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Chocolate Cake Truffles

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  • Author: Sapana Behl


  • 2 cups dark chocolate (chopped)
  • 1/2 cup unsalted butter
  • 2 cups cake crumbs (i made crumbs from basic vanilla cake)

For coating

  • 2 tablespoon cocoa powder
  • 2 tablespoon icing sugar (sifted)
  • 2 tablespoon dessicated coconut (toasted)
  • 2 tablespoon crispy cake crumbs (see the notes for the recipe)


  1. In a double boiler method melt chocolate with butter and stir until melted completely.
  2. Use half of this vanilla cake recipe (link above) to make the cake crumbs. Add the cake crumbs into the chocolate and mix until combined.
  3. Let the mixture firm enough to make round balls, keep it in the refrigerator for few minutes.
  4. Line a baking sheet with parchment paper or use small muffin liners.
  5. Take a tablespoonful of truffle mixture and roll it in between your palms to make round balls.
  6. Coat the balls in your favorite coatings and place in muffin cases or baking sheet.
  7. Store in airtight containers. Serve and enjoy.


To make the crispy crumb coating, take 1/2 a cup of cake crumbs with a teaspoon of butter and a teaspoon of sugar in a cake tin. Bake in preheated oven for about 15 minutes. Cool and break into small pieces.

The truffle stays good for about 3-4 days in the refrigerator.

  • Category: Truffles
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