Gingerbread Cake Truffles
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
39
Spice
46
Sweetness
58
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Sugar1 cup
Molasse1 large
Egg1.5 cups
Flour2 tsps
Ground Ginger1 tsp
Baking Soda1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Salt3 cup
Whole Milk1.25 cups
Powdered Sugar1 tsp
Ginger (freshly grated)1 tsp
Lemon Juice1 tsp
Lemon Zest1 tsp
Vanilla ExtractDirections:
1
For the cake: Preheat the oven to 350 degrees F
2
Grease an 8 by 8-inch baking dish
3
Line a baking sheet with waxed paper
4
Using either a hand mixer or a stand mixer, cream the sugar and butter until light and creamy
5
Beat in the molasses and egg and continue beating until fully incorporated
6
In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well
7
Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated
8
Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture
9
Repeat this process and mix until fully combined
10
Pour the batter into the prepared baking dish
11
Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 25 minutes
12
Allow the cake to cool
13
Once the cake has cooled, crumble the cake using the tongs of a fork and transfer to a large mixing bowl, making sure to break the cake apart really well
14
Add the Lemon Cream Cheese Frosting to a bowl and mix thoroughly
15
Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet
16
Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator
17
After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water
18
Making sure the water doesn't touch the bottom of the bowl
19
Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate
20
Place the chocolate covered cake truffles back on the wax paper and top with the chopped pistachios
21
Return them to the fridge to set, about 20 minutes
22
(See Cook's Note) Using a handheld mixer, or a stand mixer, cream the sugar and butter together until light and creamy
23
Add cream cheese slowly, one piece at a time, fully incorporating it after each addition
24
Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined