Mint Chocolate Cake Truffles

When I was doing the little studying I did do for my European history midterm I came accross Marie Antoinette's quote, "let them eat cake," and I thought, well, why not?

For this treat I decided to combine two things everyone loves; cake and truffles, and even though it took some work, I found it was definitely worth doing again (maybe even try it with new flavors).

Ingredients:

Cake-

1 cup flour

1/3 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup sugar

1/3ecup butter

1 egg

1 teaspoon peppermint extract

½ teaspoon vanilla extract

2/3 cup cold milk

Frosting-

2 cup powdered sugar; sifted

2 tablespoons butter

1/4 teaspoon peppermint extract

2 tablespoons milk

1 tablespoon cocoa powder

Chocolate Coating-

2 cups semi-sweet/dark chocolate chips

12 crushed up chocolate wafer cookies

Directions:

Stir together flour, cocoa powder, baking powder, salt and baking soda into a bowl. Beat together the sugar and butter on high speed of mixer until fluffy, and then beat in the egg, vanilla, and peppermint extract. Add dry ingredients to creamed mixture, alternating with milk and beating well after each addition.

I didn't crumble in the edges of the

cake since they were crispier.

Pour the batter into a greased and floured 9" round cake pan. Bake at 350 for 25-30 minutes and cool 10 minutes.

For the frosting, beat together the sugar, butter, extract and enough milk to make smooth consistency. Add the cocoa powder and mix well.

Using your hands, crumble bits of the cake into the frosting. Now, using a spoon or your hands, mix the frosting and cake until well mixed.

Mixing the frosting & cake together.

Take the frosting-cake mixture and form into small truffle-sized balls and place them onto a baking sheet.

Place the baking sheet in the freezer for 45 minutes to an hour or the refrigerator for several hours.

Remove the cake drops from their cool place and place the semisweet/dark chocolate chips in a saucepan and heat them over low heat, stirring with a wooden spoon until melted.

Using a spoon, take each individual cake drop and roll it around in the chocolate. Tap off excess chocolate and place onto a baking sheet covered with wax paper. After a minute, roll each ball into the crushed up chocolate wafer cookies (if you wait too long the chocolate will harden and the cookies won’t stick). Place the cake truffles back on the sheet and let them cool and harden. You may place them back into the freezer or refrigerator for a couple minutes to harden them as well.

Pure chocolate goodness throughout-I keep mine in the

fridge so they stay cool, but you can do whatever you want.

The result was a soft mint chocolate center with a subtle crunch of the cookies on top, all held together by a layer of chocolate. So why just "eat cake" when you could eat a cake truffle?