Triple chocolate cake truffles

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.

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.

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

1 recipe devil’s food cake

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?