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Ingredients
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Base Ingredients
Coating
Method
Cake Preparation
- 1
Make the Cake
Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 2
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- 4
Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 5
Let the cake cool completely in the pan before removing it and crumbling it into a large mixing bowl.
Truffle Assembly
- 6
Mix the Truffle Base
To the crumbled cake, add the cake batter ice cream and mix until well combined. The mixture should be slightly sticky but moldable.
- 7
Using your hands, form small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- 8
Once all the mixture has been rolled into balls, place the baking sheet in the freezer for at least 30 minutes to firm up the truffles.
Coating the Truffles
- 9
Melt the Chocolate
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each until smooth.
- 10
Remove the truffles from the freezer. Dip each truffle into the melted white chocolate, allowing excess chocolate to drip off.
- 11
Immediately roll the dipped truffle in rainbow sprinkles before the chocolate sets. Return to the baking sheet once coated.
- 12
Repeat the dipping and coating process for all truffles. Once completed, place the truffles back in the refrigerator for the chocolate to set.
