Whether you need the perfect Valentine's Day gift or you just need some chocolate, these cake balls are a fun and easy treat for the occasion. P.S. They're a great way to use up those cake scraps!
Prep Time45minutes
Cook Time35minutes
Total Time1hour20minutes
Servings36truffles (about)
Ingredients
1recipe for chocolate cakerecipe follows or one cake mix prepared according to package instructions.
Buttercream:
1/2cup1 stick vegan butter, softened
3cupspowdered sugar
1teaspoonvanilla extract
3tablespoonsalmond milk
250gabout 1 1/2 cups dairy-free dark chocolate, roughly chopped
2tablespoonscoconut oil
1/2cupdairy free mini chocolate chips
pink sugaroptional
Chocolate Cake:
3/4cupsugar
2tablespoonssunflower oil or preferred oil
1cupfull-fat coconut milk
2teaspoonsapple cider vinegar
1/4teaspoonssalt
1teaspoonvanilla extract
2 1/2teaspoonsbaking powder
1/3cupcocoa powder
1cupall purpose flour
Instructions
Cake: (If baking your own. Otherwise simply follow the instructions on boxed mix.)
In a small glass stir the apple cider vinegar into the coconut milk. Preheat oven to 350° F (180° C) and combine oil and sugar in large mixing bowl and whisk until smooth. Add vinegar/coconut milk and mix in espresso powder, salt, extracts, and soda, then cocoa powder and flour and stir until batter is just smooth.
Grease and flour a 13x9 inch cake pan and pour batter into pan, smoothing with spatula. Bake for about 25-30 minutes or until toothpick comes out clean when inserted in center.
Remove to wire rack to cool for about 15 minutes. Carefully tip pans upside down and drop cake on wire rack or large plate.
Buttercream:
In bowl of stand mixer fitted with whisk attachment, cream butter with 1 cup powdered sugar. Add the vanilla and milk and mix until smooth. Add remaining powdered sugar a little at a time until incorporated. Beat on high speed for about 1 minute until light and fluffy.
Cake Balls:
Crumble up the cake and add the crumbs to the mixing bowl along with the mini chocolate chips and mix until just combined. You should have a thick dough-like mixture.
Use a tablespoon or dough scoop to spoon out balls that are about 1 inch in diameter (any size is fine if you want them bigger). Drop them onto a tray lined with parchment and place in the freezer to chill for at least 30 minutes.
Once the balls are chilled, melt the chocolate and butter in a double boiler and dip each of the truffles into it and place back on the tray. If desired, sprinkle on pink sugar before the chocolate has hardened. Allow them to completely harden. Store in an airtight container at room temp for up to one week or in fridge if keeping them longer.