Boozy Rum Cake Truffles

When testing my from-scratch chocolate rum cake recipe, I had a bit of a bundt pan mishap and the cake ended up getting half-stuck in the pan. The pan itself is a bit old and no amount of greasing or combination of flour + grease seems to help anymore.

It happens, and in this case, I'm actually glad that it did because it led to the creation of these absolutely AMAZING Boozy Rum Cake Truffles.

You'll need a batch of rum cake to make this. You can use my Original From-Scratch Rum Cake recipe or my new Chocolate Rum Cake. You can also use a store-bought rum cake or just make a batch using your own favorite recipe.

Another idea? You can just use any cake--a plain from-scratch chocolate cake or yellow cake, a store-bought poundcake,  an (ahem) box mix cake--and douse it in rum syrup (choose either the plain or chocolate syrups from the recipes linked to above) and then proceed with the truffle recipe. Super easy!

As this cake is already naturally very moist from the soaking syrup, you don't need to add any frosting to get it to form into balls. Simple puree it in the food processor until sticky and use your hands to roll into balls that are then dipped in melted chocolate.

A food processor is key for this recipe, although you can also use a mixer with a paddle attachment.

This would make a fun dessert to serve at a holiday cocktail party. They also keep very well and can be packaged up as an edible Christmas gift idea.

You can also just leave a tray of them in your fridge and let your husband work his way through them. That works, too!

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Boozy Rum Cake Truffles Recipe
The yield depends on the size of your rum cake

1 moist rum cake (such as plain rum cake or chocolate rum cake)
1/4 walnuts (optional)
1 1/2 cups bittersweet chocolate chips
2 teaspoons coconut oil or vegetable shortening (such as Crisco)

Break the cake up into small chunks and place in your food processor along with the walnuts, if using. Process for 2-3 minutes until a smooth and sticky batter forms.

Line a baking sheet with wax paper. Taking about 2 tablespoons at a time, shape the dough into round balls and set on the baking sheet. Repeat with all the dough.

Place the chocolate chips in a bowl and melt in the microwave in 30 second intervals, stirring each time until smooth. Stir in the coconut oil or shortening to thin the chocolate and make it smooth.

Using two forks, dip each ball into the chocolate and let coat completely. Shake off excess chocolate and transfer to the wax paper-lined sheet to set.

Once all the balls are coated. Place in a cool, dry place to set for one hour. These can also set in the refrigerator. Place in small cupcake or candy wrapper cups or serve as is. Store leftovers, covered loosely in the refrigerator, up to one week.

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