkraut, opt for a windbeutel (aka cream puff) for dessert, ok? 😉

German Chocolate Petits Four ~ Pearls + Girls

The original recipe called for dark baking chocolate, which I LOVE, but over the years the recipe has shifted to include a sweeter baking chocolate.  So I’m compromising!  I am making German Chocolate Petits Fours, which are little chocolate cakes filled with a sweet chocolate frosting and coconut + pecan filling, then dipped in dark chocolate.  Um, remember how I said I didn’t like German Chocolate Cake???  Well….I’m a German Chocolate Cake convert!!!  Hopefully this recipe inspires you to love it, too!  Enjoy! 🙂

German Chocolate Petits Fours

Yield: 9 - 12 serving, depending on how large you cut the petits fours


    Chocolate Cake
  • 1 cup all purpose flour
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk
  • 1/3 cup canola or vegetable oil OR cooled, melted butter
  • 1 tsp vanilla
  • 1 egg
  • Filling
  • 1/2 cup sugar
  • 6 oz. evaporate milk (1/2 a can)
  • 4 TBSP unsalted butter
  • 1 egg yolk
  • 1/2 tsp vanilla
  • 1 cup flaked sweetened coconut
  • 1/2 cup chopped pecans
  • Chocolate Frosting
  • 1/2 cup milk
  • 1 TBSP flour
  • 3 TBSP Dutch processes cocoa powder
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 10 oz. bag dark chocolate chips (I use the Ghirardelli brand)
  • Flaked coconut and whole pecans, for garnish


    Chocolate Cake
  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Spray an 8x8 or 9x9 square baking pan with nonstick cooking spray. 
  3. Combine all dry ingredients in a large mixing bowl.  Add milk, oil or butter and vanilla. 
  4. Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, mix on low speed until just combined.  Then beat on medium speed for 2 minutes. 
  5. Add egg and beat for an additional 2 minutes. 
  6. Pour batter into prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. 
  7. Cool in pan for 10 minutes, then turn cake out onto a cooling rack to cool completely.
  8. Filling
  9. In a medium saucepan, combine sugar, milk, butter, egg yolk and vanilla.  Cook over medium heat, stirring constantly until thickened, about 8 - 10 minutes.  Stir in coconut and pecans.  Set aside to cool to room temperature.
  10. Chocolate Frosting
  11. In a small saucepan whisk flour and cocoa powder into milk until smooth. 
  12. Heat and stir over medium heat until it boils and thickens. 
  13. Set aside to cool to room temperature.
  14. In a stand mixer fitted with whisk attachment or with a hand mixer with double beaters, cream butter, sugar and vanilla in a bowl until light at fluffy, about 3 minutes. 
  15. Add the cooled, thickened milk and beat on medium speed until the mixture resembles whipped cream, about 4 minutes.  FYI, it will look curdled at first, don't worry, it comes together in the end.
  16. Assemble the petits fours
  17. Slice edges off cake and level off the top by carefully cutting horizontally with a long serrated knife, such as a bread knife. 
  18. Then cut the cake into 9 or 12 squares, depending on how large you'd like your petits fours to be.  Slice each square horizontally in half.  
  19. To each bottom layer, add a spoonful of the coconut + pecan filling and a dollop of chocolate frosting. 
  20. Top with the other half of each cake and press slightly. 
  21. Use a butter knife to level off any filling that squeezes out the sides. 
  22. Place on a wax paper or parchment paper lined baking sheet and freeze for one hour. 
  23. Prepare an additional baking sheet with wax paper or parchment paper to transfer the petits fours to dry after dipping.
  24. Melt dark chocolate in a microwave safe bowl in 30 second intervals, stirring in between each intervel until melted.  You may need to reheat it for a few seconds during the dipping process if it starts to harden in the bowl. 
  25. Using a spoon, put a large dollop of melted chocolate on top of each cake, smoothing it down the sides to cover the entire cake. 
  26. Sprinkle with a dusting of coconut and top with a whole pecan.   
  27. Using a flat spatula, carefully transferred the chocolate covered cake to a wax paper or parchment paper lined baking sheet. 
  28. Allow to harden, then store in the refrigerator. 
  29. Allow petits fours to sit at room temperature for 10 minutes before serving.

Cake:  Betty Crocker Cookbook













  1. Mike Lloyd says

    You are amazing! Thanks! I also didn’t know all that about the cake. I’m going to share this out to my work, there are a lot of cake lovers here.

    • KatieKatie says

      I’m glad you like it, Mike! 🙂 I was never a fan of German Chocolate Cake, your suggestion made me try it again, and I’m so glad I did! Thanks for following Pearls + Girls!!!