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Chocolate Cake Truffles

5 from 1 vote
Prep Time 25 mins
Cook Time 40 mins
Course Dessert
Servings 22 truffles


For the Chocolate Cake

  • 6 tablespoon softened, unsalted butter
  • 1 cup granulated sugar
  • 1 egg
  • ½ cup + 2 tablespoon buttermilk
  • ½ teaspoon vanilla
  • ¾ teaspoon baking powder
  • teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup + 2 tablespoon all purpose flour
  • ¼ cup + 2 tablespoon cocoa powder Dutch process
  • ¼ cup hot coffee

For the Chocolate Cream Cheese Frosting

  • 4 oz. cream cheese
  • ¼ cup softened, unsalted butter
  • 1 cup powdered sugar
  • 2 tablespoon cocoa powder Dutch process

For the Chocolate Coating

  • 10 oz. dark chocolate chips
  • ½ teaspoon coconut oil
  • flaky sea salt for sprinkling


For the Chocolate Cake

  • Start by creaming 1 cup of granulated sugar together with 6 tablespoon of softened butter.
  • Then add in 1 egg and ½ teaspoon of vanilla and combine.
  • Next mix in ½ cup + 2 tablespoon of buttermilk.
  • In a small bowl sift together ¾ cup + 2 tablespoon of all purpose flour, ¼ cup + 2 tablespoon of dark cocoa powder, ¾ teaspoon of baking powder, ⅛ teaspoon of baking soda, and ¼ teaspoon of salt. Add the dry ingredients to the wet ingredients and combine.
  • Lastly mix in ¼ 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 ¼ 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 tablespoon 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 ½ teaspoon 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.


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. 
Tried this recipe?Let us know how it was!