These indulgent mini-cakes are inspired by another great treat: chocolate truffles. They're filled and topped with ganache and sprinkled with crystallized ginger, pistachios and cacao nibs. Serve these chocolate truffle cakes for your next special occasion.
Gluten-free baking has come a long way. Creative new foods and decadent treats that everyone can enjoy are now on the table! You don't always have to mix, measure and put all the ingredients together yourself. Many companies, like Betty Crocker, offer delightful, gluten-free baking mixes (like gluten-free devil's food cake mix) that are easy for you to use to create many gluten-free goodies like these mini-truffle cakes!
Tip: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.
Chocolate truffle cakes
Recipe courtesy of Betty Crocker
- 1-1/2 cups semisweet or bittersweet chocolate chips
- 3/4 cup whipping cream
- 1 box Betty Crocker Gluten Free devil's food cake mix
- Water, butter and eggs, as called for on the cake mix box
- Nonstick cooking spray
- Optional garnishes: Roasted cacao nibs, chopped dark chocolate, crystallized ginger, dried sweetened cranberries, chopped pistachio nuts, shredded coconut, toasted and sliced almonds
- Preheat your oven to 350 degrees F. Lightly spray 46 mini-muffin cups with the cooking spray.
- Add the chocolate chips to a medium-sized glass bowl.
- In 2-cup glass liquid measuring cup, microwave the whipping cream, uncovered, on high for 1-1/2 minutes, or until hot. Pour the cream over the chocolate chips and let stand for about 5 minutes.
- Stir the mixture until smooth, then refrigerate for about 40 minutes, stirring every 10 minutes, until it's thick.
- Make the cake batter as directed on devil's food cake mix box. Fill the mini-muffin cups 3/4 full (about 1-1/2 measuring tablespoonfuls each).
- Bake for 11-14 minutes or until tops spring back when lightly touched. Cool for 5 minutes. Carefully remove the mini-muffins from the pan and place them on a cooling rack. Cool completely.
- If necessary, heat the chocolate mixture in the microwave, at 15-20 second increments, stirring every 10 seconds until smooth and it reaches piping consistency.
- Place 1/2 cup of the chocolate mixture into a decorating bag fitted with a round tip with a 1/8-inch opening. Insert the tip into top center of one cake at a time, about halfway down into cake. Gently squeeze the decorating bag, pulling upward until the cake swells slightly and the filling comes to the top. Repeat with the remaining cakes.
- Place the remaining chocolate mixture in a small microwavable bowl. Microwave uncovered for about 30 seconds or just until soft enough to spoon over. Stir until smooth.
- Spoon the warm chocolate mixture over each cake. Top with garnishes, and store loosely covered in the refrigerator.
Devour these decadent treats!
More Gluten-free Goodie recipes
Raspberry scones with lemon drizzle icing
Flourless chocolate-cranberry crinkle cookies