Chocolate Cake Pop Truffles

Chocolate Cake Pop Truffles

These Chocolate Cake Pop Truffles use a combination of baked cake, frosting and a chocolate shell for an unbelievably rich, decadent dessert! Just one bite out of these cake pops will send you into chocolate euphoria. And their simple “truffle” form makes it so that you don’t need any pesky lollipop sticks or stands.


There are three parts needed to make these cake pop truffles: the cake, the frosting and the chocolate coating. I’ll go over each part in detail. But if you’d like to skip straight to the recipe then click here!

THE CAKE

Since the cake is going to be crumbled and squished into balls, I didn’t want to waste time making a crazy, extravagant cake. So, I kept things simple by using a boxed chocolate cake mix! Usually all you need with the box mix is milk, butter and eggs.

For my 15 oz box of cake mix, I needed 1 ¼ cups of milk, 1/2 cup butter and 3 eggs. After mixing the cake batter, you’ll bake the cake according to the box instructions. Then, let it cool as much as possible before proceeding to the next step.

THE FROSTING

In order to ensure the cake balls remain moist, rich and sweet, you’ve got to mix your cake with some frosting! You can definitely take the easy route and use store-bought frosting if you prefer. But just keep in mind that store-bought frosting has a very distinct, extra sweet, almost fake taste to it. It might not be very pleasant when mixed into the cake balls. So, I always choose to use a Homemade Chocolate Frosting recipe that my mother-in-law taught me.


This homemade frosting includes a simple combination of butter, baking cocoa, powdered sugar, milk and vanilla. Once you make your frosting and the cake has cooled down, you’ll then mix everything together. The best way to do this is to crumble the cake into the bowl with the prepared frosting and use an electric mixer to blend them into a thick, even batter. The batter should be sturdy enough to handle easily and create firm cake balls by rolling them between your hands.

Chocolate Cake Pop Truffles

Once you’ve formed your cake balls and lined them up on a pan or tray, it’s important to place them in the fridge for AT LEAST 2 hours to harden. This will prevent them from falling apart when it comes time to dip them into the melted chocolate. Which brings me to the final part of this recipe…..

Chocolate Cake Pop Truffles

THE CHOCOLATE COATING

The chocolate coating is probably the easiest part about these cake pop truffles. All you need is chocolate to melt! Once melted, dip your cooled cake balls in using toothpicks or a dipping fork. Lay the dipped cake pops back unto a pan or tray and then “pop” them back in the fridge for about 10-20 minutes to harden. You can choose either chocolate chips or white melting chocolate. OR, as you can see from my pictures, a combination of both to give the cake pops a nice decorative look.

These Chocolate Cake Pop Truffles are truly an easy dessert that are fun to make and fun to eat! Read on to see the full ingredient list and directions. And please let me know how they turned out for you in the comments below!


MORE DECADENT DESSERTS TO TRY NEXT!

  1. Nutella Stuffed Chocolate Cookies
  2. Chocolate Covered Peanut Butter Pretzel Treats
  3. Double Chocolate Pudding Cookies

Chocolate Cake Pop Truffles

Course: DessertDifficulty: Easy
Servings

40

cake pops
Total time

3

hours 

These Chocolate Cake Pop Truffles use a combination of baked cake, frosting and a chocolate shell for an unbelievably rich, decadent dessert!

Ingredients

  • FOR CAKE
  • 15 oz boxed cake mix

  • 1 ¼ cup milk

  • ½ cup butter

  • 3 eggs

  • FOR FROSTING
  • 6 Tbs softened butter

  • ¾ cup baking cocoa

  • 2 2/3 cups powdered sugar

  • 1/3 cup milk

  • 1 tsp vanilla

  • FOR CHOCOLATE COATING
  • 12 oz semi-sweet chocolate chips

  • 12 oz vanilla almond bark (or white melting chocolate)

Directions

  • Preheat oven to 350 degrees
  • In a large bowl, add all the ingredients for the cake batter (cake mix, milk, butter & eggs) and mix until smooth
  • Pour the cake batter into a 9 x 13-inch deep pan. Bake for 30 minutes
  • Let cake cool completely
  • While cake is cooling, start making the frosting. Add all the ingredients for the frosting into a large bowl. Beat with electric mixer until smooth
  • Crumble the cake into the bowl with the frosting
  • Use the mixer again to blend the cake and frosting together until they create a thick, even batter
  • Line a large sheet pan with parchment paper
  • Roll about 1 Tbs of batter in your hands, creating a ball. Place the cake ball on the lined parchment paper. Repeat until all the batter is formed into cake balls
  • Cover the cake balls in plastic and refrigerate at least 2 hours or up to overnight if you have the time
  • Place the chocolate chips and vanilla almond bark in two SEPARATE, microwavable bowls
  • Microwave each bowl in 30 second increments, mixing in between, until the chocolate is melted and smooth
  • Remove the cake balls from the fridge and dip each one into the melted chocolate (white or chocolate). You can stick them with a toothpick to make them easier to dip or use a dipping fork
  • Place the dipped cake balls on another parchment paper covered pan. Place the pan in the fridge for 10-20 minutes until chocolate hardens
  • Drizzle the opposite color chocolate on each cake ball for a decorative look if desired

Notes

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