I think this is the last in quite a string of cake ball creations. I seem to have been on a run of cake ball flavor development! I tend to do that ... get on a roll with one type of confection and just keep on a-going with the different ideas in my head. Let's see, this summer there's been Salted Chocolate Cake Balls & Pops, Margarita Cake Ball Truffles, and Funfetti Cake Balls. Following a similar method, there's also been Oreo Truffles and the-start-of-it-all Chocolate Chip Cookie Dough Truffles & Pops.
And now ... Mocha Cake Ball Truffles! Of all the varieties I've played with this summer, these are my absolute favorite. Vanilla cake mixed with rich coffee buttercream, then dunked in dark chocolate coating. To quote one of my all-time favorite movies, it's scrumdidilyumptious! (That's from Willy Wonka & The Chocolate Factory, just in case you were wondering.)
If you like coffee sweet treats, try these. I promise you won't be disappointed.
Source: Concept & process adapted from Bakerella
Click here to view a detailed post about making cake pops and cake balls.
1 baked 9x13" vanilla cake (I used a recipe from scratch, but a box mix also works just fine)
1 to 1 1/2 c. strong coffee buttercream frosting (recipe below)1 (1 lb.) package dark chocolate candy melts
About 2 T. shortening
1. Crumble cake into a large bowl, working it into small crumbs. Add frosting and mix until well combined.
2. Shape into approximately 1" balls, using about 1 T. of the cake mixture per ball; set aside on wax paper. Cover with plastic wrap and refrigerate for about 1 hour, or place in freezer for about 15 minutes.
3. In a small deep bowl, melt candy melts and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between). Use a fork to dip each cake ball in the candy coating, letting excess coating drip off back into the bowl. Place on wax paper. Immediately sprinkle with a few chocolate sprinkles. Let stand for coating to set up.
Strong Coffee Buttercream Frosting
Source: Adapted from The Best Recipe by the editors of Cook's Illustrated magazine
I had to really amp up the coffee in this frosting to get the flavor to come through in the truffles, hence the name Strong Coffee Buttercream. If you want to frost a cake or cupcakes with Coffee Buttercream, click on the link to use this recipe instead.
3 T. instant coffee granules
1 1/2 T. water
1 1/2 T. vanilla extract
3/4 lb. (3 sticks) unsalted butter, softened
3 c. confectioners' sugar
3 T. milk
Combine water, coffee granules, and vanilla extract in a small bowl; stir to dissolve coffee. Set aside.
Beat butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Reduce mixer speed to low. Add confectioners' sugar, 1 cup at a time, beating for a few seconds between each addition. Increase mixer speed to medium and beat for about 3 minutes. Add the coffee mixture and milk; beat on low speed to combine. Scrape down sides and bottom of the bowl. Increase mixer speed to medium and beat until fluffy, about 4 minutes.
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