German Chocolate
German Chocolate Truffles because who doesn’t love the cake in the shape of little balls.
German Chocolate Cake: chocolate cake made with sweeter chocolate than regular chocolate cake or Devil’s food cake. German Chocolate cake is topped with coconut-pecan frosting and is traditionally made in layer cake.
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My husband started laughing when he saw the ingredients for this sitting on the counter. Shoutout to Granny Faye for this one. Jacob said that she absolutely loved German Chocolate cake, it was her favorite. So, every year on her son’s birthday, my Father-in-Law, she would make the German Chocolate cake because she would forget it was her favorite, not his. If you knew her, it’s just really funny lol.
Anyways, I’ve been debating making bake calls, aka Cake Truffles, for the last couple weeks and I finally decided to roll my sleeves up and get busy. The beauty of cake truffles is you can make really any kind, whatever your favorite is: give it a go. Just mix up the cake flavor & icing and toppings and the options are endless.
And like usual, I picked a varietal with coconut in the recipe. German Chocolate. Like Granny Faye, I too, love the coconut-pecany goodness that is German Chocolate cake. Except when you make them into cake truffles, you can trick your kids into eating them because they can’t see the pecans. Winning.
German Chocolate Cake Balls
Ingredients
- 1 German Chocolate cake (boxed or homemade),
- baked & cooled
- 1 tub Coconut-Pecan icing (I used Duncan Hines)
- 2 bags chocolate chips, milk chocolate or semisweet
- 2 T. coconut oil
- 1 cup sweetened coconut, toasted
- 1 cup sweetened coconut
Instructions
- Bake the cake according to the directions on the box. Let the cake cool completely and chop into pieces. Place into a large bowl.
- Pour the icing into a bowl and microwave for 20 seconds to lightly loosen the icing. Pour into the cake.
- Using a cookie scoop, scoop the cake onto a cake pan covered with parchment paper. Place pan in the freezer while you prepare the toppings.
- Melt chocolate and coconut oil together in a large glass bowl, microwaving in 20 second intervals and stirring.
- Using two forks, roll the cake balls into the melted chocolate and then roll or top in the white coconut or toasted coconut. Feel free to use chopped toasted pecans for topping, as well. Place on a baking sheet lined with parchment paper.
- Place the baking sheet in the fridge to chill to 20 to 30 minutes to let the chocolate harden.
