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Serves
25
truffles
Prep
40
mins
Cooking
55
mins
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Chocolate Cake Truffles

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Directions
Step 1

Preheat oven to 160/180oC fan-forced. Grease 20x6.5cm round cake pan. Line with baking paper.

Step 2

Using an electric mixer, beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.

Step 3

Sift half the flour and half the cocoa over butter mixture. Add half the coconut. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour, cocoa, coconut and milk. Spoon into prepared pan. Smooth top. Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

Step 4

Process cake in a food processor until it resembles breadcrumbs. Transfer to a bowl.

Step 5

Process cream cheese and icing sugar together until smooth. Add to cake crumbs and stir to combine.

Step 6

Line a baking tray with baking paper. Roll tablespoonfuls of mixture into balls. Place on tray and refrigerate for 4 hours or until firm.

Step 7

Melt chocolate in microwave for 1 minute until melted. Pierce cake ball with a skewer, dip in melted chocolate and place on lined tray. Sprinkle with shredded coconut and place in fridge until set.

Tips

  • Sprinkle truffles with either McKenzie’s Toasted Desiccated Coconut, chopped pistachios, drizzled melted chocolate or extra cocoa powder.

Ingredients
  • 125g butter, softened
  • 1 cup caster sugar
  • 2 eggs
  • 1 1/2 cups self-raising flour
  • 1/4 cup cocoa powder
  • 1/2 cup McKenzie's Fine Desiccated Coconut
  • 1 cup milk
  • 100g cream cheese, at room temperature
  • 150g icing sugar
  • 400g milk/dark chocolate
  • 1 cup McKenzie's Moist Flakes Coconut

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Related Products


  • McKenzie's Fine Desiccated Coconut 250g

  • McKenzie's Moist Flakes Coconut 225g

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McKenzie’s Fine Desiccated Coconut ads texture and a nutty flavour to your baking.

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