For the cake

4 oz. margarine, room temperature
6 oz. golden caster sugar
8 oz. self-raising flour
4 tbsp. cocoa powder
2 tsp. baking powder
1/2 pt. milk
2 tsp. vanilla extract
2 eggs

For the chocolate buttercream

1 1/2 oz. butter, room temperature
3 oz. icing sugar, sifted
1/2 tsp. vanilla extract
1 oz. cocoa powder, sifted
1-2 tbsp. milk

For the coating

10-20 oz. white chocolate, roughly chopped
3-5 oz. dark chocolate, roughly chopped
Colourful sprinkles (optional)

NOTE: For the coating ingredients start with the lowest amount first and use more as required.

1. Preheat oven to 180º Celsius, and line a medium-sized baking tray with greaseproof paper.
2. Cream together the margarine and the sugar in a mixing bowl for about 5 minutes or until pale and fluffy. Sift in the flour, cocoa powder, and baking powder, then add the vanilla extract and half of the milk and 1 egg. Mix thoroughly until you have a smooth batter, scraping the sides and bottom of the bowl ad you go. Add the remaining milk and egg and continue to mix well until the batter becomes loose and silky.
3. Pour the mixture into the baking tray and bake in the centre of the oven for 25 to 30 minutes or until a toothpick comes out clean when inserted into the centre of the cake,
4. Once ready, remove from the oven and leave to cool completely on a wired rack.
5. In the meantime, make the chocolate buttercream by creaming the butter to soften it. Next gently mix in the icing sugar, vanilla extract and cocoa powder. Add a little milk at a time continue to mix until you reach a creamy and smooth consistency, scraping down the sides and bottom of the bowl as you go. Cover and set aside.

For regular cake truffles (makes about 30 truffles)

[caption id="attachment_1851" align="aligncenter" width="422"] Chocolate Cake Truffles[/caption]

6. Break up the completely cooled cake into a large bowl until it starts to resemble bread crumbs. Dollop the buttercream over the top and bring everything together with your hands until the mixture resembles a dough.
7. Using a cookie scoop portion the cake truffle mix or use 1 1/2 tbsp. to help you measure the portions. Roll them firmly and place on a baking sheet lined with foil. Insert a toothpick into each truffle, then place in the freezer for 20 minutes or in the fridge for 45 minutes to firm up.
8. Melt 10 oz. of the white chocolate in a bain marie. Once fully melted, pour half of the melted white chocolate in small heatproof cup and any vessel that is deep enough to dip the truffles fully into. Place the bowl of white chocolate back on the bain marie (over a gentle simmer) just so that it stays melted.
9. Hold the toothpick end and immerse the truffle completely into the chocolate. Gently bring back up and let the excess drip off. Place on the tray lined with foil and continue this process with the remaining truffles adding more melted white chocolate as you need.
10. Gently remove the toothpicks from the truffles and place the coated truffles in the fridge for 30 minutes to harden the shells.
11. Once the truffles are set, melt 3 oz. of dark chocolate. Pour into a piping bag and cut just a little bit off the tip of the bag for the chocolate to come through. Pipe the chocolate over the truffles, and sprinkle on top some colourful sprinkles if using. Place back in the fridge to set.
12. Enjoy!

For geometric heart shaped truffle (makes 18 using a small mould)

[caption id="attachment_1852" align="alignnone" width="300"] Heart shaped chocolate cake truffles[/caption]