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    Home » Cakes & Sweet Rolls

    Published Feb 23, 2018 · Updated Aug 30, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Dark Chocolate Cake Truffles

    Jump to Recipe Jump to Video
    Chocolate cake truffles stacked on a glass plate stand with pink flowers below Pinterest banner.
    Chocolate cake truffles stacked on a glass plate stand with pink flowers below Pinterest banner.

    Dark Chocolate Cake Truffles are rich, bite-sized bits of chocolate cake mixed with chocolate buttercream frosting and drenched in pure chocolate. These truffles are perfect for Valentine's Day, Date Night, or any special celebration, and can be made into Chocolate Cake Pops, too!

    Chocolate cake truffles stacked on a glass plate stand with pink flowers below. this …

    [December, 2021: I've reworked the recipe and updated this post with all new pictures. Enjoy!]

    Why this recipe works

    • Easy to make chocolate cake and chocolate buttercream frosting
    • The filling is moist and rich, not dry or oily
    • Tempering the dark chocolate coating insures professional-level results

    What do you get when you mix chocolate cake with chocolate buttercream frosting, then dip the result into melted dark chocolate?

    Delicious, rich, bite-sized bits of chocolate goodness, Dark Chocolate Cake Truffles.

    And if you add a stick, you have Chocolate Cake Pops!

    Jump to:
    • Why this recipe works
    • What is tempered chocolate?
    • What you need
    • How to make Chocolate Cake Truffles
    • Questions asked and answered
    • Pro tip: Use the right cocoa powder for your recipe
    • Chocolate Cake Truffle success
    • Related Recipes
    • Recipe
    • Comments

    What is tempered chocolate?

    Tempering chocolate is when you heat and cool melted chocolate to specific temperatures (based on the type of chocolate you’re using) in order to get the cocoa crystals to align properly.

    Why do you need to temper chocolate? Because untempered chocolate has a dull finish, doesn’t snap (it breaks feebly or bends instead), and can develop a whitish powdery substance on the surface (called blooming). It's fine, but not great.

    In other words, just melting chocolate and sticking stuff into it just won’t cut it if you want a quality product. Tempering the chocolate gives you a coating that will have a satisfying snap when broken (or bitten into), and the coating is shiny and attractive. That's pro-level results!

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    What you need

    The ingredients for the cake and frosting are pantry staples: flour, sugar, powdered sugar, eggs, butter, canola oil, salt, milk, and vanilla.

    You can use any type of cocoa powder you have (natural or Dutch-process). Using dark chocolate cocoa powder intensifies the chocolate flavor of the filling. The hot water helps to "bloom" the cocoa powder, allowing it to dissolve fully in the cake batter.

    You can use pure dark, semisweet, or milk, or even white chocolate to coat the truffles. For a quicker process, you can melt it down with ½ teaspoon vegetable oil to thin out so it's easier to use as a coating. If you prefer, you can also use a candy coating or candy melts.

    Ingredients for chocolate cake truffles portioned in glass bowls from overhead
    These ingredients make a delicious cake truffle

    How to make Chocolate Cake Truffles

    A recipe for chocolate cake truffles consists of chocolate cake, chocolate buttercream frosting, and melted (preferably tempered) dark chocolate.

    The actual process is pretty straightforward:

    • Make a single layer of chocolate cake
    • Make just enough chocolate buttercream frosting so the filling won't be too oily
    • Crumble the cake into the buttercream to make the filling
    • Form the filling into cake balls
    • Dip the chilled cake balls in the chocolate

    Sounds simple, right?

    Step 1: Make the cake batter

    In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt (photo 1).

    Flour, sugar, cocoa powder, baking soda, and salt in a glass bowl from overhead.
    Whisking the dry ingredients for chocolate cake batter

    In a medium bowl, whisk together the canola oil, eggs, and vanilla (photo 2).

    Canola oil, eggs, & vanilla in a glass bowl from overhead.
    Whisking the wet ingredients for chocolate cake batter

    Add the wet ingredients into the dry ingredients and mix well. The batter will be very thick. Add the hot water and whisk again until everything is well combined (photo 3).

