These Chocolate truffle cake balls are lovely and a delicious treat that will uplift and turn your cake off-cuts and stale or overcooked cake into something new, exiting and delicious.
These cake balls covered in chocolate are delicious and easy to make by simply mixing pieces or crumbs of cake with icing, frosting or chocolate ganache, roll the mixture into balls then coat them in melted chocolate, decorate them anyway you like to look irresistible and luxurious. Then refrigerate until set.
They are adorable with a delicious moist center and the perfect bite size. Serve these cake balls dipped in chocolate whenever you feel like something sweet. A small cake chocolate truffle with a cuppa is always appreciated.
Cake truffles are eaten like bite-sized treats perfect for your dinner party, pot luck dinner or canapes party. They also make the perfect gift by simply wrap them nicely in cellophane or a gift box.
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Ingredients chocolate covered cake balls
- cake - bits or crumbs
- cake icing or chocolate ganache
- chocolate
- butter
See recipe card for quantities.
How to make these Chocolate truffle cake balls
- Step 1: Roughly crumb the cake in a mixing bowl. Add cake icing or chocolate ganache and mix together well. The mixture should be moist and pliable but not sticky. Refrigerate until set then roll into smooth balls.
- Step 2: Melt chocolate and butter together in a water bath. Mix until smooth and shiny
- Step 3: Stick a skewer into the chilled balls and roll them in the melted chocolate until fully covered then place them on a clean plate or tray. Cover the skewer hole up with melted chocolate.
- Step 4: Alternatively, use two forks to roll the balls in the melted chocolate until fully covered.
- Leave them plain or sprinkle the top with anything you like while the chocolate is still wet.
- Popular toppings are chopped nuts or dried fruit, sprinkles, shredded coconut or simply dust the top with cocoa powder or icing sugar.
Hint: You can use any sponge cake to make these truffles, chocolate, vanilla, lemon whatever you have leftover!
Variations to these cake truffles
- Boosy - add liquor to the cake mixture with the cake icing or chocolate ganache for a boosy version
- Decoration - top the truffles with anything you like. Some common topping ideas are: chopped nuts, shredded coconut, sprinkles, chopped dried fruit.
- White coating - Roll the balls in white chocolate instead.
Equipment
- Mixing bowl
- stainless steel bowl
- saucepan
- spoon or fork
- skewer
- flat tray or platter
Storage
These cake truffles store well in a covered container in the refrigerator. Good for 6-7 days.
Place them in a single layer if possible, or separate the layers with parchment paper.
These ingredients do stand up well to freezing for 2-3 months. Store in a covered container in your freezer.
Top Tip
Chill before rolling the balls: After mixing, rest the cake mixture in the fridge for 20 to 30 minutes. This makes it much easier to handle and roll evenly.
Melting chocolate Quality: For perfect melting, use high-quality chocolate. Use chopped high-quality chocolate blocks (which have more cocoa butter) rather than chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.
FAQ
If your cake mixture is too soft to hold a shape, add in more cake crumbs or finely crushed plain cookies.
Use high-quality, finely chopped chocolate bar for the best texture. Don't use chocolate chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.
You can use any flavor of cake for this recipe. Using up leftover cake is the most traditional way to make cake truffles.
This cake travels well making it lunch box and picnic friendly. It's also the ideal food choice to bring for a pot luck or shared dinner party.
These cake balls dipped in chocolate are a crowd pleaser. Impress your guests and serve these delicious homemade chocolate truffles that everyone will love!
Related
Looking for other dessert recipes like this? Try these:
Frozen Blueberry and lemon cheesecake
banana cake with chocolate icing
Part of being self sufficient is to minimize waste. When you have cake off cuts or over cooked or stale cake, turn it into delicious chocolate flavored treats that everyone loves instead of wasting it. Your family will love you for it!
Did you make these Chocolate truffle cake balls?
Please leave me a rating and comment below!
Chocolate truffle cake balls
Equipment
- 1 Mixing bowl
- 1 stainless steel bowl
- 1 saucepan
- 1 spoon or fork
- 1 skewer
- 1 flat tray or platter
Ingredients
- 4 cups cake pieces or crumbs
- 2 cups cake icing or chocolate ganache
- 300 grams chocolate bar good quality
- 300 grams butter
Instructions
- Roughly crumb the cake in a mixing bowl.
- Add icing or ganache and mix together well. The mixture should be moist and pliable but not sticky.
- Refrigerate until set then roll into smooth balls.
- Melt chocolate and butter together in a water bath. Mix until smooth and shiny
- Stick a skewer into the chilled balls and roll them in the melted chocolate until fully covered then place them on a clean plate or tray. Cover the skewer whole up with melted chocolate. (Alternatively, use two forks to roll the balls in the melted chocolate until fully covered.)
- Leave them plain or sprinkle the top with anything you like while the chocolate is still wet. Popular toppings are chopped nuts or dried fruit, sprinkles, shredded coconut or simply dust the top with cocoa powder or icing sugar.
Notes
- You can use any sponge cake to make these truffles: chocolate, vanilla, lemon whatever you have leftover!
- Chill before rolling the balls: After mixing, rest the cake mixture in the fridge for 20 to 30 minutes. This makes it much easier to handle and roll evenly.
- Melting chocolate Quality: For perfect melting, use high-quality chocolate. Use chopped high-quality chocolate blocks (which have more cocoa butter) rather than chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.
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