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You are here: Home / Food / Red Velvet-Almond Cake Ball Truffles

Red Velvet-Almond Cake Ball Truffles

February 9, 2015 by Brett Youmans 3 Comments

In my opinion, no meal is complete without a sweet treat at the end and that’s especially true for Valentine’s Day.  When my friends at Colavita asked me to create a special meal for Valentine’s Day, I knew it had to be special.  I also wanted to create something with wide appeal that would be easy to make.  For the main course I chose Involtini di Manzo.  Involtini means “little bundles” and the dish turned out crazy-good so I needed an equally delicious dessert to finish the meal.

No meal is complete without a sweet treat at the end and these Red Velvet-Almond Cake Ball Truffles are perfect in every way!

These Red Velvet-Almond Cake Ball Truffles are perfect in every way:  Chocolaty.  Moist.  Beautiful.  Delicious.  And can you believe they’re made with olive oil?  Colavita Olive Oil to be exact — heart healthy and Cupid approved!  Score!

Best of all, they are super easy to make!  Simply roll cake mixture into tablespoon-size balls, drizzle with chocolate, and then sprinkle with nuts.

Roll cake into tablespoon-size balls, drizzle with chocolate, sprinkle with toasted almonds and enjoy!

Encased in silky smooth chocolate and topped with toasted almonds, the inside is a chocolaty red velvet cake that’s super moist thanks to the addition of olive oil.  Bet you can’t eat just one!

Roll cake into tablespoon-size balls, drizzle with chocolate, sprinkle with toasted almonds and enjoy! Red Velvet Almond Cake Ball Truffles

Red Velvet-Almond Cake Ball Truffles
 
Print
Prep time
15 minutes
Cook time
20 minutes
Total time
35 minutes
 
Encased in silky smooth Bacci Chocolate and topped with toasted almonds, the inside is a chocolaty red velvet cake that’s super moist thanks to the addition of extra virgin olive oil. Bet you can’t eat just one!
Author: Brett@GreenThumbWhiteApron.com
Recipe type: Dessert
Serves: 18
Ingredients
  • ½ cup plus 2 tablespoons all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup buttermilk
  • 1 tablespoon red food coloring
  • 5 tablespoons Colavita Extra Virgin Olive Oil, divided use (plus additional for pan)
  • ⅓ cup plus 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • ½ cup sliced toasted almonds, divided use
  • 2 tablespoons almond liqueur
  • 1 (3.5-ounce) Perugina Bittersweet Classic Bar, chopped
  • 1 (3.5-ounce) Perugina Milk Chocolate Bar, chopped
Instructions
  1. Heat oven to 325. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside. In a glass measuring cup, mix together the buttermilk and food coloring; set aside. Generously grease a 9-inch by 5-inch loaf pan with olive oil; set aside.
  2. In a medium bowl, mix 4 tablespoons plus 1 teaspoon olive oil, sugar, and vanilla with an electric mixer until sugar dissolves, about 5 minutes. Add the egg and beat well. With mixer running on low, gradually add the flour mixture and buttermilk mixture, alternating until well combined.
  3. Spread mixture into prepared pan and bake 19 - 24 minutes or until cake tests done. Let cake cool in pan 10 minutes and then invert cake onto a wire rack to cool completely.
  4. Add ¼ cup almonds to the bowl of a food processor and pulse until finely ground. Break up the cake into pieces and add to the processor. Drizzle the liqueur over the cake and pulse until combined and cake begins to clump together. Roll cake into 18 tablespoon-size balls and place in refrigerator to chill for 15 minutes or until firm.
  5. Meanwhile, place chocolate and remaining 2 teaspoons olive oil in a glass bowl over a pot of simmering water and stir until melted and smooth.
  6. Dip or drizzle cake balls in chocolate to cover completely and sprinkle with remaining ¼ cup almonds. Refrigerate until chocolate is set, about 15 minutes.
3.2.2925

Roll cake into tablespoon-size balls, drizzle with chocolate, sprinkle with toasted almonds and enjoy!

The post Red Velvet-Almond Cake Ball Truffles is sponsored by Colavita.  I have been using Colavita’s quality products for many years and this trusted family brand is a perfect fit for my garden to table creations.  For more information, please visit Colavita.com.

No meal is complete without a sweet treat at the end and these Red Velvet-Almond Cake Ball Truffles are perfect in every way!

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Filed Under: Food, Popular Posts Tagged With: Almonds, Cake Balls, Chocolate, Holiday, Olive Oil, recipe, Recipes, Red Velvet Cake, Valentine's Day

« A Delicious Taste of Italy: Involtini di Manzo
Spring Is Almost Here — Are You Ready To Garden? »

Comments

  1. Mary Louise says

    February 9, 2015 at 9:02 pm

    Brett — Another beautifully presented and deliciously creative recipe for us to enjoy. Your Green Thumb and White Apron talents continue to amaze and delight! Bon Appetit, Y’all 🙂 🙂 🙂

    Reply
    • Brett Youmans says

      February 10, 2015 at 12:56 pm

      Aw, thank you so much Mary Louise! You always know how to make my day! 🙂

      Reply
  2. Julia says

    February 28, 2016 at 12:02 am

    Hi Brett, I made these last week and they were a HUGE hit! I’m planning on making them again but serving them to an all-age crowd, so I’m wondering if there’s a non-alcoholic substitute for the almond liqueur (just on principle) 🙂

    Reply

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Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
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