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Chocolate Cake Truffles

Yield: 22 truffles
Prep: 25 minutes
Cook: 40 minutes
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Ingredients

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
  • 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 cocoa powder, Dutch process
  • 1/4 cup hot coffee

For the Chocolate Cream Cheese Frosting

  • 4 oz. cream cheese
  • 1/4 cup softened, unsalted butter
  • 1 cup powdered sugar
  • 2 tbsp cocoa powder, Dutch process

For the Chocolate Coating

  • 10 oz. dark chocolate chips
  • 1/2 tsp coconut oil
  • flaky sea salt for sprinkling

Instructions
 

For the Chocolate Cake

  • Start by creaming 1 cup of granulated sugar together with 6 tbsp of softened butter.
  • Then add in 1 egg and 1/2 tsp of vanilla and combine.
  • Next mix in 1/2 cup + 2 tbsp of buttermilk.
  • In a small bowl sift together 3/4 cup + 2 tbsp of all purpose flour, 1/4 cup + 2 tbsp of dark cocoa powder, 3/4 tsp of baking powder, 1/8 tsp of baking soda, and 1/4 tsp of salt. Add the dry ingredients to the wet ingredients and combine.
  • Lastly mix in 1/4 cup of hot coffee.
  • Grease a 8 x 8" metal baking pan and pour in the batter. Bake the cake at 350 degrees for 40-45 minutes, or until a toothpick/cake tester comes out clean from the center. (Check the cake at 40 minutes).
  • Let the cake cool in the pan for 15 minutes then transfer to a cooling rack to cool completely. 

For the Chocolate Cream Cheese Frosting

  • Add 1/4 cup of softened, unsalted butter to a medium bowl. Mix the butter with an electric mixer until it is pale in color, light and fluffy.
  • Then add in 4 oz. of softened cream cheese and mix until light and fluffy again.
  • Mix in 2 tbsp of cocoa powder until it is combined into the butter and cream cheese.
  • Slowly mix in 1 cup of powdered sugar. Mix the frosting until light and fluffy.

Assembling the Truffles

  • Once the cake has cooled, place it in a large bowl. With an electric mixer, mix the cake until it is just a bunch of cake crumbs. Add in the chocolate cream cheese frosting and thoroughly mix.
  • With a small cookie scoop, scoop the cake into balls. Roll each to look more spherical.
  • Melt 10 oz. of dark chocolate with 1/2 tsp of coconut oil. Dip each cake ball in melted chocolate an place on a piece of parchment paper.
  • Let the chocolate set on the truffles before serving. Placing the truffles in the fridge will help speed this part up.

Notes

Store leftovers in an airtight container in the fridge for up to four days. Let the truffles come to room temperature before easting for best taste. 
Course: Dessert
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