Holiday Velvet Cake Truffles Monday, December 23, 2013


Karen Peek

1 cup extra-virgin olive oil
1½ cups buttermilk
2 eggs
1 tsp white wine vinegar
1 tsp vanilla extract
1-2 tsp unsweetened cocoa powder
2½ cups all-purpose flour
1½ cups granulated sugar
⅛ - ¼ tsp salt
1 tsp baking soda
1 (1-oz) container red food coloring
1 (1-oz) container blue food coloring
48-56 oz white chocolate

Frosting Ingredients
1-1 1/2 (8- oz) package cream cheese (reduced fat) (room temperature)
1-1 1/2 stick unsalted butter/margarine (room temperature)
1-2 tsp vanilla extract
2 cups confectioner’s sugar
1-2 Tbsp milk (optional)


1. Preheat oven to 350°.
2. Grease two, 9-inch round cake pans.
3. In a mixer with a paddle attachment or a mixing bowl with a hand mixer, mix oil, buttermilk, eggs, vinegar, and vanilla extract until creamy.
4. In a medium bowl, add cocoa powder, flour, sugar, salt, and baking soda and whisk/sift to combine.
5. Slowly combine dry ingredients with wet, mixing on low speed. Scrape sides while mixing. Mix until smooth and well combined.
6. Divide batter in half into two bowls.
7. Fold in/lightly combine food colorings to batter, with one color in each bowl.
8. Pour cake batters into the 2 greased pans.
9. Bake in oven for 20-25 minutes, until a toothpick inserted into each cake comes out clean. Turn pans once halfway through baking process. Remove cakes when done and let cool in pans.
10. While cakes are baking, beat cream cheese, butter/margarine, and vanilla extract in a mixer/mixing bowl until frosting is light and fluffy.
11. Slowly pour in confectioner’s sugar, mixing on low speed at first. Once sugar is completely incorporated, increase speed and mix until creamy. If too thick, add milk.
12. Put each cake in a separate mixing bowl and crumble into small pieces with a fork or hands.
13. Add half the icing to one bowl and half to the other. Thoroughly combine cake and icing in each bowl.
14. With a small scoop or tablespoon, form small balls from the mixture in the mixing bowls. Place the balls on a cookie sheet lined with wax paper. Once complete, chill balls in the refrigerator for 1-2 hours.
15. After balls have chilled, make a double boiler by filling a saucepot with 1-2 inches of water and set to medium heat to simmer.
16. Add a glass bowl inside saucepot. It should sit down in the pot but not touch water.
17. Melt white chocolate in glass bowl.
18. Stir often while chocolate is melting. Once melted, remove glass bowl from saucepot.
19. Carefully dip and coat balls into melted chocolate. Place on a non-stick baking sheet, leaving a little space in between each one. Repeat until all cake balls have been dipped.
20. Refrigerate until white chocolate has hardened. Makes approximately 100 balls.

Food Coloring Colors for the Holidays
Fourth of July – red and blue
Christmas – red and green

chefs’ tips
- Store oils in a dark cool place away from heat sources and sunlight.
- Store flour in air-tight containers to prevent bugs. Adding a bay leaf to flour will also keep bugs away.
- When cracking an egg, a stray piece of shell may fall in with it. Remove quickly by scooping it up with a larger piece of eggshell.


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