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Gluten-Free Chocolate Truffle Cakes
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Prep Time:
40 minutes
Total Time:
1 hour 40 minutes
Decadent gluten-free chocolate truffle mini cakes filled and topped with rich ganache, crystallized ginger, pistachios, and cacao nibs - a luxurious holiday gift idea.
Ingredients:
  • 1 1/2 cups semisweet or bittersweet chocolate chips
  • 3/4 cup whipping cream
  • 1 box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
  • Water, butter and eggs called for on cake mix box
  • Roasted cacao nibs
  • Chopped dark chocolate
  • Crystallized ginger
  • Dried sweetened cranberries
  • Chopped pistachio nuts
  • Shredded coconut, toasted
  • Sliced almonds, toasted
Instructions:
  • Place chocolate chips in a medium glass bowl. Microwave cream in a 2-cup glass liquid measuring cup on High for 1 1/2 minutes or until hot. Pour hot cream over chocolate chips and let it sit for 5 minutes. Stir until smooth. Chill in the refrigerator for about 40 minutes, stirring every 10 minutes, until thick.
  • Preheat oven to 350°F and generously coat 46 mini muffin cups with cooking spray.
  • Prepare the cake batter following the instructions on the box. Fill each cup three-fourths full with about 1 1/2 measuring tablespoonfuls.
  • Bake for 11 to 14 minutes or until the top bounces back when lightly pressed. Let it cool for 5 minutes, then carefully transfer from the pan to a cooling rack and cool completely, approximately 20 minutes.
  • Heat the chocolate mixture in the microwave on medium (50%) for 20 seconds, stirring every 10 seconds until smooth. Transfer 1/2 cup of the chocolate into a decorating bag fitted with a round tip with a 1/8-inch opening. Pierce the top center of each cake with the tip about halfway down and gently squeeze the bag, pulling upward until the cake swells slightly and the filling reaches the top. Repeat with the rest of the cakes.
  • Transfer the remaining chocolate mixture to a small microwavable bowl. Microwave uncovered on High for about 30 seconds, or until it's soft enough to spoon over and glaze the cakes. Stir until smooth, then spoon the warm chocolate mixture over each cake. Add garnishes on top, and store the cakes loosely covered in the refrigerator.

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