Easy dark chocolate raspberry cake truffles


9-inch baked and cooled dark chocolate cake
1/4 cup of real raspberry jam
1/2 cup of dark chocolate buttercream frosting
about 1/8 of a cup of raspberry or cherry liqueur
dipping chocolate (white and dark)


Crumble cooled cake into mixing bowl (stand mixer works best). Add frosting, jam, and liqueur; mix until well blended and cake is saturated.
Scoop mix into balls and place on parchment (or waxed) paper. Freeze uncovered until set enough to handle. Melt dipping chocolate until smooth. Dip balls (truffles) and replace on parchment. When chocolate is set, melt a small amount of white dipping chocolate. Dip fork into white chocolate and drizzle over truffles.

Helpful Hints:

Note from the chef: At the bakery, we make everything from scratch, but a cake-mix cake and store-bought frosting would work (they're just not as good!).

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