Who doesn’t like cake? Who doesn’t like cake thats made into a decadent truffle? Thats right! No one! And if you know someone who wouldn’t like these, well then maybe you should stay away from them, because they’re weird…..
These little babies are so rich, creamy and just melt in your mouth! And not only are they AMAZING, they are super easy to make!
These will make the perfect sweet treat for that special someone on Valentine’s Day or just for that special someone ay other time of the year!!!!!
Ingredients for the Cake:
*You can always use a boxed cake mix, but I prefer to make mine from scratch*
2 1/4 cups sifted cake flour
1/4 cup all purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 sticks butter, softened
1 1/2 tsp vanilla
2 cups sugar
3/4 cup buttermilk
1 (1 oz) bottle of red food coloring
1 8 oz package of cream cheese, softened.
Ingredients for chocolate coating:
3-4 cups white chocolate chips (You can also use milk or dark chocolate. I used both white and milk.)
Reserved cake crumbles
Preheat oven to 350°.
Spray 13 X 9 baking dish with non stick cooking spray.
Sift cake flour and all purpose flour, cocoa powder, baking powder, baking soda and salt together and set aside.
Using an electric mixer cream butter and vanilla on high. Cream for 3-5 minutes, scraping down the bowl occasionally.
Turn mixer to low speed and add sugar.
Once sugar is added turn mixer to high for 3-5 minutes, scraping the bowl frequently.
Beat in eggs singly.
Combine buttermilk and food coloring in separate bowl and set aside.
With mixer on low speed, add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Do not over mix, only beat long enough to combine ingredients. Scrape down the bowl several times.
Pour batter into prepared baking dish.
Bake for 45-50 minutes or until toothpick inserted into center comes out clean.
Let cake cool completely.
Once cake is cooled crumble cake in to bowl. (Reserve a handful of cake crumbles.)
Mix cream cheese with cake crumbles (I just use my hands but you can used a wooden spoon too)
Shape into balls (a little smaller than a golf ball), make sure the mixture is sticking together well. (Add more cream cheese if its still very crumbly and loose.)
Place cake balls on baking sheet lined with wax paper or silicone baking mat. And refrigerate for 3-5 hours.
Once cake balls have been refrigerated melt white chocolate (or whatever chocolate you are using) in 30 second intervals in a microwave safe dish.
Dip each ball into the chocolate and let it drip off a little before placing it back on the baking sheet.
Decorate with the reserved cake crumbs or sprinkles.