    Collage of adding wet ingredients to chocolate cake batter.
    Mixing the batter for chocolate cake

    Step 2: Bake the chocolate cake

    Pour the batter into a 9-inch round cake pan sprayed with baking spray. Tap the pan on the counter to release any bubbles. You can use also use a 9- x 9-inch baking pan or 9-inch round springform pan if that's what you have on hand.

    Bake at 350°F for 25 to 27 minutes or until a toothpick inserted in the center comes out clean (photo 4).

    Collage of before and after baking a chocolate cake.
    Before and after baking the chocolate cake

    Allow the cake to cool completely while you make the chocolate buttercream frosting (photo 5). A digital thermometer can help.

    Reading the temperature of chocolate cake on a wire rack.
    Making sure the cake is completely cooled with a digital thermometer

    Step 3: Make the chocolate buttercream frosting

    Beat the butter on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl.

    Add the powdered sugar, cocoa powder, 2 teaspoons of milk, and vanilla (photo 6). Beat on high speed for 3 minutes until the frosting comes together. Add more milk in 1 teaspoon increments if the frosting looks too thick.

    Butter, powdered sugar, cocoa powder, milk, and vanilla in a mixer bowl from overhead.
    Preparing to make the chocolate buttercream

    Step 4: Make the cake ball filling

    Crumble the cooled cake into the frosting, making sure there are no large cake lumps. Turn the mixer to low and mix the frosting and cake crumbs together until everything is well combined (photo 7).

    Collage of crumbling chocolate cake into chocolate frosting and mixing them.
    Crumbling the cake into the frosting

    The texture should be moist and pliable (photo 8).

    Showing texture of cake truffle filling.
    The texture of the cake ball filling

    Step 5: Roll the cake balls

    Using a small cookie scoop, roll 1 tablespoon of the cake mixture into a ball. Place the balls on a half sheet baking pan lined with a Silpat silicone mat or parchment paper (photo 9).

    Chill the balls for at least 2 hours or freeze for 1 hour. Transfer the cake balls to a plate and keep in the refrigerator until you're ready to dip them in chocolate. You'll need the sheet pan for the dipped truffles to dry.

    Collage of rolling cake truffle filling into balls.
    Rolling the cake balls

    Step 6: Dip the truffles

    Melt the chocolate in a microwave-safe bowl or in the top of a double boiler. Temper the chocolate for best results. If you're using a candy coating, let it cool down for a few minutes before you begin dipping (if it's too hot when you dip, the coating will crack).

    Remove 2 to 3 cake balls from the refrigerator at a time, keeping the rest cold. Dip the cake balls in the chocolate one at a time using a dipping tool to remove it from the bowl. Gently tap the truffle on the side of the bowl to allow excess chocolate to drip off (photo 10).

    Collage of dipping chocolate cake pops into tempered chocolate.
    Dipping the cake balls in tempered chocolate

    Transfer the truffle to the baking pan, turning it upside down and gently swirling it off the dipping tool. Top the truffle with any decorations while the coating is still wet (photo 11). Periodically clean the dipping tool so the truffles release easily.

    Single dipped chocolate truffle drying on baking pan lined with a Silpat silicone mat next to bowl of tempered chocolate.
    Adding a swirl helps to release the truffle from the dipping tool, plus it gives a pretty design, too

    Repeat the dipping process with the remaining cake balls, working with 2 to 3 at a time (photo 12). The candy coating will set within an hour, and chocolate sooner than that.

    Dipped chocolate truffles drying on baking pan lined with a Silpat silicone mat.
    That's a whole lot of chocolate cake truffles!

    Questions asked and answered

    Here are some questions you might have...

    What is the difference between melting and tempering chocolate?

    In untempered melted chocolate, the fat crystals (specifically the beta crystals) have not been aligned, leading to some undesirable qualities. When that chocolate is used for dipping, say, a truffle, you get a dull finish, a wimpy, bendy bite, and a general air of “I-just-melted-some-chocolate-to-dip-stuff-in-leave-me-alone” hanging about.

