Description
Decadent and irresistible Chocolate Cake Truffles made from moist homemade chocolate cake mixed with creamy chocolate cream cheese frosting, then dipped in rich dark chocolate and sprinkled with flaky sea salt. Perfect bite-sized treats for parties or dessert.
Ingredients
Scale
For the Chocolate Cake:
- 6 tbsp softened, unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1/2 cup + 2 tbsp buttermilk
- 1/2 tsp vanilla extract
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 cup + 2 tbsp all purpose flour
- 1/4 cup + 2 tbsp Dutch process cocoa powder
- 1/4 cup hot coffee
For the Chocolate Cream Cheese Frosting:
- 4 oz. cream cheese, softened
- 1/4 cup softened, unsalted butter
- 1 cup powdered sugar
- 2 tbsp Dutch process cocoa powder
For the Chocolate Coating:
- 10 oz. dark chocolate chips
- 1/2 tsp coconut oil
- Flaky sea salt for sprinkling
Instructions
- Cream the Butter and Sugar: Start by creaming 1 cup of granulated sugar together with 6 tbsp of softened butter until light and fluffy.
- Add Egg and Vanilla: Add in 1 egg and 1/2 tsp of vanilla extract and beat until combined.
- Mix in Buttermilk: Pour in 1/2 cup plus 2 tbsp of buttermilk and mix thoroughly.
- Combine Dry Ingredients: In a small bowl, sift together 3/4 cup plus 2 tbsp of all-purpose flour, 1/4 cup plus 2 tbsp of Dutch process cocoa powder, 3/4 tsp baking powder, 1/8 tsp baking soda, and 1/4 tsp salt. Gradually add the dry mix to the wet ingredients and blend well.
- Add Hot Coffee: Stir in 1/4 cup of hot coffee until fully incorporated to enhance the chocolate flavor.
- Bake the Cake: Grease an 8×8-inch metal baking pan and pour in the batter. Bake at 350°F (175°C) for 40-45 minutes or until a toothpick inserted in the center comes out clean. Check at 40 minutes to avoid overbaking.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then transfer to a rack to cool completely.
- Make Frosting: In a medium bowl, beat 1/4 cup softened butter with an electric mixer until pale and fluffy.
- Add Cream Cheese: Add 4 oz of softened cream cheese and beat until light and creamy.
- Incorporate Cocoa Powder: Mix in 2 tbsp Dutch process cocoa powder until smoothly combined.
- Mix in Powdered Sugar: Gradually add 1 cup powdered sugar and beat until fluffy and well mixed to form the frosting.
- Prepare Cake Crumbs: Once cooled, crumble the cake in a large bowl using an electric mixer until it forms fine crumbs.
- Combine with Frosting: Add the chocolate cream cheese frosting to the cake crumbs and mix thoroughly until uniform and sticky.
- Form Balls: Using a small cookie scoop, portion the mixture into balls and then roll each by hand to create smooth spheres.
- Melt Chocolate Coating: Melt 10 oz of dark chocolate chips together with 1/2 tsp coconut oil until smooth and glossy.
- Dip Truffles: Dip each cake ball into the melted chocolate coating, then place on parchment paper to set.
- Set and Serve: Allow the chocolate to set either at room temperature or sped up by refrigerating. Sprinkle with flaky sea salt before serving if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Allow truffles to come to room temperature before eating for the best flavor and texture.
- For easier rolling, chill the cake-frosting mixture before shaping into balls.
- You can use milk or semi-sweet chocolate instead of dark chocolate for coating if preferred.
Nutrition
- Serving Size: 1 truffle
- Calories: 130
- Sugar: 15g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
