Classic Potato Cake: Nostalgic Chocolate Truffles

Classic Potato Cake: Nostalgic Chocolate Truffles

These Chocolate Potato Truffles are a delicious treat inspired by a classic Eastern European dessert. Made with a rich sponge cake that incorporates cocoa and sunflower oil, these truffles are mixed with a creamy filling of butter and condensed milk, and optionally garnished with a splash of cognac. Rolled into the shape of small potatoes and coated in cookie crumbs, these no-bake confections are not only delicious but visually intriguing as well.


Why you'll love this

These truffles offer a unique and fun twist on traditional desserts. The combination of a soft sponge cake with a rich, creamy filling provides a satisfying texture, while the outer coating of cookie crumbs adds a slight crunch. Easy to prepare and requiring no cooking after the first sponge cake, these truffles are perfect to prepare in advance and ideal for serving at parties or special occasions.

Perfect opportunity

These truffles are perfect for festive occasions, providing a creative and charming dessert option. They are particularly suitable for gatherings where you want to surprise and delight your guests with something extraordinary. Their fun appearance and individual serving size also make them ideal for children's parties, family gatherings or as a special treat to brighten up any day.

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Decorating Tips

replaces the word nice with empty enhance the appearance of the potato, consider using a variety of cookie crumbs for different shades and textures. For a more realistic effect, you can also use a fork or toothpick to create indentations and marks on the surface before the truffles set. Displaying these truffles on a rustic wooden board or in a simple basket can amplify their charm and make them even more appealing.

Ingredients for the sponge cake:

  • 3 eggs
  • 150 g) sugar
  • 0.5 teaspoon salt
  • 140 ml of milk
  • 140 g flour + 1 teaspoon baking powder
  • 30g cocoa powder
  • 50 ml sunflower oil

For the cream filling:

  • 160g softened butter
  • 130g of condensed milk
  • Optional: a little cognac

For the covering:

  • 4 chocolate biscuits (or any other biscuit of your choice)
  • 1 teaspoon of cocoa powder


  1. Prepare the sponge cake:
    • Preheat the oven to 180°C (356°F).
    • In a salad bowl, beat the eggs with the sugar until foamy. Gradually add the milk, sunflower oil, salt, sifted flour with yeast and cocoa. Mix for 30 seconds.
    • Pour the mixture into a flat, buttered mold and bake for around 25 minutes. Let cool completely then crumble it into small pieces.
  2. Prepare the cream filling:
    • Beat softened butter with condensed milk until smooth. Add cognac if using. Reserve a tablespoon of cream for garnish.
  3. Form the truffles:
    • Mix the cake crumbs with the cream mixture. Use your hands to mix everything together until smooth.
    • Shape the mixture into small potato-shaped truffles and refrigerate for a few hours or overnight.
  4. Prepare the coating:
    • Crush the biscuits into fine crumbs and mix them with cocoa powder.
    • Roll the cooled truffles in the cookie crumbs to coat well.
  5. Serve:
    • Once coated, the truffles can be decorated with the reserved cream or served as is.

Enjoy these unique and playful “Potato” Chocolate Cake Truffles, perfect for making any occasion a little more special!

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