Chocolate Ginger Pound Cake Balls

Chocolate Cake Truffles with Ginger

By: Sheilah Kaufman

National Chocolate Cake Day is this coming Wednesday, so I thought I would share this unique chocolate cake recipe with you all. It was adapted from an original Southern Living recipe that someone else adapted, then I added my two cents! 

  • 1 (11 oz.) Enteman's All Butter Loaf Cake
  • 1/ 4 cup unsalted butter
  • dash of salt
  • 8 oz. confectioners' sugar
  • 1 1/ 2 to 2 or more tablespoons milk or Almond milk
  • 1 teaspoon vanilla
  • 1/ 3 cup finely chopped crystallized ginger, plus 1 tablespoons for garnish
  • 4 or more oz. 60% cacao bittersweet chocolate
  • 2 oz. or more semisweet chocolate chips  

Place cake in a large bowl and break into small crumbs with your hands.

Prepare butter cream frosting: using a hand or stand mixer, beat the butter and salt on medium speed until mixture is creamy,  a minute or two.  Gradually add confectioners' sugar alternating with 1 to 1 1/2 tablespoons of milk, beating on low speed until smooth and blended after each addition. Stir in vanilla. If frosting is too thick, beat in another tablespoon of milk, a little at a time.

Add about 1/ 3 cup of the frosting to the crumbs and the ginger, mixing until it holds its shape in a ball. Add more frosting if needed, mixing well.

Shape into 1/ 2 to 1-inch balls and place on a cookie sheet lined with waxed paper. You should have about 36 balls.

In a double boiler over simmering water, or in a glass bowl in the microwave or over a pan of simmering water, melt the chocolates.

Using a spoon, place each ball in the chocolate to coat, then on the prepared pan. Sprinkle with the tablespoon of ginger. Let the chocolate harden at room temperature or in the refrigerator. If desired place each ball in a mini cupcake paper or on a lollipop stick.

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SHEILAH KAUFMAN - Recipes

A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!