Valentines day is almost here, and I am excited! It’s the perfect excuse to decorate my home with flowers, bake something delicious, and spend time with family. I usually make chocolate cupcakes for Valentines day, but this year I felt like making something different and baked cake truffles instead. I coated them with pink sprinkles I found at the Surfas Culinary District last week, to add a nice crunch to the soft cake and the silky buttercream. With these cakes, decoration possibilities are unlimited! Depending on the occasion, I can coat them with yellow sprinkles for Easter or create red-white-blue little flags for Independence day. The recipe (below) may seem long, but it actually is quite easy. Also, before I start baking, I always have the ingredients measured and ready. It cuts time almost in half!
If you give this recipe a try, please do send me a picture on Facebook @splashofteal, Instagram, or comment below. I would so love to hear from you!! Also ~ don’t forget to sign up for my newsletter to get monthly recipes delivered direct to your inbox!
♡ Zuma Ayriyan
For 24 Cake Truffles…
1/4 cup sour cherry
1/4 cup cognac or brandy
9 tbs unsalted butter
1 cup + 2 tbs sugar
1 3/4 cup + 2 tbs all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
3/4 cup milk
1/4 cup dark chocolate pearls
For Chocolate buttercream…
1/4 cup dark chocolate chunks
2 tbs cocoa powder
3 egg whites, at room temperature
2/3 cup sugar
14 tbs unsalted butter, cut into pieces, at room temperature
1/2 cup pink sprinkles (or any color depending on the occasion – yellow for Easter, Red-White-Blue for July 4th, etc.)
For Cake Truffles…
Preheat oven for 350F and line one 9-inch round cake pan with paper liner. Cover cherries in a jar with Rum or Cognac.
Sift and mix dry ingredients (flour, baking powder, and salt). Set aside. Pour into a mixing bowl the butter and sugar. Mix on medium-high for about 2 minutes, add the eggs, one at a time, then mix in the vanilla. Add the flour mixture in 3-4 additions, alternating with the milk in 2-3 additions. Beat on low until just combined for 15-20 seconds, do not overmix.
Pour the batter into the prepared pan. Bake the cake until golden on top and the center bring back to the touch, for 35-40 minutes. Let to cool completely.
In a large bowl, use hands to crumble the cake into small pieces, add 1/4 cup icing and 2 tsp cherry-rum juice, and mix with fingers until well combined. Using an ice-cream spatula, scoop out a ball of cake mixture, place a cherry inside, and lightly press a small handful of chocolate pearls into the bottom of the ball.
For Chocolate buttercream…
Heat the chocolate on low heat until completely melted, and stir in the cocoa powder. Set aside.
In a heatproof bowl, combine the egg whites and sugar. Set the bowl over simmering water in a saucepan (not touching, though) and heat the mixture. Whisk periodically until the sugar is dissolved (the mixture should be warm to the touch).
Remove the bowl from the saucepan, and beat the egg white mixture on high speed for about 5 minutes, until the mixture is cooled to room temperature, holds stiff peaks, and is white and fluffy. Add the salt and butter, one small piece at a time. When everything is incorporated, switch the mixer to high speed and beat until the cream thickens for about 5 minutes. Add 2 tbs chocolate syrup, beat for 30 seconds.
Frost the cake truffles and cover with sprinkles.