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Cake Truffles dipped in chocolate with strawberry dust and rose petals

Chocolate Cake Truffles

Chocolate cake truffles dipped in chocolate and sprinkled with freeze dried strawberry dust dried rose petals.
5 from 2 votes
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Course: Dessert
Cuisine: Russian
Keyword: chocolate cake truffles
Prep Time: 1 hour 20 minutes
Cook Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 20
Calories: 470kcal
Author: Julia Frey of Vikalinka


For the Cake

  • 220g/1 ¾ cups Flour
  • 300g/1 ½ cups Sugar
  • 90g/3/4 cup Cocoa
  • 1 ½ tsp Baking powder
  • 1 ½ tsp Baking soda
  • 1 tsp Salt
  • 2 Eggs, large
  • 250ml/1 cup Milk
  • 125ml/1/2 cup Vegetable oil
  • 2 tsp Vanilla

For the frosting

  • 300g/1 ½ cups Butter
  • 1X397g/1 ¼ cup Sweetened Condensed Milk
  • 2 tsp Vanilla
  • 2 tsbp Rum or rum flavouring optional to add to the cake/frosting mixture

For the Chocolate Glaze

  • 300g/10.5 oz Dark Chocolate
  • 120g/1/2 cup Butter
  • 2 tbsp freeze dried strawberry powder
  • 2 tbsp dried rose petals optional


For the cake

  • Preheat oven to 350F/180C
  • In a large mixing bowl combine sifted flour and cocoa, sugar, baking powder and baking soda and salt. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes.
  • Pour into a 9X13 rectangular pan. Bake at 350F/180C for 50 minutes or until the cake tester comes out clean. Cool in the pan.

For the frosting

  • In a medium bowl whip softened butter. (The butter should be soft but still hold shape) Add sweetened condensed milk and vanilla and whip until well combined. If you frosting separates, which sometimes happens if the water content of the butter is too high, don't worry it will still work in the recipe. Alternatively, you can use 1 ½ cups of prepared frosting.

For the Chocolate Cake Truffles

  • Once the cake is cooled, crumble it with your fingers directly in the pan.
  • In a large bowl combine cake crumbs with the frosting and rum if using until you have a homogenous mass.
  • Using a small ice cream scoop measure out 20 golf ball-sized truffles, roll them into balls and place on a parchment lined cookie sheet, refrigerate for 1 hour to firm them up.

For the chocolate glaze

  • In a double boiler or a thick bottomed saucepan melt chopped chocolate with butter over very low heat.

To assemble the chocolate cake truffles

  • Dip each truffle into the chocolate glaze using a fork and a spoon, place each truffle on a parchment lined cookie sheet, sprinkle with freeze dried strawberry powder before the chocolate glaze is set.
  • Refrigerate to set.


Calories: 470kcal | Carbohydrates: 44g | Protein: 6g | Fat: 32g | Saturated Fat: 21g | Cholesterol: 70mg | Sodium: 388mg | Potassium: 295mg | Fiber: 3g | Sugar: 30g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg