dark chocolate cake with cherry pop rocks covered truffles + a {GIVEAWAY!}

T-minus seventeen days.

Until Cupid shoots his arrow.

What do you think Cupid is doing now to prepare for Valentine’s Day? Target practice? Writing his own valentines? Or, shopping at Barney’s for some brand spanking new white unmentionables? Probably a little of all three.

Cupid does visit our household on Valentine’s Day, but it’s more like his half cousin, the pizza delivery guy. Every Valentine’s Day, Mr. B and I celebrate the day of love by ordering pizza and watching a movie in our pj’s while sipping some red wine. For us, keeping it simple means a stress free holiday with more time for snuggles.

However, even though we fly under the Valentine’s Day radar compared to most couples, I always make sure to make a sweet for my sweet. In years past, I’ve made spicy brownies, chocolate mousse, and candy hearts, but this year, Cupid hit the bulls-eye because I’ve created a spectacular cake with the help of my friends from Lindt Chocolate!

Have you ever had a Lindt LINDOR Milk Chocolate Truffle? These aren’t your ordinary truffles my friends, oh no. The Lindt Master Chocolatiers have been perfecting these irresistibly smooth chocolate truffles since 1949. The moment you break the shell of a LINDOR truffle and, as it melts, in your mouth, you will enter into a chocolaty state of bliss.

So, what better way to celebrate and enjoy a milk chocolate LINDOR truffle then on top of a cake! This double-layered dark chocolate cake with chocolate frosting & chocolate ganache will make your sweet smile from ear to ear. But! It’s Valentine’s and so let’s go the extra mile and dip the tops of these milk chocolate LINDOR truffles into chocolate ganache and then top them with cherry pop rocks. Place the truffles on the cake and voila! Chocolate Valentine heaven!

But the smooth irresistible chocolate flavor doesn’t stop there! Lindt is giving away a 75-count bag of LINDOR milk chocolate truffles to one lucky reader! Just think, these truffles will “melt” your sweet’s heart. Ahhhhhhhhh. All you have to do is leave a comment below telling me, who is your Valentine this year?


Giveaway details: One US resident winner will receive a 75- count bag of LINDOR milk chocolate truffles. The winner will be chosen randomly and will have 48 hours to respond. This giveaway will run from Wednesday January 28th to Sunday February 1st at 9pm MST. Good luck! 

Now, pass me a slice of this cake!

***This post was sponsored by the wonderful folks at Lindt Chocolate. As always, all opinions expressed are 100% my own!***

 Dark Chocolate Cake with Cherry Pop Rocks Covered Truffles


for the cake:
1 egg, beaten 
1 cup buttermilk
2/3 cup vegetable oil
2 cups all-purpose flour
1 3/4 cups granulated sugar
1/2 cup unscented cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 cup hot brewed coffee 

for the chocolate frosting:
1 cup granulated sugar
1/2 cup whole milk
6 tablespoons unsalted butter
2 cups semi-sweet chocolate chips
1 to 2 teaspoons hot brewed coffee

for the ganache:
1 1/2 cups dark chocolate chips

for the covered truffles:
1 1/2 cups semi-sweet chocolate chips
1/3 cup cherry pop rocks
45 Lindt LINDOR milk chocolate truffles 


for the cake:
Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick cooking spray. Note: this recipe can make three cake layers, so you will have leftovers. Just save a 1/3 of the batter to make a smaller cake if desired. 

In a large bowl, combine egg, buttermilk, and vegetable oil. In another large bowl, combine flour, sugar, salt, cocoa powder, and baking soda. In thirds, combine dry ingredients to the wet ingredients. Gradually add the hot coffee to the mixture and stir until well combined. Pour the batter between the two cake pans and spread the cake batter evenly. Place in oven and bake for about 25 minutes or until you insert a tooth pick into the middle of the cake and it comes out clean. 

Cool cake completely on wire racks. Once cooled, remove layer one and place it top side down on a cake stand. Take some of the chocolate frosting and cover the top of the cake. Next, take the second layer of cake and place it top side up on the first layer. Begin frosting the entire cake. Once frosted, place the entire cake in the fridge to set for at least 30 to 40 minutes. 

Once the cake has set, remove from fridge and pour the ganache over top. Quickly, add the truffles on top before the ganache has time to set. If you need to, reheat some of the ganache in the microwave and reapply truffle. If you want, you can serve the cake or put it back in the fridge to set for another 20 minutes. Enjoy! 

for the chocolate frosting:
In a small saucepan, combine the milk and sugar. Add the butter and bring to a slight boil, stirring so nothing burns to the bottom. Remove the saucepan from the heat, and stir in the chocolate chips. Add the hot coffee and stir until smooth. You may need to add more coffee if the frosting is to thick. 

for the ganache:
Pour chocolate chips into a microwave safe bowl. Place bowl in the microwave and set on high for 30 seconds. Remove bowl, stir, and place in microwave again for another 30 seconds. Repeat until chocolate has melted and is smooth. 

for the covered truffles:
Pour chocolate chips into a microwave safe bowl. Place bowl in the microwave and set on high for 30 seconds. Remove bowl, stir, and place in microwave again for another 30 seconds. Repeat until chocolate has melted and is smooth. 

Pour three to four packets of Pop Rocks into a bowl. Take a truffle dip it into the melted chocolate and sprinkle Pop Rocks on top. Repeat process until all truffles have been covered. 

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