2tsbpRum or rum flavouringoptional to add to the cake/frosting mixture
For the Chocolate Glaze
300g/10.5 ozDark Chocolate
120g/1/2 cupButter
2tbspfreeze dried strawberry powder
2tbspdried rose petalsoptional
Instructions
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.