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Chocolate Cake Truffles

  • Author: Elise
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 28 cake balls 1x
  • Category: Cake, Chocolate, Truffles
  • Method: Bake
  • Cuisine: American


These Chocolate Cake Truffles are moist chocolate cake balls mixed with a fudge frosting and dipped in dark chocolate. They are fun, impressive, and easily decorated for any occasion!



For the Chocolate Cake

  • 3/4 cup (105g) all purpose flour
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (210g) granulated sugar
  • 1/4 cup (50g) vegetable oil
  • 2 large eggs (100g), room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup (85g) sour cream, room temperature
  • 1/2 cup (120g) buttermilk, room temperature

For the Filling

  • 1/4 cup (55g) unsalted butter
  • 1/4 cup (21g) cocoa powder
  • 2 cups (240g) powdered sugar
  • 1/4 cup (60g) milk

For the Decoration

  • 2 1/2 cups (450g) chocolate chips
  • sprinkles or other decoration, as desired


For the Chocolate Cake

  1. Preheat your oven to 350 degrees Fahrenheit. Spray an 8×8 inch baking pan with cooking spray and line it with parchment paper to ensure the cake comes out cleanly.
  2. In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together with a whisk until smooth.
  3. Pour properly-measured flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the bowl and whisk. Mix only until you see the dry ingredients disappear into the batter, as overmixing could lead to dense cake.
  4. Pour the batter into the prepared pan and bake for 27-35 minutes or until the top of the cake looks slightly shiny, the center looks set, and a toothpick inserted into the center of the cake comes out with moist crumbs. Allow the cake to fully cool before moving forward with assembly.

For the Filling

  1. In a medium bowl, mix melted butter, cocoa powder, and powdered sugar together with a whisk or spoon.
  2. Add milk, slowly, and stir until smooth and dispersed throughout.

For Assembly

  1. Transfer your cooled cake to a large bowl. Break cooled cake up into crumbs using your hands. To do this, simply crush the cake together to create fine crumbs.
  2. Massage about half of the frosting into the cake crumbs using your hands. You’ll want to be able to roll a smooth ball without it breaking apart. Add additional tablespoons of frosting as needed until the mixture is no longer dry and is able to stay in a formed ball. Adding too much frosting will create wet balls that will not stay together. This cake is incredibly moist, so it will not require too much frosting to hold the balls together.
  3. Roll balls into 1 tablespoon-sized balls. Stick the balls on a parchment or wax piece of paper on a plate or baking sheet. Freeze the balls, uncovered, for about 25 minutes until firm and chilled. Do not skip this step.

For Decoration

  1. Microwave chocolate chips in 45 second increments in a heat-proof bowl, heavily stirring between each round.
  2. Prepare a plate or baking sheet by putting a clean piece of parchment or wax paper on top of it.
  3. Dip each ball, individually, into the chocolate. I prefer to stick a toothpick into each ball, dip it into the bowl of melted chocolate, and carefully use a fork to transfer the ball to a sheet of wax paper. You can use the toothpick method, a spoon and fork, or a dipping tool.
  4. Immediately after dipping the ball into the chocolate, top the ball with sprinkles. The chocolate will begin to harden after being dipped in the chocolate, so do not wait to add the sprinkles. You can also drizzle chocolate over the top of the balls or use other decoration as desired.
  5. Let the balls cool at room temperature or in the fridge until the chocolate is set.

Keywords: Chocolate Cake Balls, Chocolate Truffles, Cake Pops