Cake Truffles Recipe

Cake Truffles Recipe
Staff Writer
Cake Truffles
Anna Beth Weber
Cake Truffles

This unique dessert surrounds an indulgent Baileys Original Irish Cream and caramel filling with a rich, moist cake finished with a smooth ganache coating.

12
Servings
943
Calories Per Serving
Deliver Ingredients

Ingredients

For the filling

  • 16  ounces  cream cheese, at room temperature
  • 4  ounces  butter, preferably organic, at room temperature
  • 2 1/2  cups  confectioners’ sugar
  • 1/4  cup  Baileys Original Irish cream
  • Pinch of  salt
  • 2  tablespoons  bottled salted caramel sauce
  • Pinch of  flaked sea salt (optional)

For the cake

  • Cooking spray, for greasing the pan
  • 1  cup  stout beer
  • 1  cup  unsalted butter, preferably organic, at room temperature
  • 3/4  cups  unsweetened Dutch-process cocoa powder
  • 2  cups  all-purpose flour
  • 2  cups  sugar
  • 1 1/2  teaspoon  baking soda
  • 3-4 large eggs, preferably organic
  • 2/3  cups  sour cream, preferably organic
  • 1  cup  heavy cream, preferably organic
  • 1/2  pound  dark chocolate

Directions

For the filling

Place the cream cheese and butter in a large bowl and mix until smooth. Add the confectioners’ sugar, Baileys Original Irish Cream, and a pinch of salt to a bowl. Beat with a whisk until blended, and separate ¼ of the mixture into a smaller bowl. Add the caramel sauce to the smaller bowl and a pinch of flaked sea salt, if using. Draw 2 figure eights through the bowl with the side of the spoon. Set aside.

For the cake

Preheat the oven to 350 degrees.

Line a 9-by-13-inch cake pan with parchment paper and lightly coat the paper and sides of pan with cooking spray. Bring the stout and butter to a simmer in a large, heavy saucepan over medium heat. Remove from heat, add the cocoa powder, and whisk until lump-free.

In a bowl, whisk the flour, sugar, and baking soda together. Using an electric mixer, beat the eggs and sour cream in another large bowl on medium speed until blended. Slowly add the cocoa-stout mixture to combine.

Add the flour mixture and beat on low speed for 10 seconds. Using a rubber spatula, fold the batter until completely combined. Transfer to the cake pan, place in the oven, and bake until a cake tester inserted into the center comes out clean, about 35 minutes. Remove from the oven and let cool completely on a rack.

Break the cooled cake into chunks in a large bowl. Using your hands, mash together the cake and the larger portion of cream cheese filling until thoroughly incorporated. Scoop 1 tablespoon of the mixture into a silicone mold and using your hands, pat the dough evenly into the molds. Press a finger into the middle of each to form a divot.

Spoon the smaller portion of filling into a plastic bag and snip off the corner to pipe into the divots, just shy of the surface. Flatten a pinch of dough against the palm of your hand and then pat the exposed filling to seal. Place the mold in the freezer.

Meanwhile, in a small, heavy saucepan, bring the cream to a gentle simmer over medium low-heat. Add the chocolate to a heatproof bowl. Pour the heated cream over the chocolate and let cool for 2 minutes. (Be careful to not exceed 2 minutes, as the cream will have cooled too much.)

Stir the cream and chocolate until a smooth ganache forms. Let stand at room temperature for 20 minutes. Remove the mold from the freezer and working quickly, pop out each truffle. Poke a toothpick into the base of each truffle and dunk into the ganache, up to, but not covering, the base. Tap against the side of the bowl to remove excess ganache.

Using your fingers, gently ease the truffles off the toothpicks and place on a cooling rack. Refrigerate until firm. Using an offset spatula, remove from the cooling rack and serve.

Nutritional Facts

Total Fat
50g
71%
Sugar
15g
17%
Saturated Fat
20g
83%
Cholesterol
57mg
19%
Carbohydrate, by difference
116g
89%
Protein
16g
35%
Vitamin A, RAE
172µg
25%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
96mg
10%
Choline, total
26mg
6%
Fiber, total dietary
16g
64%
Fluoride, F
9µg
0%
Folate, total
122µg
31%
Iron, Fe
10mg
56%
Magnesium, Mg
52mg
16%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
191mg
27%
Riboflavin
1mg
91%
Selenium, Se
17µg
31%
Sodium, Na
448mg
30%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
70g
3%
Zinc, Zn
1mg
13%

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,