Cakes,  Recipes - tried and tested,  Sweets and Goodies

Is it a cake?…..Is it a chocolate?…..

YEP, it’s BOTH!!!

Chocolate Cake Truffles!

I predict 99% of people like chocolate cake!

I like it. I’m not a lover of it, in fact, if there was a Chocolate Fudge Cake and a Victoria Sponge in front of me, I’d go with the Victoria Sponge every time. But if there was only Chocolate Fudge on offer I wouldn’t say no!

BUT, put a Chocolate Cake Truffle in front of me and it would be gone in a flash!

Christmas is mad in our family….and I mean mad!!! We have our big family Christmas on Boxing Day, so everyone can see in-laws on Christmas Day.

For about 30 minutes on Boxing Day the room is mass of ripping paper (helped by 5 family dogs joining in the desctructive fun) and piles of presents.

After the presents have been cleared away there is a humungous Christmas Dinner, with every animal found in a farm yard on the table amongst a mountain of roast potatoes (most of which will be eaten by me or my brother – we’re such country folk at heart). Then after a dog walk, to help the farmyard go down, there are what we call ‘Surprises’.

Surprises are the small after dinner presents designed to keep children quiet in the afternoon. I’ve been thinking of new ideas for Christmas Presents, and have decided that everyone I know will be receiving something edible, baked in my kitchen, all of which will be ideal for family Surprises.

The first of these ideas are Chocolate Cake Truffles. A Chocolate Cake, Chocolate Buttercream, Chocolate combo that can’t help but please any Chocolate Cake eater.

Chocolate Cake Truffles

Bake and fully cool a chocolate cake. Use your favourite recipe and bake in any tin shape you want.

When fully cool, break the cake into a food processor and blitz until you have a fine crumb.

Now you need to add Chocolate Buttercream to your cake crumb. I try to use equal proportions – 500g cake to 500g Butter Icing. I find this gets a good gooey consistency, without it being too wet.

Once your crumbs are fully combined with the Butter Icing you should have a big doughy ball.

Cover a baking tray with some greaseproof paper.

With clean hands, roll a small amount of the cake/buttercream mixture into a ball (about 1 inch wide, or 15-20gms) and place on the baking tray. Repeat until all your mix is used.

Place the balls in the fridge and leave to harden for at least an hour.

Melt (or temper if you know how) some chocolate in a bowl. I do a 200g bar at a time, so it doesn’t set as you’re working and become too thick to use.

Remove the balls from the fridge, dip into and coat with chocolate and place back onto the baking tray to set. This can be a messy process, which can be made a bit easier if you spike each ball onto a cocktail stick. but be warned, you will loose at least one of the balls off the stick into the chocolate. A pinny and several tea towels are a must if you don’t want too much mess around your kitchen!

Sprinkle with different flavour chocolate or sprinkles before they set.

Once nearly set, pop back in the fridge to harden. Don’t put them in the fridge when runny as the chocolate will go white, which although is perfectly edible, doesn’t look too great.

Within an hour or so you will have the yummiest treat to share or scoff all to your self!


    • daisycakecompany

      Cooking chocolate – Bleurgh!!!!! Don’t waste your money!!
      I used Waitrose Chocolate, but any good chocolate with Cocoa Butter as the main fat ingredient if good to use. Dairy Milk is ALWAYS a good option, but the fat content is all wrong for tempering.

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