Chocolate Chip Gingerbread Cake Truffles

Chocolate Chip Gingerbread Cake Truffles

Armed with this quick and easy video on how to dip anything and everything into chocolate like a pro, these cake truffles are simple as can be and are a wonderful idea if you need a last-minute holiday goodie.

In the interest of full disclosure, I feel slightly anxious and weird making a cake from scratch and then crumbling it into smithereens but goodness prevails in this case, because the chocolate gingerbread cake is the perfect filling for a festive, holiday cake truffle.

Chocolate and gingerbread. Seriously yum.

Because the cake is just getting mashed up anyway, I simplified the recipe to be about a million times easier – it’s a one-bowl wonder cake and bakes for a measly 15 minutes.

Let it cool, mix it with cream cheese and get to work rolling and dipping those truffles! Huge props to my sister, Em, for coming up with this idea. I love being surrounded by brilliant people.

Chocolate Chip Gingerbread Cake Truffles

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Chocolate Chip Gingerbread Cake Truffles

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Ingredients:

  • 3/4 cup butter at room temperature
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup dark molasses
  • 1 cup very hot water
  • One 12-ounce package mini semisweet chocolate chips
  • 2 (8-ounces each) packages cream cheese, softened
  • 1 pound semisweet or bittersweet chocolate for dipping
  • Almond bark for drizzling (optional)

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (11X17-inches or so). Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla and eggs.
  3. Add the flour, cocoa powder, baking soda, salt, ginger, cinnamon, allspice, cloves and nutmeg. Mix until combined.
  4. Combine the molasses and hot water in a liquid measuring cup and whisk to combine. Stir it into the batter. Mix in the chocolate chips.
  5. Spread the batter into the prepared pan. Bake for 15-18 minutes until the center springs back to the touch and a toothpick inserted comes out clean or with moist crumbs.
  6. Let the cake cool in the pan. Crumble it into a large bowl with the cream cheese. Mix together until well combined (the texture should resemble cookie dough).
  7. Shape the dough into 1-inch (or so) balls and place them on a parchment lined baking sheet. Refrigerate for an hour or so until firm enough to dip.
  8. Melt the chocolate in the microwave or on the stovetop (in a double boiler or a bowl set over a pan of simmering water). Dip each truffle in chocolate and place on a clean parchment lined baking sheet. Refrigerate until set. Drizzle with additional almond bark or chocolate, if desired.
  9. Store in the refrigerator (up to several days).

Notes:

Here’s a quick video tip on tempering/melting chocolate and another on dipping things in chocolate like a pro.

FYI: My preferred brand of chocolate is Ghirardelli

All images and text ยฉ.

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Recipe Source: adapted from this Chocolate Chip Gingerbread Cake (thanks to my sister, Em, for coming up with this idea to make the delicious cake into truffles!)