Nothing beats the super delicious, melt-in-the-mouth kind of flavors of chocolate cake truffles made with cake crumbs and rolled in different coatings.
I have been planning to make chocolate truffles for a long time. It’s not like I haven’t made chocolate truffles before, I have, I mean I always make Gingersnap Truffles or cake pops with leftover cake or cake crumbs.
Even this time I solemnly baked the basic vanilla cake just to make the crumbs for the truffles. I did not tell the girls what I was making but when the oven bell ringed, they knew that something was baked. I had to bribe them with two truffles each before taking pictures and even after they kept hovering around asking for more. 
There are numerous ways of making truffles and some of them even don’t need cake crumbs at all. But I followed this recipe from Paul Hollywoods A Bakers Life which used cake crumbs and I even used all four coating ideas he has advised in the recipe. I literally fell in love with this book and have tried a few recipes already.
The pictures in the book are just breathtaking and I just keep turning the pages, bookmarking at least alk of the recipes. Don’t know If I could make them all but as the book is borrowed from the library, can’t keep it forever, I wish
This is the cake recipe I used to make the crumbs.
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Chocolate Cake Truffles
- Total Time: 20 minutes
- Yield: Makes about 24 1x
- Diet: Omnivore
Description
Rich chocolate truffles made with moist vanilla cake crumbs.
Perfect for a decadent dessert or elegant party treat.
Ingredients
- 2 cups (473 ml) dark chocolate
- 1/2 cup (118 ml) unsalted butter
- 2 cups (473 ml) cake crumbs
- 2 tablespoon cocoa powder
- 2 tablespoon icing sugar
- 2 tablespoon dessicated coconut
- 2 tablespoon crispy cake crumbs
Instructions
- Melt chocolate and butter in a double boiler until completely melted.
- Use half of a vanilla cake recipe to make cake crumbs.
- Add cake crumbs to the melted chocolate mixture and mix until combined.
- Refrigerate the mixture until firm enough to form round balls.
- Line a baking sheet with parchment paper or use small muffin liners.
- Roll tablespoons of the truffle mixture into round balls between your palms.
- Coat the balls in your favorite coatings and place them in muffin cases or on the baking sheet.
- Store in airtight containers.
- Serve and enjoy.
Notes
- For intense chocolate flavor, use high-quality dark chocolate with a minimum of 70% cacao.
- If your cake crumbs are too dry, add a teaspoon or two of milk or cream to the mixture to help bind them.
- To prevent the truffles from sticking to your hands, lightly grease your palms with vegetable oil before rolling.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 15
- Sodium: 20
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
- Cholesterol: 15
Frequently Asked Questions
Can I use a different type of cake to make the crumbs for the truffles?
Yes, you can use any type of cake, such as chocolate or red velvet, to make the crumbs for the truffles.
What are some alternative coatings I can use for the truffles besides the four suggested?
You can experiment with crushed nuts, sprinkles, or even shredded coconut as alternative coatings for the truffles.
How do I ensure the cake crumbs are the right texture for rolling into truffles?
Make sure to crumble the cake finely and mix it with the frosting until it’s moldable but not too wet, allowing for easy rolling.
