Ready to make chocolate cake truffles (also called cake balls) spiced with garam masala, spiked with Grand Marnier and dipped in white chocolate?

I’m still eating these in shock because I actually made something this delicious and a little out of my baking comfort zone! There was a bit of a learning curve with the double boiler and chocolate dipping technique, so they may not have all turned out perfect, but I did get some pretty ones.

This recipe requires a double boiler, which I made by placing a smaller glass bowl over a pot filled with a few inches of water. Click here to check out 3 different ways to make one yourself.

Ingredients for Spiced and Iced Chocolate Cake Truffles

For the cake truffles:

• ½ cup melted butter
• 3 eggs
• 1 cup milk
• 1 tsp Garam Masala spice
• 4 tbsp of Grand Marnier
• 1 box Chocolate Cake Mix 
• 1 tub Chocolate Frosting

For the Icing:

• 1 bag white chocolate chips
• 2 tsp canola oil (add more if needed)
• Garam masala to dust on top

How to Make Spiced and Iced Cake Truffles

1. Heat oven to 350 degrees F.
2. Spray a 9×12 baking dish with non-stick spray, or grease and flour it. Both work fine. (you can also use a different size dish)
3. Make the cake according to box directions.
4. In a large bowl, whisk together melted butter, eggs, milk and cake mix until just combined.
5. Add the garam masala and Grand Marnier and stir until smooth.
6. Let cake cool completely.
7. Crumble the cooled cake into a large bowl.
8. Add the chocolate frosting to the cake crumbs and mix thoroughly with hands or spatula until combined.
   

Final Steps for Cake Balls

1. Use your hands to form the cake mixture into small balls (or truffles) and place cake balls on parchment or foil lined baking sheets (or a foil tray like I had) and transfer to freezer to chill for 10 minutes.

2. While the cake balls are chilling, prepare your white chocolate dipping sauce. Place white chocolate chips in your double boiler, add oil and stir until smooth

3. Add a little more oil if it doesn’t seem smooth enough. Sometimes it takes some effort, a lot of stirring and a little more oil to make it the right consistency for dipping.

4. Remove cake balls from freezer.

5. It’s not as easy as you might think to dip chocolate balls! I ended up going with a method where I stabbed each one with a fork, swirled and dipped, then used another fork to push it off and sit on a baking sheet. I started out with some pretty rough looking cake balls!

6. After you get the hang of it, let your chocolate coating set and then dust your cake balls with a little more garam masala.

Store these in an air-tight container in the fridge or freeze for longer storage.

You’ll be amazed how good these are! I can’t wait to make more, and even ordered sticks so I could make cake pops next time! I think that might help with the dipping too.