Recipe courtesy of Kelsey Nixon
Total:
2 hr 15 min
Active:
30 min
Yield:
24 servings, 48 pieces
Level:
Easy
Total:
2 hr 15 min
Active:
30 min
Yield:
24 servings, 48 pieces
Level:
Easy

Ingredients

Cake:
  • 1/2 cup sugar
  • 4 tablespoons (1/2 stick) unsalted butter, softened, plus 1 tablespoon for greasing
  • 1/3 cup molasses
  • 1 large egg
  • 1 1/2 cups flour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup whole milk
  • Lemon Cream Cheese Frosting, recipe follows
  • 12 ounces white chocolate candy melts (or other variety that would be appropriate for melting)
  • 1 cup pistachios, shelled and finely chopped
Lemon Cream Cheese Frosting:
  • 1 1/4 cups powdered sugar
  • 1/3 cup unsalted butter, softened
  • 8 ounces cream cheese, cut into 4 pieces and softened
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract

Directions

Watch how to make this recipe.

Cake:

For the cake: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper. 

Using either a hand mixer or a stand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well. 

Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined. 

Pour the batter into the prepared baking dish. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 25 minutes. Allow the cake to cool. 

Once the cake has cooled, crumble the cake using the tongs of a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Cream Cheese Frosting to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator. 

After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl. 

Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pistachios. Return them to the fridge to set, about 20 minutes. (See Cook's Note)

Lemon Cream Cheese Frosting:

Using a handheld mixer, or a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.

Cook's Note

Try spraying your measuring cups with nonstick spray when measuring out sticky liquids such as molasses and honey.

IDEAS YOU'LL LOVE

Crab Cakes with Tartar Sauce

Recipe courtesy of Tiffani Thiessen

Prize Winning Pineapple Upside-Down Cake on the BBQ

Recipe courtesy of Mary Odor

Gingerbread Icebox Cake

Recipe courtesy of Cooking Channel

Gingerbread Cake Pop

Recipe courtesy of Callie Speer

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

So Much Pretty Food Here