We all make mistakes in the kitchen on occasion. Sometimes
we forget to add the baking soda to the cake batter (guilty); sometimes we
accidentally add four times as much fat as a certain recipe requires for no
reason other than I’m a dumbass (yep,
guilty); sometimes we take the cake out of the pan too early and it crumbles
into moist, steaming chunks (guilty, far too many times over). And it sucks. It’s
a waste of time and energy and ingredients.
But sometimes, the resulting tragedy can be salvaged. These
truffles are one way to do that.
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They might not be too pretty, but they taste AMAZING. |
Apparently, I made some devil’s food cake a while back and removed it from the
pan in a way that caused it to break in a million pieces. I dunno what
happened. All I know is, I opened the freezer one day and found some perfectly
good but broken-up devil’s food cake waiting for me in a plastic bag.
So, naturally, I made truffles.
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And boy, am I glad I did. |
Turns out, mixing cake with frosting and covering in
chocolate is a really good idea. Who would’ve thought?
These truffles are supremely chocolaty and satisfying, with
just a hint of espresso to enhance the chocolate flavor. You could even play
around with some extra flavor additions a bit, maybe add some peppermint
extract and roll the finished balls in crushed candy canes. The sky’s the
limit.
Here’s the basic recipe.
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Triple chocolate cake truffles
Ingredients
224 grams • vegan butter, softened • 8 ounces
360 grams • powdered sugar • 3 cups
54 grams • cocoa powder • 2/3 cup
75 grams • coconut milk, full-fat • 1/4 cup
plus 1 tablespoon
4 grams • vanilla extract • 1 teaspoon
2 grams • espresso powder • 1 teaspoon
2 grams • salt • 1/4 teaspoon
340 grams • chocolate chips • 12 ounces
28 grams • coconut oil • 2 tablespoons
Directions
Bake the devil’s food cake according to the
directions in this post. Let cool completely, then
place in a large bowl and crumble with your hands. Set aside.
Place vegan butter in the bowl of an electric
stand mixer and beat until smooth. With mixer on low speed, gradually spoon in
powdered sugar, then cocoa powder; beat until thoroughly incorporated. Add
coconut milk, vanilla, espresso, and salt. Increase speed to medium-high and
beat for 2 to 3 minutes, until lightened in color and very fluffy.
Scrape the frosting into the bowl with cake
crumbles. Using your hands or a wooden spoon, combine cake with frosting until
you have a delicious paste-like mixture. Roll mixture into balls, arrange on a
baking sheet, and freeze until firm.
Place chocolate chips and coconut oil in a
small saucepan over very low heat and melt the chocolate, stirring
consistently. Remove cake balls from the freezer and dip in chocolate. Chill
dipped truffles in the fridge until chocolate is set. Devour.
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For more awesome chocolate recipes, check out
these links.
Chocolate, peanut butter, and caramel layer cake with
vanilla bean frosting .This cake is heaven on earth, I tell you.
Chocolate chip mint julep cake. Elegant and with just
a hint of chocolate.
Pumpkin pie chocolate brownies. Why decide between pie
and brownies when you can have both?
They are shaped perfectly! MNIAM! :) Perfect Sunday snack! x
ReplyDeleteThank you Agness! :)
DeleteChocolate! I love it! Lovely! ^^
ReplyDeleteThanks Anna :)
DeleteYummy!!! These triple chocolate cake truffles look amazing at the first sight. This time i will give a huge surprise to my family with this delicious chocolate recipe. Thanks dear:)
ReplyDelete