Cake TrufflesRecipe By: Eric Vellend
This is my spin on cake truffles, the brainchild of Momofuku Milk Bar’s Christina Tosi, who was looking for a delicious way to use up cake scraps. Use this recipe as a guideline and let your imagination run wild when it comes to flavors and coatings.
- Unsalted butter and flour, for pan
- 1 box cake mix (chocolate, vanilla or red velvet)
- 3 eggs (approx.)
- 1⁄3 cup vegetable oil (approx.)
- 1 cup water (approx.)
- 10 tbsp store-bought creamy vanilla icing
- 8 oz. white chocolate, chopped
- Flaked sweetened coconut, finely chopped pecans, and crushed chocolate wafer cookies, for rolling
- 4 oz. semi-sweet chocolate, chopped
- Grease 9″ x 13″ baking pan. Dust with flour, tapping out excess. Prepare cake, using pan, according to instructions on package. (Amount of eggs, oil and water may vary depending on brand.) Cool completely.
- Break cake into chunks. Place in bowl of stand mixer fitted with paddle. Add icing. Mix on medium-low until mixture can be clumped together in balls, 2 minutes. Form mixture into compact 1 1⁄2″ balls.
- In a heatproof bowl fitted over a pan of gently simmering water, melt white chocolate, stirring, until smooth. Remove from heat. Cool 15 minutes. Place coconut, pecans and wafer crumbs in three separate wide bowls.
- The next step is a 2-person job. Person 1: carefully dip 1⁄3 of cake balls in white chocolate. Gently roll in hands to coat evenly. Person 2: roll chocolate-coated cake balls in coconut. Repeat with 1⁄3 of cake balls using white chocolate and pecans.
- Melt semi-sweet chocolate. Cool 15 minutes. Repeat rolling process with remaining 1⁄3 cake balls and wafer crumbs.
- Store cake balls in airtight container in fridge up to 1 week.