Description
These Russian Cake Truffles combine a tender poppy seed cake with creamy sweetened condensed milk and Cool Whip, rolled into bite-sized treats and dipped in melted chocolate. The truffles are decorated with white chocolate chips for an elegant finish. Perfect for parties or a decadent dessert, these truffles offer a unique texture and rich flavor that is sure to delight.
Ingredients
Scale
Cake Batter
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 5 eggs
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 3/4 cup poppy seeds
- 2 cups water
Filling
- 6 oz sweetened condensed milk
- 8 oz tub Cool Whip (whipped topping)
- 3/4 cup chopped walnuts (optional)
Coating and Decoration
- 1/2 of one bag of chocolate truffles (to melt and dip)
- 3/4 to 1 cup white chocolate chips (for decoration)
Instructions
- Prepare Cake Batter: In a mixing bowl, combine the flour and baking powder. In a separate bowl, beat the eggs with sugar and vanilla extract until light and fluffy. Gently incorporate the flour mixture into the egg mixture, then stir in poppy seeds and water until smooth.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased and floured baking pan. Bake for approximately 90 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely after baking.
- Make Filling: In a bowl, fold together the sweetened condensed milk, Cool Whip, and chopped walnuts (if using). This mixture will form the creamy center of the truffles.
- Form Truffles: Crumble the cooled cake into a large mixing bowl. Add the prepared filling and mix thoroughly until the mixture can be shaped easily. Form the mixture into small balls, each approximately one inch in diameter. Place them on a baking sheet lined with parchment paper and chill in the refrigerator for 30 minutes to firm up.
- Melt Chocolate for Dipping: In a microwave-safe bowl or using a double boiler, gently melt the chocolate truffles until smooth and fluid. Stir occasionally to avoid burning.
- Dip and Decorate: Using a fork or dipping tool, dip each cake ball into the melted chocolate, ensuring it is completely coated. Place the dipped truffles back on parchment paper. While the chocolate is still wet, sprinkle white chocolate chips on top for decoration. Allow the chocolate to set at room temperature or chill briefly to harden.
- Serve and Store: Once set, serve the truffles chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- For a nut-free version, omit the walnuts or substitute with finely chopped seeds.
- Ensure the cake is completely cooled before crumbling to avoid a soggy mixture.
- Use good-quality chocolate for dipping to achieve a smooth finish.
- If desired, you can roll the truffles in cocoa powder or sprinkles instead of dipping in chocolate.
- These truffles freeze well; thaw in the refrigerator before serving.
