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Chocolate Mini KISSES Truffle Cake

Details

Time
10 hours
Skill Level
Expert
Yields
1 cake

The only thing more indulgent than a chocolate truffle is a chocolate truffle cake. Use HERSHEY'S MINI KISSES Milk Chocolates to garnish this rich and chocolatey cake. Top with a whipped cream or fresh fruit and delight your favorite chocolate lover with this amazing cake.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
18 minutes
Cool Time
1 hour 30 minutes
Chill Time
8 hours

Ingredients

  • 1-1/4 cups
    butter (2-1/2 sticks) (no substitutions)
  • 3/4 cup
    HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 cup
    sugar, plus 1 tablespoon, divided
  • 1 Tbsp
    all-purpose flour
  • 2 tsps
    vanilla extract
  • 4
    eggs, separated
  • 1 cup
    HERSHEY'S MINI KISSES Brand Milk Chocolates
  • 2 tsps
    HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 tub
    frozen whipped topping (8 oz.), thawed

Step-By-Step Directions

Equipment Needed 
oven oven
9-inch springform pan 9-inch springform pan
mixing bowl mixing bowl
rubber scraper rubber scraper
wire rack wire rack
refrigerator refrigerator
mesh strainer mesh strainer
microwave microwave
1

Heat oven to 425°F. Grease bottom of 9-inch springform pan.

2

Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes.

3

Stir in flour and vanilla; add egg yolks, beating well after each addition. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.

4

Bake 15 to 18 minutes or just until edges are firm (1-inch circle in center will be soft). With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.

5

Cover; refrigerate at least 6 hours. Sift 2 teaspoons cocoa over whipped topping; stir until well blended. Garnish cake with chocolate topping. Cut cake while cold; garnish with additional chocolates.

Additional questions?