    Tempering the chocolate brings those fat crystals into line, and the heavens open and the angels sing. Those chocolate dipped truffles are show-worthy, glossy, smooth, with a sharp mouth-pleasing snap when bitten. Tempering gets you professional-level results.

    Can I use chocolate chips for tempering?

    You might be tempted to use chocolate chips instead of chopping a block of chocolate but try to avoid that impulse. Many types of chocolate chips have ingredients (stabilizers and preservatives) that interfere with tempering. Best to stick with high quality baking chocolate and leave the chips in the pantry this time.

    What is the trick to making cake pops?

    You can use the same cake ball filling to make dipped cake pops. It's basically the same as the truffle, only using a lollipop stick to dip the cake balls instead of the dipping tools.

    First, using a 2-cup measuring cup to hold the melted chocolate, dip a lollipop stick about ½-inch into the coating, then insert it into the center of the cake ball. Only push it about ½ to ¾ through.

    Next, dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drop off.

    Finally, top the cake pop with any decorations while the coating is still wet. The best way to allow the coating to dry and set (without ruining the perfectly round cake pop) is to place them right side up in a large styrofoam block.

    Chocolate cake truffles topped with cocoa nibs stacked on a glass plate stand with white flowers below from overhead.

    Pro tip: Use the right cocoa powder for your recipe

    You may or may not know that cocoa powder comes in two types, natural and Dutch-process. Do you know what the difference between the two are? When to use which type? Can you substitute Dutch-process cocoa for natural cocoa or vice versa?

    The difference between natural and Dutch-process cocoa

    Let's tackle the first question first. Natural cocoa powder is simply unsweetened chocolate ground into powdered form. Some of the cocoa butter may be present, and will contain the natural acids found in chocolate. It's the most common type on grocery store shelves, and will be lighter in color and taste than Dutch process cocoa powder.

    When you treat the acid in cocoa powder with an alkalizing agent, it's said to be "Dutched." Lessening the acidity allows the cocoa powder's flavor and color to deepen. Dutch-processed cocoa powder will state that on the label.

    When to use natural and Dutch-process cocoa

    Which cocoa powder to choose depends on your recipe, specifically if you need the cocoa powder to help leaven a baked good. Remember, baking soda is a base (the opposite of acid), while baking powder is neutral (baking soda mixed with cream of tarter, an acid). When leavening a baked good, say, a cake, you need an acid to react with the base or the cake will be a flat hockey puck instead of light and airy.

    Simply stated, if there is baking soda in the recipe without any additional acid (like sour cream, lemon juice, or vinegar), then use natural cocoa powder so its acid can react with the baking soda.

    If the recipe calls for baking powder (or predominantly baking powder, with perhaps a lesser amount of soda) or doesn't need leavening at all (the cocoa powder is there for flavor), you can use either type of cocoa powder.

    How to substitute natural cocoa in recipes calling for Dutch-process

    Since the cocoa powder isn't being relied on for leavening, you can use natural cocoa powder in the same amount, no adjustment is needed. Just know that the product will be lighter in color. The acidity in the cocoa powder might leave a slight bitterness since it's not being neutralized by the rest of the ingredients.

    How to substitute Dutch-process cocoa in recipes calling for natural

    You can use Dutch-process cocoa powder instead of natural depending on the other ingredients. If the recipe calls for baking powder and baking soda, or if it calls for vinegar or another acidic ingredient, there’s no need to change anything when substituting the cocoa.

    If there isn't another acid present, you can still make the switch with a minor adjustment to the ingredients list. Just replace the baking soda with twice the amount of baking powder. The color and flavor of the finished product will be deeper, and it will rise just fine.

    For a more about natural vs. Dutch-process cocoa powder, King Arthur Baking has an in-depth discussion on the topic.

    Chocolate cake truffles on a white plate in front of some stacked on a glass cake stand with pink flower.

