The other day, I posted about my third “Cake of the Month,” the Favorite Fudge Cake. And if you read (or skimmed) that post, you probably remember that I lost a full layer of my cake to an ornery cake pan.
Well, my first thought was to let Nate snack on whatever portion of it he wanted, and then throw away the rest. But as I sat staring at my mangled creation, I came up with a different idea: chocolate cake truffles (also known as “cake balls,” but that doesn’t sound nearly as appetizing).
Now, there are about a million different baking blogs that feature cake truffles, the most famous of which being the lovely Bakerella. So it was pretty darn easy to figure out and assemble the necessary ingredients: crumbled cake (check!), cream cheese icing, and candy melts or bark.
Why in the world, you might be thinking, did I have candy bark on hand? It certainly isn’t your average cook’s go-to ingredient. Well, I’ve made cake truffles before. But terribly. You see, many of the recipes you’ll find online call for canned cream cheese frosting. Which, when combined with the crumbled cake and the candy coating, takes the cake truffles from decadent to cloying and horribly sweet. And for me to call something too sweet really says a lot, considering the number of Splendas I dump in my coffee each morning (don’t ask).
So I went the home made cream cheese frosting route, which I totally recommend. I used this recipe from the Food Network, and all was right with the world.
How does one go about making cake truffles, you ask? Here’s the breakdown:
-Bake a cake (flavor of your choice) in a 9×13 pan. Or destroy half of a cake you never intended to use for cake truffles. Whatever.
-After the cake has baked and cooled, crumbled the cake until there are no lumps left.
-Add the cream cheese frosting (I’d start with 3/4 of the mixture and add more as necessary–you’re looking for all of the crumbs to be coated but not dripping with frosting) and combine until fully mixed.
-Roll cake truffles into 1 and 1/2 inch balls. If the balls aren’t holding their shape, you’ll need to add more frosting to the mix. Place the balls on a cookie sheet lined with wax paper (they can be close together–you aren’t baking them). When you’ve rolled all of the balls, place the cookie sheet in the refrigerator for a few hours.
-Prepare the candy melts or bark (I bought mine at Harris Teeter in the baking aisle) according to the package’s directions in a deep bowl. Once they have melted, add 1/2 teaspoon of Crisco to make coating the truffles so much easier (the bark/melts tend to get lumpy without the aid of the Crisco).
-Take your cake truffles from the refrigerator and either drop them, one at a time, into the melted coating or dip them in by spearing them on a toothpick. Place the dipped truffle back on the cookie sheet and keep dipping–you have to work fast with the melted candy coating!
-Once you’ve dipped all of your truffles, use a spoon to drizzle leftover candy melts/bark onto any bare spots on your truffles. Then generously shake whatever sprinkles you have on hand over top.
The resulting cake truffles are adorable, bite-sized, and delicious. Better still, they keep in an air-tight container for DAYS (no refrigeration necessary).
Whether you take them to work or eat them yourself, you can’t go wrong with cake truffles.
Looking for more cake truffle guidance? Check out these sites: