Dark chocolate cake truffles look fancy, but are easy to make! Gluten free, dairy free, and a decadent treat!
Well, I guess this week is turning into dessert week on The Pretty Bee. Makes sense, right? Everyone has chocolate on the brain with Valentine’s Day tomorrow, I guess. If you really can’t stand to see one more chocolate treat, then avert your eyes now. :)
I was thinking about this one Valentine’s Day when I was in grad school, and my friend suggested that a bunch of us music majors get together and make chocolate truffles. She had made them before, and said it was easy, and so we agreed, because we all thought this sounded like a fun plan.
About 4 or 5 of us squeezed into her tiny apartment kitchen late one night, and at that time I could eat dairy, so we were surrounded by large chocolate bars and containers of heavy cream. We followed her instructions, made a giant mess, and at the end of the night each had about 2 dozen dark chocolate truffles to take home. Now why on earth we made such a large number of truffles, I honestly don’t know. I know I gave some away for sure, because those babies were sooooo rich! Good grief. There was really no way I could eat more than one at a time. And they certainly wouldn’t keep forever, because of all the dairy.
I just remember feeling super proud walking out of her apartment with my cardboard containers of truffles. Like I had really made something fancy. And the next day I probably had Ramen noodles for lunch. ;)
So in honor of that ridiculous memory, I thought I would make some chocolate cake truffles this month.
I would say that these are very similar to cake pops, but there isn’t any cream cheese involved, and there also aren’t any sticks. You could add sticks if you want, though!
These dark chocolate cake truffles are gluten free and vegan, but are still so rich. I used some coconut milk yogurt, and that holds everything together and makes the center of the truffle nice and moist. These are definitely a special treat for a special occasion.
Dark Chocolate Cake Truffles
For the cake:
To make the truffles:
- crushed nuts
Preheat the oven to 350 degrees. Grease and flour a 9 inch cake pan.
Sift flour, baking soda, baking, powder, salt, and cocoa powder together in a large bowl.
Add the sugar, oil, water, non dairy milk, and vinegar, and beat on medium speed until smooth.
Pour batter into cake pan and bake at 350 degrees for about 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Let cool in pan, then remove either with a spoon, or cut pieces with a knife. You don't have to be too careful here, because you are going to smash it all up anyway.
Put cooled cake pieces in a bowl, and smash it up with a fork or potato masher.
Add the yogurt, and the non-dairy milk, a little bit at a time, stirring between additions. You may not need all the almond milk. Make sure the mixture doesn't get too wet. It needs to hold together without being too goopy.
Roll the mixture into one inch balls and place on a cookie sheet lined with waxed paper.
Refrigerate the truffles for about 1-2 hours until they are firm. You can pop them in the freezer for a short while, but you don't want them to freeze.
Melt the chocolate chips in a glass bowl in the microwave. Start with one minute, stir, then do 15 seconds at a time, stirring in between until they are all melted.
Put the nuts or sprinkles in a separate bowl.
Using a spoon, take one truffle at a time and dip in the melted chocolate, then transfer to the nut mixture and roll around. Place on the cookie sheet once the truffle is covered with chocolate and nuts. You can also just do the chocolate coating, or even do sprinkles if desired.
Once all the truffles are dipped, place the cookie sheet back in the refrigerator and chill for about an hour, until the chocolate is firm.
Store in the refrigerator.
On the day that I made these chocolate cake truffles, Darryl came home and grabbed one out of the fridge and bit into it, and said, “Wow, what am I eating? It’s so good!” So there you go. Husband approved. And wife approved, and six year old approved. :)