Moist and tender cake layers, rich mocha frosting, and just a hint of tartness from orange preserves, all perfectly wrapped up and rounded off in these adorable little truffles. This is a great alternative to a regular cake, especially if you are transporting it, or don't have the time to frost and decorate the cake. If you wish, you can use sprinkles instead of icing sugar. Because after all, sprinkles make everything even better.
Ingredients
For the chocolate cake
150 grams butter, softened
200 grams light brown sugar
2 small eggs
100 ml oil
100 grams plain Greek yoghurt
1 teaspoon vanilla
250 grams plain flour
2 teaspoons baking powder
1 teaspoon baking soda
30 grams unsweetened cocoa powder
100 ml hot coffee
For the mocha buttercream
100 grams butter, softened
100 grams icing sugar
50 grams instant vanilla pudding powder
2 teaspoons instant coffee granules
3 tablespoons double cream
To assemble
2 tablespoons orange preserves
icing sugar, for decoration
Preparation
To make the cake, start by sifting together the flour, cocoa powder, baking powder and baking soda. In a large bowl, beat the butter with the brown sugar for about two minutes on the highest setting, or until uniform in colour and creamy. Add the eggs, one at a time, blending well after each. Add in the yoghurt and oil, followed by vanilla. Blend well, then add the dry ingredients and whisk until just barely blended. Finally, add the coffee and whisk until combined. Take a 23x30 cm (9x13") cake pan, grease and flour the base and sides. Pour the cake batter in, level it as much as you can and bake it in a preheated oven, at 180˚C (350˚F) for about 30-35 minutes. Check it with a skewer to make sure it isn't overbaked. Let the cake cool in the pan for 10 mins, then transfer it to a wire rack to cool completely.
Before you start making the buttercream, sift the icing sugar twice. Beat the softened butter with an electric mixer on high for about 3-4 minutes, until it lightens up and becomes smooth and creamy. Add the coffee granules, and blend it really well. Add the icing sugar in three additions, mixing well after each. Finally, add the double cream gradually, and continue beating for about 2-3 minutes, until completely light and fluffy.
When the cake is thoroughly chilled, crumble it up with your hands until you get fine crumbs. Add in the buttercream and start mixing with an electric mixer on low. Keep mixing on low while slowly adding the orange preserves. Increase the speed and mix for about 30 seconds more, to completely blend the batter. Put the batter in the fridge for about 30-45 minutes, to firm up. Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Using a small cookie scoop (about a tablespoon of the batter), take out the batter and roll it gently between your palms to shape the truffles. Place them on the lined baking sheet and put them in the fridge for at least an hour. When ready to decorate, roll them into icing sugar or unsweetened cocoa powder, and keep refrigerated until serving time. Yields 45 truffles.
