Yes, you read that correctly.  The words Cake and Truffle in the same sentence.  There’s frosting in there too, and lots of dark chocolate.  This delightful bite-size treat makes a great dessert – or if you’re like us here at Lake Champlain Chocolates, enjoy them with your morning coffee.  It’s never too early for chocolate!

The Ultimate Chocolate Cake
3 scant cups flour
2 tsp baking soda
1 ½ tsp salt
2 c sugar
1 c Lake Champlain Chocolates Unsweetened Cocoa
1 ¼ c butter melted (2 ½ sticks)
2 1/3 c warm water
2 tbsp vinegar
2 tsp vanilla

Frosting
2 oz cream cheese, softened
2 tbsp butter, softened
1 c confectioner’s sugar
1 tsp vanilla
(you can use 1 cup of store-bought frosting here if you’d like)

Chocolate Coating
24 ounces Lake Champlain Chocolates 54% dark chocolate, tempered if desired (coating will harden better if it is tempered)
White chocolate to garnish, if desired

To make cake:  Mix dry ingredients in a large bowl.  Stir in the wet ingredients.  Beat until smooth.  Butter a pan and dust with flour.  Bake in oven at 350º for one hour or until toothpick is removed dry. 
(You’ll find this recipe on the back of our baking cocoa tin!)

Allow the cake to cool for about thirty minutes before “stirring” it and dumping the crumbled cake into a large bowl.  Using a big spoon or your hands, combine the cake and frosting until well-incorporated.  Roll the cake into small balls, about half the size of a golf ball.  Place on a baking sheet lined with wax paper and refrigerate for about an hour.

Meanwhile, melt the dark chocolate in a double boiler, tempering if you choose to do so. Using a fork (or a chocolate fork if you have one), dip each cake ball in the chocolate, coating it completely.  Return to wax paper and allow to cool.

If you’d like to decorate the Cake Truffles, melt white chocolate to just liquid – make sure it doesn’t get too hot, you’ll have a hard time handling it.  Pipe the white chocolate onto the cooled "truffles".

Makes about 75 Cake Truffles