Best Chocolate Cake Truffles Recipes

TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
• Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
• Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
• In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.

CHOCOLATE GANACHE FOR TRUFFLES AND CAKE ICING

Steps:

• Place the chocolate in a large bowl.
• Put cream and cinnamon stick (if using) in a saucepan over medium heat. Bring just to the boiling point. Add the butter and stir. Pour the cream mixture through a fine mesh sieve over the chocolate. Rotate the bowl a bit so all the chocolate is covered in cream. Let stand for two minutes. With a rubber or silicone spatula gently stir the mixture working all the cream into the chocolate until all the chocolate is melted and the mixture is smooth and creamy. If using chocolate chips break up any little lumps with the back of the spatula. Add vanilla, coffee and grey salt if using and stir.
• If using as cake filling and icing: Cool the ganache to room temperature. If desired, you can take out about one cup of ganache and refrigerate it to decorate the cake with a pastry bag after it's been filled and frosted. Use about half the mixture to fill your cake. To frost the cake use a lazy susan if you have one. Put four strips of parchment or wax paper under the cake all around. This is so that any extra ganache will fall on the paper and you can gently pull them out. Use the rest of the ganache to frost the cake. Use a flat metal spatula to smooth the ganache around the top and sides of the cake.
• If using for truffles: Chill ganache for at least two hours. To make this as mess free as possible use food grade vinyl or silicone gloves and a cookie scoop. Scoop out the ganache, roll in your choice of toppings to coat evenly and set aside. Truffles can be stored in the refrigerator but should be served at room temperature.
• Suggested toppings for truffles: Cocoa powder (preferably Dutch process), finely chopped nuts, finely crushed toffee bits, finely crushed peppermint candy, cookie crumbs.
• Truffles can also be coated in dark, milk or white chocolate but that's another recipe.

CHOCOLATE-CHERRY CAKE TRUFFLES

Steps:

• 1. Bake cake as directed, after it comes out oven, break it up with a fork, and add your frosting while warm. I use a small cookie scoop and make several balls and place them on wax paper. You can use any flavor cake mix and frosting you like.
• 2. Melt your chocolate in microwave or a double broiler, and dip each one then put back on wax paper to dry. Immediately put sprinkles or nuts, etc. on top while still wet. I use both white chocolate and chocolate for dipping.
• 3. After they set about 10 minutes, you can place them in decorative boxes or dishes, one cake usually makes about 4 dozen.

CHOCOLATE COVERED CHERRY CAKE TRUFFLES

Steps:

• Preheat oven to 350* F
• Prepare cake mix as instructed on back of box. Once all ingredients are mixed together pour into a 9x13" cake pan. Bake in the oven for 35-40 mins until you can stick a toothpick in the center and it comes out clean.
• Let the cake cool for about an hour or so and crumble it into a large mixing bowl. Stir in the can of Cherry Cake Frosting. Make sure all the cake is coated with it. Put it in the fridge to cool for 2-3 hours (or overnight if you have time.)
• Once the cake is cooled off, pinch off a little piece of it and flatten it out. Take a maraschino cherry (dry them off before you use them) and place it in the middle of the flattened out filling and roll it into a ball. Do this until you have either ran out of cherries or ran out of cake.
• After you have made as many balls of dough as possible heat up the chocolate chips on low heat in a teflon based kettle. It may be a little thick after it is melted. You can thin it out by adding a tsp of vegetable oil at a time until it gets to your desired consistency. Dip the cake truffles in the chocolate and lift them out with a fork. Place on waxed paper to set and cool. Garnish with whatever topping you would like. I like to use shaved almonds on mine.

TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
• Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
• Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
• In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.

GERMAN CHOCOLATE CAKE TRUFFLES

Steps:

• 1. Prepare and bake the cake according to package directions in a lightly greased 13x9" pan. Let cool combpetely in pan ( about 30 minutes )
• 2. Crumble the cake into a large bowl. Scoop frosting over the cake crumbs. Sprinkle with 1 cup each coconuts, and pecans, stir gently , just until thoroughly blended. Using a small cookie scoop, scoop cake mixture into 1 1/4" balls, roll in your hands , then place balls on wax paper-lined baking sheet. cover and chill 1 hour.
• 3. meanwhile, combine remaining 1 cup coconut, and 3/4 cup pecans, stir well. Melt chocolate for dipping, 1 package at a time. Dip chilled balls using a fork, and allow excess chocolate to drip off. Place coated truffles on wax paper-lined baking sheet . Sprinkle tops with coconut-pecan mixture; chill for 30 minutes. or until set. Place truffles in baking cups.

CHOCOLATE CAKE TRUFFLES

Steps:

• Bake Devil's Food cake as directed on narrow side of box (in 9X 13 pan).
• Let the cake cool completely and crumble in large bowl.
• Mix crumbled cake with 1/2 can Betty Crocker Chocolate Icing.
• After mixing well roll into balls. Put in freezer for 30 minutes.
• Melt chocolate almond bark as directed on package.
• Roll cake ball into the melted chocolate bark and place on wax paper.
• You can drizzle a little white chocolate on top for design. Also, they look very nice in mini muffin cups.