Chocolate Cake Truffles
Had a disastrous bake? Here's how to turn your sponge mishaps into delicious cake truffles!
- 2 heaped tbsp Chocolate buttercream
- Left over chocolate sponge
- 2 tbsp Double Cream
- 100g Dark Chocolate
I have a confession to make. The other day I was trying to make Mini Rolls and the sponge baked all unevenly and then I couldn’t get half of it out the tin so I gave up. I also had a load of sponge left over from making Individual Chocolate Jaffa Cake Cakes and some buttercream too. I decided to try and salvage it all and came up with these Chocolate Cake Truffles.
The measurements are not exact because these were left overs. I used chocolate sponge and buttercream because that’s what I had but you could use other combinations like vanilla sponge and lemon buttercream or coffee and chocolate.
Crumble all of the sponge into small pieces and set aside a couple of large handfuls for later. Put the remaining cake crumbs in a bowl and mix in the buttercream a little at a time until you can form it into balls.
Melt the chocolate in the microwave for 30 seconds, mix and then microwave in 10 second bursts until fully melted. Add the cream and mix well.
Roll the cake balls in the chocolate and cream ganache and then in the cake crumbs you put aside earlier. Place on a tray and refrigerate.