    Chocolate Cake Truffle success

    These truffles have a rich chocolate filling surrounded by a satisfying dark chocolate shell. The center is softer than a traditional chocolate truffle made from chocolate ganache.

    The chocolate filling's flavor will really be intense if you use dark chocolate cocoa powder in the cake batter and buttercream (as I've done in the ones pictured).

    Chocolate cake truffles stacked on a glass plate stand with the top one cut and pink flowers below.

    A small bite of chocolate goodness, these truffles are perfect for Valentine's Day, Date Night, or any special celebration. They're rich, moist, and delicious!

    Slainté! L’chaim! Cheers!

    Tammy

    p.s. to my birthday girl down south: you look a challenge in the face and spit in its eye. Saying “you can’t” to you just makes you more determined to succeed. You may be growing older but your spirit refuses to grow up, and I love that about you. Happy Birthday to my #1 second-born sweetheart!

    Related Recipes

    Candy making doesn't have to be hard, and making fudge definitely isn't. And if you want to try your hand at chocolate dipped treats, here's a guide to temper chocolate for that satisfying snap.

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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

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    Recipe

    Chocolate Cake Truffles stacked on a glass stand with flowers beneath.

    Dark Chocolate Cake Truffles

    Tammy Spencer
    Dark Chocolate Cake Truffles are rich, bite-sized bits of chocolate cake mixed with chocolate buttercream frosting and drenched in pure chocolate. These truffles are perfect for Valentine's Day, Date Night, or any special celebration, and can be made into Chocolate Cake Pops, too!
    Adapted from Sally's Baking Addiction
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 2 hrs
    Cook Time 27 mins
    Cooling Time 5 hrs
    Total Time 7 hrs 27 mins
    Course Dessert
    Cuisine American
    Servings 45 truffles
    Calories 177 kcal

    Equipment

    • 9-inch round cake pan
    • baking spray
    • stand mixer with paddle attachment or hand mixer
    • small cookie scoop (1 tablespoon)
    • dipping tools
    • half sheet baking pan
    • Silpat silicone mat or parchment paper
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the cake

    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • 6 tablespoons cocoa powder, regular or dark chocolate, see Recipe Notes
    • 1 teaspoon baking powder
    • ¼ teaspoon kosher salt
    • ½ cup canola oil
    • 2 large eggs, at room temperature
    • 1 teaspoon pure vanilla extract
    • ½ cup water, hot

    For the frosting

    • 6 tablespoons unsalted butter, at room temperature
    • ¾ cup powdered sugar
    • ½ cup cocoa powder, regular or dark chocolate, see Recipe Notes
    • 2 teaspoons milk, plus more to thin frosting as needed
    • ½ teaspoon pure vanilla extract

    For the chocolate coating

    • 30 ounces chocolate, dark or semi-sweet, chopped and preferably tempered (5 cups), see Recipe Notes
    • decorations, like cocoa nibs, sprinkles, etc

