Make truffles. In advance, use 18 oz. of dark cocoa Candy Melts candy to make 24 to 28 truffles, approx. 1 1/8 in. dia. Melt 6 oz. of Candy Melts candy according to package directions. Dip truffles in melted candy, set on parchment-covered cake board, and immediately sprinkle with ground nuts. Chill until set, about 15 to 20 minutes.
Make cake. Bake and cool two-layer 8 in. cake according to recipe directions. Fill and layer on cake board. Make chocolate buttercream icing. Use angled spatula to ice smooth with icing.
Decorate cake. Melt one bag of Candy Melts candy according to package directions. Use melted candy in cut decorating bag to cover top of cake and pipe drips down side. Arrange truffles on top of cake. Chill until set, about 15 minutes.
It's easy to accent dipped candy with fun toppings. Immediately after dipping, roll the candy in your favorite topping and refrigerate. Chopped nuts, Wilton Sprinkles and Nonpareils, shredded coconut or cocoa powder are delicious choices.
Rated 3 out of
Making the cake would not be difficult. However, cutting the truffle topped cake into 20 slices seems nearly impossible. Once hardened, the truffles could not be cut. They would simply fall off. Are you supposed to remove the truffles before cutting
Date published: 2014-03-10
Rated 2 out of
At first sight this cake looks amazing, decadent and everything you want in a chocolate cake. I made this cake for my daughter's birthday today. I would have to say that if I made it again, I would use ganache in place of the chocolate melts on top. The chocolate ends up too hard. It was WAY too hard to cut through when serving. The chocolate came off in large chunks and pretty much ruined the whole appearance of the cake. Maybe it needed to be spread on a bit thinner, but I wanted it to look like the photo, which looked pretty thick. It tasted great, but I think I will forgo the candy melt top next time.