Recipe | Cake Batter Truffles
September 13, 2013
About two years before we moved to Germany, my mom bought a frozen yogurt shop and I helped her run the place while I was back in school pursuing a second degree. Without a doubt, one of the most popular flavors was cake batter. Like the introduction of cookie dough ice cream so many years prior, I think this flavor taps into that sinful idea of eating the buttery-rich dough and batter of baked goods before they're baked. Sometimes all you want to do is lick the spoon, right?
Since we will be on the road for half of my birthday on Saturday, and at apartment-viewing appointments for most of the other half, baking something is pretty out of the question. These little gems, which I discovered and made for my birthday last year, are the perfect little birthday treat that I can easily carry all the way to Berlin without the fear of any sort of travel-related frosting disaster - or the pressure to finish off a whole cake/batch of cupcakes ourselves. Not that I wouldn't be up to the challenge... So here's to birthday goodies and the hopes of finding a new home in Berlin!
Cake Batter Truffles
1-1/2 cups flour
1 cup yellow cake mix*
1/2 cup/ 125 g unsalted butter, softened
1/2 cup sugar
1 tsp vanilla extract
1/8 tsp salt
3-4 tbsp milk
round rainbow sprinkles
16 oz/ 450 g white chocolate**
4 tbsp yellow cake mix
For truffles, beat together butter and sugar with an electric mixer until combined. Add flour, cake mix, salt and vanilla and mix thoroughly. Add 3 tablespoons of milk, or more if needed, to make a dough consistency. Mix in sprinkles by hand. Roll dough into one-inch/ 2-1/2 cm balls and place on a parchment or wax paper-lined tray. Chill balls in the refrigerator for at least 15 minutes to firm up, or if possible, in the freezer for 30 minutes. While the balls are chilling, melt chocolate in a double boiler, stirring well. Immediately stir in cake mix and incorporate completely. Dip truffles into the chocolate and gently shake off the excess. Place truffle back on the parchment and top with sprinkles. Repeat with remaining the truffle balls. Chill the cake batter truffles in the refrigerator until serving.
Makes 24-30 truffles.
*I have yet to find this in Germany, so if you live outside the US, you probably gotta import it. Trust me, it's worth it for these.
**You can also coat these in milk chocolate, if you prefer (omit the cake mix though), but I find the cake batter flavor is much better with the cake mix-laced white chocolate.
Recipe adapted from The Girl Who Ate Everything