Chocolate B-Day Truffles



Chocolate Birthday Cake Truffle

makes 35-40 truffles


1 recipe chocolate cake (recipe below)

1 recipe chocolate birthday sand (recipe below)

1 recipe vanilla soak (recipe below)

⅛ cup rainbow sprinkles

1 package of white chocolate coating (recipe below)


CAKE TRUFFLE INSTRUCTIONS

combine the cake scraps and half the vanilla soak in a medium sized bowl and toss with your hands until moist enough to knead into a ball. if it is not moist enough to do so, slowly add the rest of the soak and knead it in. you want the filling to be quite moist and soft, not chewy. When this is combined, add your sprinkles.using a tablespoon, scoop even balls, each half the size of a ping-pong ball. roll each one between the palms of your hands to shape and smooth it into a round sphere.put the malt sand in a medium bowl and set aside.with latex gloves on, put 2 tablespoons of the white chocolate coating in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate to your palm as needed.put 3 or 4 chocolate-covered balls at a time into the bowl of chocolate birthday sand. immediately toss them with the sand to coat, before the chocolate shell sets and no longer acts as a glue (if this happens, just coat the ball in another thin layer of melted chocolate).refrigerate for at least 5 minutes to fully set the chocolate shells before eating or storing. in an airtight container, the truffles will keep for up to 1 week in the fridge.


chocolate cake

makes ¼ sheet pan of cake


115 g unsalted butter, at room temperature (1 stick or 8 tablespoons)

225 g granulated sugar (1 cup and 2 tablespoons)

60 g light brown sugar (¼ cup, tightly packed)

3 large eggs

110 g buttermilk (½ cup)

105 g grapeseed oil (½ cup and 3 tablespoons)

5 g vanilla extract (1 ¼ teaspoon)

154 g cake flour (1 ¼ cups)

70 g cocoa powder (½ cup)

6 g baking powder (1 ½ teaspoons)

7 g kosher salt (1 ¾ teaspoons)


heat oven to 350.combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more.on low speed, stream in the buttermilk, oil, and vanilla. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is much lighter in color, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. don’t rush the process. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for the liquid. there should be no streaks of fat or liquid. stop the mixer and scrape down the sides of the bowl.on low speed, add the cake flour, cocoa powder, baking powder, and salt. mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. scrape down the sides of the bowl.pan-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan. give the bottom of your cake pan a tap on the countertop to even out the layer. bake the cake for 30-35 minutes. the cake will rise and puff, rising to the top of the sheet pan. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). the cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.


Chocolate birthday cake sand

makes about 275 g (2 ¼ cups)


100 g granulated sugar (½ cup)

25 g light brown sugar (1 and ½ tablespoons tightly packed)

90 g cake flour (¾ cup)

2 g baking powder (½ teaspoon)

2 g kosher salt (½ teaspoon)

8g cocoa powder (1 tablespoon)

20 g rainbow sprinkles (2 tablespoons)

40 g grapeseed oil (¼ cup)

14 g clear vanilla extract (1 tablespoon)


Heat the oven to 300.Combine the sugars, flour, baking powder, salt and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.Let the crumbs cool completely. Grind for sand. the crumbs and sand will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.


vanilla soak


makes about 1/4 cup ( 90 grams)

55 g milk (¼ cup)

22 g tahitian vanilla extract (2 tablespoons)

whisk together the milk and vanilla extract.

White chocolate coating

makes 360 g (about 2 cups)

350 g white chocolate, melted 6 oz

10 g neutral oil 1 T


in a small bowl, whisk together melted white chocolate and oil until homogenous, keep warm before using.