I’ve always said that we don’t need an excuse to bake with chocolate but having a theme to drive the bake is always a fun challenge. These Valentine’s Day chocolate cake truffles are the perfect easy treat for you to share with your coworkers, your friends or even that special someone in your life.
I won’t be home with my husband for Valentine’s Day this year but I still plan on stocking our home with delicious sweets to show him how much I love him. I’ve been told that my love language is ‘touch’ but I’m pretty sure it’s actually ‘baking’.
What is a cake truffle?
A cake truffle is a tablespoon-sized ball of cake mixed with frosting or cream cheese for added moisture. Making cake balls is a great way to use up a cake that got stuck in the pan (even I’m guilty of forgetting to put parchment paper down before). If your cake wasn’t level and you had to cut off the top to even it out, you can even make a small batch of cake truffles with the extra pieces and use them to decorate the final cake!
How do I decorate cake truffles?
The beauty of a cake truffle is that you can top it with just about anything. I like dipping mine in chocolate and topping them with a sprinkling of something festive, so in this case I’m using red, pink and white candies. During the holidays I made a variation of this that I topped with red and green sprinkles. Another option would be to change up the kind of chocolate you are dipping them in. Either dipping in milk chocolate and then drizzling with white chocolate or the other way around. No one ever says no to more chocolate, right?
Speaking of chocolate, let’s talk about what kind of chocolate works best for dipping cake truffles. I’ve been using the Ghirardelli White Melting Wafers and LOVE how easy they are to use! They are far less fickle than regular chocolate (which if you have experience with tempering you know is more science than art) and it hardens pretty quickly once you it cools so you don’t have to bother with putting your truffles in the fridge. Confession: I have a love/hate relationship with putting chocolate in the fridge. It can help harden the chocolate more quickly if it hasn’t been tempered properly or its too warm outside (not really an issue in Michigan these days). The downside of putting chocolate in the fridge is that it can form ‘blooms’ and lose its shine. Melting wafers harden quickly and get rid of the entire fridge dilemma!
Can I change the flavor of these truffles?
YES! Consider this your base recipe and the options on how to adapt it are endless. I’ve added 1 teaspoon of peppermint extract before to make them festive for the holiday season. Chocolate goes so well with so many flavors that you could use fruit extracts like orange to jazz it up as well.
If you swap the chocolate cake out for a vanilla cake instead and swap the chocolate frosting for a vanilla frosting, you could also use extracts like lemon or maple to change up the flavor.
See what I mean? I’ve only started to dig into the ways to change these up so you can allow your imagination to run wild and get creative with these! So, whether you are making these for Valentine’s Day or any other day in your life, you are sure to love these chocolate cake truffles!
- 1 super moist devil’s food cake mix
- 1 ¼ cup water
- ½ cup vegetable oil
- 3 eggs
- 1 (16 oz) rich and creamy chocolate frosting tub
- 3-10 oz packages of Ghirardelli White Melting Wafers
- Decorative red and white candies for optional topping
- Preheat your oven to 350 degrees. Combine the cake mix with the water, vegetable oil and eggs and mix until fully incorporated. Pour into cake pan of choice and bake according to the instructions on the box.
- Once the cake is done, use a spoon or your (clean) hands to break it up and crumble it into a large bowl. Add the frosting to the cake crumbles and use your hands to fully incorporate it. Cover and refrigerate for about 30 minutes to cool.
- Once the cake is cool, line a baking sheet with parchment paper and pull the bowl with the cake out of the fridge. Use a cookie scoop to scoop tablespoon-sized balls of the cake and frosting mixture onto the parchment paper. You may want to use your hand to roll the balls to make them completely even. Be warned, this is a messy job.
- Once all of the cake has been rolled into balls, place the baking sheet in the freezer for another hour. This step is important because the more frozen the balls are, the less likely it is that cake crumbles will fall into the chocolate.
- Once the cake is frozen, melt the melting wafers according to the package. Dip one ball at a time into the chocolate. To keep the chocolate free of cake pieces, place the ball on the surface of the chocolate and use a fork or spoon to drape chocolate over the cake ball (rather than plunging the ball into the chocolate).
- Place the cake ball back on the parchment paper, top with optional candy toppings and repeat until the cake balls are all covered in chocolate.