    Instructions
     

    • Make the cake: Preheat oven to 350 °F. Spray a 9-inch round cake pan with baking spray.
    • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside. In a medium bowl, whisk together the canola oil, eggs, and vanilla.
    • Add the wet ingredients into the dry ingredients and mix well. The batter will be very thick. Add the hot water and whisk again until everything is well combined.
    • Pour the batter into the prepared pan. Tap the pan on the counter to release any bubbles, then bake for 25 to 27 minutes or until a toothpick inserted in the center comes out clean.
    • Transfer the pan to a wire rack and allow the cake to cool completely.
    • Make the frosting: Using a stand mixer fitted with a paddle attachment or hand mixer, beat the butter on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
    • Add the powdered sugar, cocoa powder, 2 teaspoons of milk, and vanilla. Beat on high speed for 3 minutes until the frosting comes together. Add more milk in 1 teaspoon increments if the frosting looks too thick.
    • Assemble the cake balls: Crumble the cooled cake into the frosting, making sure there are no large cake lumps. Turn the mixer to low and mix the frosting and cake crumbs together until everything is well combined.
    • Using a small cookie scoop, roll 1 tablespoon of the cake mixture into a ball. Place the balls on a half sheet baking pan lined with a Silpat silicone mat or parchment paper.
    • Chill the balls for at least 2 hours or freeze for 1 hour. Transfer the cake balls to a plate and keep in the refrigerator until you're ready to dip them in chocolate. You'll need the sheet pan for the dipped truffles to dry.
    • Coat the truffles: Melt the chocolate or coating in a microwave-safe bowl or in the top of a double boiler. If you're using pure chocolate, temper the chocolate for best results. If you're using candy coating, let it cool down for a few minutes before you begin dipping (if it's too hot when you dip, the coating will crack).
    • Remove 2 to 3 cake balls from the refrigerator at a time, keeping the rest cold. Dip the cake balls in the chocolate one at a time using a dipping tool to remove it from the bowl. Gently tap the truffle on the side of the bowl to allow excess chocolate to drip off.
    • Transfer the truffle to the baking pan, turning it upside down and gently swirling it off the dipping tool. Top the truffle with any decorations while the coating is still wet. Periodically clean the dipping tool so the truffles release easily.
    • Repeat the dipping process with the remaining cake balls, working with 2 to 3 at a time. The candy coating will set within an hour, and chocolate sooner than that.
    • Store the dry truffles in the refrigerator for up to 1 week. You can also freeze them for up to 6 weeks once the coating has fully set. Thaw overnight in the refrigerator.
    • To save time, you can make the cake a day ahead of time. Just cover and keep it at room temperature. You can also make the frosting a day ahead. Store it covered and keep it in the refrigerator, then take it out and let it come to room temperature for about an hour before use.

    Notes

    For the cake, you can use also use a 9- x 9-inch baking pan or 9-inch round springform pan if that's what you have on hand.
    You can use any type of cocoa powder (natural or Dutch process). Using dark chocolate cocoa powder will deepen the chocolate flavor even more.
    You can use pure dark, semisweet, or milk, or even white chocolate to coat the cake balls. It's best to temper the chocolate for the coating to get that nice "snap". For a quicker process, you can melt it down with ½ teaspoon vegetable oil to thin out so it's easier to use as a coating. If you prefer, you can also use a candy coating or candy melts.
    You can use the same cake ball filling to make dipped cake pops. It's basically the same as the truffle, only using a lollipop stick to dip the cake balls instead of a dipping tools. Here's how:
    • Using a 2-cup measuring cup to hold the melted chocolate, dip a lollipop stick about ½-inch into the coating, then insert it into the center of the cake ball. Only push it about ½ to ¾ through.
    • Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drop off.
    • Top the cake pop with any decorations while the coating is still wet. The best way to allow the coating to dry and set (without ruining the perfectly round cake pop) is to place them right side up in a large styrofoam block.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 truffleCalories: 177 kcalCarbohydrates: 21 gProtein: 2 gFat: 11 gSaturated Fat: 5 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 1 gCholesterol: 12 mgSodium: 32 mgPotassium: 88 mgFiber: 2 gSugar: 16 gVitamin A: 60 IUVitamin C: 1 mgCalcium: 9 mgIron: 1 mg
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      Recipe Rating




    1. Sadaf says

      November 29, 2020 at 8:45 pm

      5 stars
      Hi there. Do you have to add oil to thin out the chocolate at all? Will adding oil ruin the temper?

      Reply
      • Tammy Spencer says

        November 29, 2020 at 9:16 pm

        Hi Sadaf, Thanks for your great question. I usually will temper pure chocolate without oil to get that pure "snap" that only tempering provides. However, adding oil will thin melted chocolate, creating a "quick-tempered" mixture so you don't have to go through the whole tempering process. This mixture will work fine if the dipped item will be eaten within a few days. For more about the topic, check out Oil Aids in Tempering Chocolate. Happy baking! 😉

        Reply
    2. Shira says

      February 04, 2022 at 6:02 am

      5 stars
      Yummy!

      Reply

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