Red Velvet Cake Truffles

I love the idea of cake pops, so I decided to make a recipe that reflects that idea. I chose to make truffles...and yes there is a difference between cake pops and truffles other than a missing stick! Truffles are known for their richness, and I love a sweet that can satisfy my craving in just one or two bites. These truffles are dipped in pure chocolate, which makes the coating heavier than that of cake pops (they are dipped in candy melts). Therefore, with these truffles you have a heavier and richer dessert than with the cake pops, and they are just as cute.

My favorite cake is red velvet cake, which is traditionally covered in cream cheese frosting. It follows that popular versions of red velvet cake pops are made using cream cheese frosting and are covered in white chocolate-flavored candy melts. However, I am not a fan of either of those two things, so I used vanilla frosting and dark chocolate instead. The combinations of cake and frosting flavors are endless, so this recipe can be altered according to what pleases you!

Red Velvet Cake:
Ingredients:
     2 1/2 cups of cake flour
     1 cup of butter
     1 1/2 cups of white sugar
     2 eggs
     1 cup of buttermilk
     1 tsp cocoa powder
     1 1/2 tbsp baking powder
     1 tsp vanilla extract
     1 tsp vinegar
     2 oz red food coloring
Preheat the oven to 350F. Sift the flour and baking powder into a bowl and set aside. Mix the cocoa powder and red food coloring together to form a paste, set aside. Cream together the butter and sugar, add the eggs, followed by the cocoa paste and the vanilla. Add 1/3 of the flour to the butter mixture, then half of the buttermilk, then another 1/3 of the flour mixture, followed by the rest of the buttermilk, and end with the last 1/3 of the flour mixture. Pour the batter into 2 greased round cake pans and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.

Vanilla Frosting:
Ingredients:
     2 cups powdered sugar
     2 tbsp softened butter
     2 tbsp milk
     1/2 tsp vanilla extract
Mix all of the ingredients together and beat until it is light and fluffy.

Finally, to make the actual truffles:
Ingredients:
     1 pan of red velvet cake, cooled
     approx.1/2 cup of vanilla frosting
     20 oz semisweet chocolate chips or baking squares
     3 oz white chocolate chips or baking squares
Finely crumble the red velvet cake into a mixing bowl. Add vanilla frosting to the cake crumbs (add less at first because you can always add more later...you cannot remove frosting once you start mixing it). I would suggest starting with 1/4 cup of the frosting, mixing well, and then adding a little at a time if necessary. Too much frosting will make the balls wet and sticky, and too little will make them fall apart. What you are looking for is a playdough-like consistency. Once you have achieved this, roll 1 inch balls of the mixture with your hands and place on a wax paper-lined baking sheet. Place the balls in the freezer for a few minutes while you work on the chocolate coating. 

Melt the semisweet chocolate in a double boiler or in the microwave, stirring frequently and being careful not to burn it. For the double boiler method, heat a saucepan of water on the stove, and bring the water to a simmer, not a rough boil, on low heat. Find a metal or pyrex bowl that fits nicely on top of the saucepan, and add the chocolate to it. Place it on top of the saucepan. The steam from the water will begin to melt the chocolate. Once it has started to melt, stir until the chocolate seems to have a glossy texture, and then turn off the heat. If using the microwave, stop it to stir initially every 30 seconds and then every 15 seconds once it has started to melt. Chocolate burns very quickly in the microwave, so be careful not to heat it too long. Again, stir the melted chocolate until it becomes glossy or shiny.

Take the balls out of the freezer, and dip each one in the melted chocolate. Return to the baking tray and place them back in the freezer. Once the chocolate coating has hardened on the truffles, melt the white chocolate in the microwave, again stopping a few times to stir it and being careful not to burn it. Drizzle the truffles with the white chocolate (a fork is a good utensil for this step), and again return to the freezer to quickly harden the chocolate. The truffles may then be served immediately, or stored in an airtight container in the refrigerator.