Chocolate Truffle Cakes
Yield: 24
  • ½ cup salted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1¼ teaspoons vanilla extract
  • 1½ cups sifted cake flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup whole milk
  • ¼ cup sour cream
  • 2 ounces unsweetened baking chocolate, melted
  • ⅓ cup confectioners’ sugar
  • 1 recipe Milk Chocolate Truffle Filling (recipe follows)
  • Garnish: edible fresh micro daisies and micro mums*
  1. Preheat oven to 350°.
  2. Spray 2 (12-well) mini fluted cake pans† with nonstick baking spray with flour.
  3. In a large bowl, combine butter and granulated sugar. Beat at medium-high speed with a mixer until light and fluffy, approximately 3 minutes. Add eggs, one at the time, beating after each addition. Add vanilla extract, beating to blend.
  4. In a medium bowl, combine flour, baking powder, and salt, whisking well.
  5. In a small bowl, combine milk and sour cream, stirring to blend. Add flour mixture to butter mixture in thirds, alternately with sour cream mixture, beating after each addition. Add melted chocolate, stirring to blend.
  6. Using a levered 3-tablespoon scoop, divide batter evenly among wells of prepared pans. Rap pans on countertop to level batter and reduce air bubbles.
  7. Bake until a wooden pick inserted in the centers comes out clean, approximately 13 minutes. Let cool in pans for 10 minutes. Invert cakes onto wire cooling racks, and let cool completely.
  8. Dust cakes with confectioners’ sugar. Place cakes on a rimmed baking sheet or serving platter.
  9. Place Milk Chocolate Truffle Filling in a liquid-measuring cup. Fill centers of cakes evenly with warm filling. Let stand until filling thickens, approximately 30 minutes.
  10. Garnish with edible flowers, if desired.
*We garnished cakes with Micro Sun Daisies and Micro White Mums from Gourmet Sweet Botanicals.
†We used Wilton 12-well Mini Fluted Muffin pans.
Make-Ahead Tip: Cakes can be baked a week in advance, placed in an airtight container, and frozen. Let thaw completely before dusting with confectioners’ sugar and filling with Milk Chocolate Truffle Filling.
Recipe by TeaTime Magazine at