It's October guys and gals! Which means Halloween is a mere 3 weeks away.
Are you lot trick or treating? taking the kids trick or treating? or even throwing a Halloween party?
And do you have any idea what
Me neither! I've never dressed Faith up for Halloween (Christmas however is a whole other story - toddler dressed as a reindeer anyone?) So I'm a bit stumped.
So I thought I'd whip up a gorgeously spooky party treat that even Dracula would be proud of.
Talking about Dracula, will you be around Dublin this year? Well I heard through the grapevine about the fabulous Bram Stoker Festival. Me? I'd love to go but with living all the way over in Donegal I doubt that'll happen this year. I'll have to make a plan of including it in next years plans.
Anyways I diverge, If I was to hold a Halloween party I would definitely serve up these little Red Velvet Cake Truffles. The red colour is spooky enough as it is (pass them off as 'Blood Truffles' for your little Vamps)
They're not overly sweet, perfectly bite sized and easy peasy to make.
Bake a red velvet cake, blitz it into crumbs, stir in some cream cheese frosting, roll into balls and then coat with chocolate. Definitely not rocket science and if you still feel like it's a bit complicated you can always use the box red velvet cake. Even more time saved.
So treat your little monsters this Halloween with some little cakey truffles of goodness.
Makes 40-50 cake truffles
For the Cake:
250g / 2/12 Cups Plain Flour
1 Tsp Baking Powder
25g / 3 Tbsp Cocoa Powder (the baking kind not the drinking kind)
115g / 1/2 Cup Butter
300g / 1 1/2 Cup Caster Sugar
1 Tsp Vanilla Extract
240ml / 1 Cup Buttermilk
Red Food Colouring
For the Cream Cheese Frosting:
35g / 3 Tbsp Butter
100g / 1/2 Cup Cream Cheese
200g / 1 1/2 Cup Icing Sugar
400g / 14 Ounces Milk Chocolate
Preheat your oven to 170c / 350f and grease and line 2 9 inch / 20cm round cake tins.
In a bowl sift together the flour and the baking powder and set aside for later.
In a large bowl beat together the butter and the sugar until light and fluffy.
Add the eggs one at a time, beating well between each addition, the follow by adding in the vanilla extract.
In a jug whisk together the buttermilk and the red food colouring.
Now alternatively add the flour mixture and the buttermilk mixture to the butter in three additions, starting with the flour and ending with the flour.
Fold it gently only just combined and then separate the batter evenly between your two tins.
Bake the cakes on the middle shelf of your oven for 25-30 minutes or until a skewer inserted into the centre of your cake comes out clean.
Remove the cakes from their tins and transfer them to a wire cooling rack and allow them to cool fully.
Once the cakes are cooled crumble them up into a bowl until they resemble bread crumbs.
In a separate bowl start making your cream cheese frosting.
Beat the butter until soft and smooth.
Then taking your cream cheese, drain of any liquid and the place the cream cheese into the bowl with the butter (make sure your cream cheese is cold straight from the fridge)
Beat until just combined, it is imperative that you don't over beat the cream cheese. The more you beat it the more liquid it will become.
Sift in half of your icing sugar and beat, then add in the remaining icing sugar and beat again.
Now add you cream cheese frosting to the cake crumbs a couple of tablespoons at a time.
You probably won't need it all so add it in slowly, you want the red velvet cake to just start coming together. Any left over cream cheese frosting can be frozen for later use.
Start rolling the mixture into teaspoon sized balls. Once all the mixture has been rolled into balls pop them into the fridge while you melt your chocolate to harden up.
In a bowl over a saucepan of simmering water place 3/4 of your chocolate and melt it till it's almost all completely melted. Now remove it from over the pan, add the remaining 1/4 of your chocolate and keep stirring until it's nice a smooth.
Take your cake truffles out of the fridge and now you can start coating them in chocolate.
Once they're all chocolate covered leave them on the counter to harden for a couple of hours (or even over night if this is handiest) don't pop them into the fridge as this can make the chocolate bloom (those little white bits you find on chocolate that's been hanging around for a while, it doesn't make it inedible it's just not pretty.