These chocolate cake truffles are made with cake mix, frosting, and melted chocolate for decoration. They’re a great bite-sized dessert for parties or for gifting.
I’ve seen an endless amount of cake truffles on other food blogs but I’ve never made them myself until now.
I don’t know why I didn’t think to make them sooner. They are cute, bite-sized, you can mix and match flavors, decorations, etc. They are a little too sweet for my personal tastes, but then I don’t really like frosting and these cake truffles use frosting to bind the cake together.
For my first attempt, I made chocolate cake balls dipped in white chocolate and then drizzled with some bittersweet chocolate. I have a few more ideas for designs next time which hopefully I’ll be sharing soon.
I’ve seen some recipes that use a homemade cake to make them, but most use a cake mix. I didn’t see the point in making a nice cake from scratch because you end up pulverizing the cake and then mixing it with frosting. So, making the cake truffle part is pretty easy.
- Chocolate cake mix
- Chocolate frosting
- White chocolate melts
- Chopped bittersweet chocolate
For the candy melts, the best source I found was Wilton’s online shop. They sell them in several different colors and the candy melts are easy to use.
How to Make Them
Make and bake the cake following the instructions on the box. Let the cake cool fully. You can make it a day ahead and cover it until you’re ready to make the cake truffles.
Once the cake is cooled, break it into pieces and place them in a food processor. Pulse until the cake pieces break down into crumbs.
Place the crumbs in a large bowl. Add the frosting and mix until well combined. The mixture should be sticky so you can form it into balls.
Once you’ve made the cake balls, melt the candy melt. Coat each ball in the white candy melt and then place them on parchment to dry.
Melt the chopped chocolate. You can drizzle it on top of the cake balls or you can pipe squiggles using a piping bag.
Once the chocolate is set, store the cake truffles in an airtight container.
They can get a little messy once they’re coated in chocolate. I think it’s best to keep them in the refrigerator especially if it’s warm – the coating has a tendency to melt, especially with this warm weather we’re having in San Diego. Every time I touched one of these, the chocolate would start to melt on my hands.
Keeping them cold solves that and they taste good even when they’ve been chilled. I think these would be great to take to a party or to pack up in little bags as gifts.
More Bite-Sized Desserts
Chocolate Cake Truffles
- 1 box of your favorite chocolate cake mix I used Pillsbury Devil's Food Cake
- 1 can premade chocolate frosting
- White chocolate candy melts
- Bittersweet chocolate chopped up
- Make the chocolate cake mix according to the instructions on the box.
- Let the cake cool for several hours. Once it is cooled, break the cake into smaller pieces and then put it in a food processor to turn the cake into crumbs.
- Pour out the cake crumbs into a large mixing bowl. Add frosting and begin mixing. Add enough frosting until the mixture is sticky and can bind together (I used about 3/4 of the can). Shape the cakes into balls.
- Melt the white candy melt in a double boiler. Or if you don't have a double boiler, put a glass bowl on top of a pot with boiling water. Place the chocolate in the glass bowl and stir while the water boils below until the candy melts completely melt and you have a smooth liquid chocolate mixture.
- Dip chocolate balls into the white chocolate and place on parchment paper to let dry.
- While the cake balls are drying, melt some bittersweet chocolate using the same method as above.
- Pour the melted chocolate into a piping bag (or you can use a ziploc bag and cut a tiny hole at one end).
- Pipe a drizzle on top of each chocolate ball after the white chocolate has completely dried. Serve immediately or store cake balls in an airtight container.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.