Triple Chocolate Truffles:

Devil’s food cake mixed with fudge frosting,
dipped in chocolate ganache

Recipe courtesy of Midnight Sun Cakery • Photography by Photo Arts by Janna

Day one: Bake the Devil’s Food Cake

Devil’s Food Cake Recipe
6 oz unsalted butter
1 ¾ cups granulated sugar
1/2 tsp salt
1 ½ tsp baking soda
2 tsp vanilla extract
2 cups unbleached, all-purpose flour
3/4 cup cocoa powder
1 ½ cups milk
4 eggs

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the butter, sugar, salt, baking soda and vanilla until fluffy (about 5 minutes). In a separate bowl, whisk together the flour and cocoa, until no lumps remain.

Let eggs get to room temperature and add them to the butter mixture one at a time, beating well after each one. Then slowly blend in about 1/3 of the flour, then half the milk, then another 1/3 of the flour mixture, then the second half of the milk, then finally add the last 1/3 of the flour mixture. Scrape the sides of the bowl occasionally.

Grease and flour a 9”x13” cake pan. The cake should bake for 35 minutes or more. Apply a cake tester to the center of the cake to check if it is fully cooked. Remove it from the oven, allow it to cool for 5-10 minutes and then remove it from the pan to cool completely.

Once cooled completely, wrap the cake in plastic wrap and place in refrigerator overnight (6-8 hours).

Day Two: Making the Cake Balls

Pan Fudge Frosting
1/2 cup salted butter
4 Tbs cocoa powder
1/3 cup milk
4 cups powdered sugar

In a medium sauce pan and over medium heat melt the butter. Take the pan off the heat and add the cocoa powder. Stir thoroughly. Add the milk. Using a kitchen mixer pour the mixture over the powdered sugar and mix well. Be sure to scrape the sides of the bowl.

Making the dough

Remove cake from the refrigerator. Using a serrated knife cut off any hard edges of the cake that happened from baking.

In a large mixing bowl crumble up the cake with your hands. Then add 1/2 cup of the pan frosting to the cake and kneed the frosting and cake into smooth, consistent dough. (If the fudge frosting has cooled too long it can be warmed for a few seconds in the microwave so it won’t be too hard to mix into the cake.) The dough should be mixed until the cake and the frosting are completely one and resemble smooth, chocolate dough.

Rolling the Balls

After the dough is kneaded together, immediately measure out about 2 Tbs of the dough and roll it together in your hands until it makes a nice consistent round ball (try to smooth out any cracks – keep rolling until the ball is smooth). Place the balls on a cookie sheet about 1-2” apart. After all the dough is rolled out, place the sheet into the freezer overnight (at least 6-8 hours).

Day Three: Putting it all together

Chocolate Ganache
2 cups heavy whipping cream
1-½ cups semi-sweet chocolate chips

In a medium saucepan bring the whipping cream to a boil. Put the chocolate chips into a large glass bowl and pour the heated cream over the chocolate chips and stir with a whisk until the mixture is smooth. (To speed the process, warm the chocolate chips in the microwave for 15-20 seconds before pouring in the cream.)

Now it is time to dip the balls

Pour some of the ganache into a 2-cup glass-measuring cup (or a large coffee mug). Pull the cake balls out of the freezer. One by one immerse the balls into the ganache. Fetch each one immediately out of the chocolate with a fork, shaking off any excess chocolate. Using a small knife or skewer, slide the truffle off the fork and onto the cookie sheet. Continue until all the truffles are dipped. Be careful not let the truffles sit outside of the freezer too long before getting dipped; they could get mushy and fall apart in the ganache.

After the truffles are dipped add about a ½ cup of the remaining ganache into a decorating bag, apply a size one decorating tip. Seal off the back of the bag with a rubber band. Drizzle the chocolate back and forth to create texture. If you do not have a decorating bag you can also dip a clean fork into the ganache and allow it to drizzle onto the truffles.

Refrigerate until ready to serve.