Gingerbread flavored sponge + white chocolate ganache = the best homemade cake truffles! Literally Christmas in one bite.

To be honest I only ate one of these. Why?! Because after I took the photos I went to a Christmas fair with Pepperoni. That was a huge mistake. I just left these cuties with my family at home and when I got back they were all gone! It means one thing, they are REALLY good!

If you have some leftover sponge this is the perfect way to use it, but you can bake one just for this recipe. I flavored mine with a gingerbread spice mix but you can leave that out and make plain vanilla-white chocolate ones or use chocolate sponge! That would be wonderfull.

I used white chocolate ganache as „glue” so as you can imagine these bad boys are quite sweet! One or two of them is more than enough. Of coures you can use milk or dark chocolate ganache too.

See it’s a very customizable recipe, basically you can create the perfect cake truffles for all of your friends. This time I didn't decorated them but you could use some sprinkles or drizzle them with some dark chocolate.

You still have some time to make these so let's go baking!

Gingerbread White Chocolate Cake Truffles

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Prep Time: 20 min. Baking Time: 30 min. Total Time: 1.5 hours Portions: 20 truffles

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Ingredients:

For the sponge:

• 55g butter (room temperature)

• ¼ cup granulated sugar

• ½ teaspoon baking powder

• 1/8 teaspoon baking soda

• 1/8 teaspoon salt

• ¼ teaspoon gingerbread spice mix

• ¾ cup all-purpose flour

• 1 large egg (separated)

• ¼ cup buttermilk

• ¼ teaspoon vanilla extract

For the ganache:

• 100g white chocolate

• 40 ml heavy cream

For the coating:

• 100g white chocolate

Directions:

Sponge:

1. Preheat your oven to 350 F or 175 C. Line a 6 inch round baking tin with parchment paper.

2. Put the butter and the sugar in a large bowl and start mixing it with a hand mixer or a standing mixer on low speed first then medium-high speed for around 5 minutes or until it’s pale and fluffy.

3. Add the egg yolk, vanilla extract and mix for 1 more minute.

4. In a seperate bowl stir together the flour, baking soda, baking powder, salt and spices.

5. Add 1/3 of your flour mixture to the butter mix until everything is incorporated than add half of the buttermilk. Repeat it, finishing with the flour mixture.

6. Whip up your egg white and carefully fold it into the batter.

7. Spread the batter evenly in the baking pan.

8. Bake the sponge for 25-30 minutes. It’s good when the middle is firm and if you push a fork in it, the fork comes out clean.

9. Let it cool down completely.

White Chocolate Ganache:

1. In a medium sized bowl add the chopped white chocolate.

2. Warm up the heavy cream until it’s hot and pour it over the chocolate.

3. Let them sit for one minute then stir them together until it becomes smooth.

4. Let it cool down in the fridge for 30 minutes.

Assembling:

1. Crumble the sponge into a large bowl.

2. Use a hand whisk to whip your white chocolate ganache to get it lighter.

3. Start to add the crumb into the ganache. You might not need all of it. Try to make a ball if it holds together and not too sticky you don’t want to add any more crumble.

4. Roll it into 1 tablespoon sized balls.

5. Melt your remaining white chocolate in a tall glass.

6. Dipp your balls into the melted chocolate using two forks and set them onto a parchment paper lined plate or tray.

7. Place them into the fridge for 30 minutes or until the chocolate sets.

Click on the photo to read the last post!

If you try the recipe use the #12daysofxmasbybakinggym hashtag and tag me, so I can see your creations!

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