Description
Delightfully rich and indulgent Chocolate Cake Truffles made from a moist homemade chocolate cake combined with creamy chocolate cream cheese frosting, then dipped in dark chocolate and sprinkled with flaky sea salt. These bite-sized treats are perfect for parties, gifts, or a special dessert craving.
Ingredients
Scale
For the Chocolate Cake:
- 6 tbsp softened, unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1/2 cup + 2 tbsp buttermilk
- 1/2 tsp vanilla extract
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 cup + 2 tbsp all purpose flour
- 1/4 cup + 2 tbsp Dutch process cocoa powder
- 1/4 cup hot coffee
For the Chocolate Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup softened, unsalted butter
- 1 cup powdered sugar
- 2 tbsp Dutch process cocoa powder
For the Chocolate Coating:
- 10 oz dark chocolate chips
- 1/2 tsp coconut oil
- Flaky sea salt, for sprinkling
Instructions
- Cream Butter and Sugar: Start by creaming 1 cup of granulated sugar together with 6 tablespoons of softened butter until the mixture is light and fluffy, which helps to incorporate air for a tender cake texture.
- Add Egg and Vanilla: Mix in 1 egg and 1/2 teaspoon of vanilla extract, combining well to ensure a smooth batter base.
- Mix Buttermilk: Pour in 1/2 cup plus 2 tablespoons of buttermilk and blend thoroughly to enrich the batter with moisture and a slight tang.
- Sift and Combine Dry Ingredients: In a small bowl, sift together 3/4 cup plus 2 tablespoons of all-purpose flour, 1/4 cup plus 2 tablespoons of Dutch process cocoa powder, 3/4 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the batter.
- Add Hot Coffee: Stir in 1/4 cup of hot coffee, which enhances the chocolate flavor and helps create a moist crumb.
- Bake the Cake: Grease an 8 x 8-inch metal baking pan, pour in the batter, and bake at 350°F (175°C) for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Begin checking at 40 minutes to prevent overbaking.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely to room temperature before proceeding.
- Prepare Frosting Butter: In a medium bowl, mix 1/4 cup softened unsalted butter with an electric mixer until pale and fluffy, about 2 minutes.
- Add Cream Cheese: Blend in 4 ounces of softened cream cheese until the mixture is smooth and airy.
- Mix Cocoa Powder: Incorporate 2 tablespoons of Dutch process cocoa powder into the frosting, mixing until fully combined.
- Add Powdered Sugar: Gradually add 1 cup powdered sugar, beating until the frosting is light and fluffy but smooth enough for mixing with cake crumbs.
- Combine Cake and Frosting: Once the cake is completely cooled, crumble it into a large bowl using an electric mixer or your hands until it forms fine crumbs. Add the prepared chocolate cream cheese frosting and mix thoroughly until uniformly combined.
- Form Cake Balls: Using a small cookie scoop, portion the mixture into balls and roll each between your palms to form smooth, spherical truffles.
- Melt Chocolate Coating: Melt 10 ounces of dark chocolate chips with 1/2 teaspoon of coconut oil over a double boiler or in short intervals in the microwave, stirring until smooth.
- Dip Truffles: Dip each cake ball into the melted chocolate, fully coating it, and place on parchment paper. Optionally sprinkle flaky sea salt on top while the chocolate is still wet.
- Set Chocolate: Allow the chocolate coating to set at room temperature or speed up the process by refrigerating until firm before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Allow truffles to come to room temperature before serving for best flavor and texture.
- Using hot coffee enhances the depth of chocolate flavor but can be substituted with hot water if preferred.
- Flaky sea salt is optional but adds a delicious contrast to the sweet chocolate coating.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
