Chocolate cake truffles
For the past week I’ve been busy planning and preparing for a wedding cake I’ll be making for a friend. My relative inexperience with most things pertaining to weddings means I’m nervous yet very excited at the prospect of this new challenge. As our little kitchen isn’t geared towards the production of large items, I’ve had to be a bit more strategic with stacking all the cartons of cream in our modestly priced, modestly sized fridge. Our pantry is currently somehow also managing to absorb an extra 2.5kg of bitter chocolate, 4kg of flour, 1kg of cocoa powder and sugar, lots of sugar.
A small test cake was constructed a few days ago and the scrapheap of leftovers resulted in a bowl of cake truffles. Cake truffles are a great way to use cake trimmings or give new life to dry cake. The truffles pictured here were made from devil’s food cake scraps mixed with chocolate ganache and chocolate hazelnut sauce, then scooped and rolled in melted chocolate and cocoa powder. You can also return extra cake trimmings back into the oven to bake until they are crisp, then blitz in the food processor and use as a crunchy alternative to cocoa powder.
Once the construction of the final cake is well under way, I have a feeling there will be a few more trimmings crying out to be converted into truffles. The perfect thing to snack on, in case I don’t already feel completely surrounded by mountains of chocolate by that stage.
Tags: cake, chocolate, hazelnut, petit fours
Emma said,
March 27, 2012 @ 1:23 am
I like how simple it is to make such pretty truffles; I see little need to buy high-priced truffles when delicious ones such as these can be made on the fly.
I’m sure the cake will be well-received!
leaf (the indolent cook) said,
March 27, 2012 @ 1:24 am
Cake and truffles – what a perfect marriage! Must be so easy to overindulge when they’re all adorably bite-sized, too…
Rosa said,
March 27, 2012 @ 4:27 am
Irresistible! I really love the idea.
Cheers,
Rosa
Heather said,
March 27, 2012 @ 4:47 am
Those look lovely! Good luck with that wedding cake!
Anna @ the shady pine said,
March 27, 2012 @ 7:10 am
What a perfect coffee treat….just the right size!
Lee Tran Lam said,
March 27, 2012 @ 6:55 pm
What a dream “scrapheap”! If only all scrapheaps of leftovers were as attractive and so appealing. Mega amounts of luck with the wedding cake and also the Tetris-like storage of all the necessary, kitchen-filling ingredients.
Hannah said,
March 27, 2012 @ 8:02 pm
Necessity is the mother of invention? Brilliant! With the next batch of cake trimmings, I’m totally barracking for you to (perhaps dry first?) blitz them with peanut butter. Chocolate cake peanut butter!
I totally need to make cake just to do that, actually.
Saya from Sayas Soulful said,
March 28, 2012 @ 9:30 am
Oh I love any bite sized goodie. They look so rich and decandent… would love to try! xo
InTolerantChef said,
March 28, 2012 @ 2:30 pm
What a great use for ‘leftovers’! Good luck with the cake, your friend is lucky indeed to have you making it for her!
GourmetGetaways said,
March 30, 2012 @ 7:18 am
What a great idea! I love it! My pet hate is wasted food and these are gorgeous.
I also loved the tip for chocolate cakes crunch crumbs. Thanks for sharing, you are such a smart cookie 😉
grace said,
March 31, 2012 @ 5:48 am
waste not, want not! i like the rolling-in-cocoa-powder method much more than the dipping-in-chocolate ordeal. 🙂
Emily said,
April 3, 2012 @ 10:31 am
These look fantastic, I’ll certainly be making these as a little Easter treat!
Best Restaurants of Australia said,
April 5, 2012 @ 4:57 pm
Looks delicious – great for a long Easter weekend!
Miss Katie said,
April 15, 2012 @ 9:49 am
Yum! Your post got me interested in truffle making again! I used to make chocolate truffles a while ago, but then stopped due to work, uni etc. Now that I have a bit more time, I’m going to get into making truffles again. I love the chocolate and hazelnut combination!