Chocolate Cake Balls
Delicious, elegant chocolate cake balls recipe, coated in chocolate and with a smooth, fudge interior, perfect for various occasions. They can also make a wonderful gift idea on holidays.
Ingredients
Chocolate Cake
- 3/4 cup (150g) sugar
- 1 ½ cup (190g) flour
- 1/4 cup (30g) unsweetened Dutch-processed cocoa powder
- 2 tsp (8g) baking powder
- 1/8 tsp salt
- 1/4 tsp (1g) cinnamon
- 1 cup (240ml) hot water
- 1/4 cup (60ml) vegetable oil
- 1 tsp (5g) vanilla extract
Cream Cheese Frosting
- 7 oz (200g) cream cheese
- 1/2 cup (110g) butter , room temperature
- 1/2 cup (60g) powdered sugar
- 2 tsp (10g) rum extract
Chocolate Coating
- 3.5 oz (100g) semisweet chocolate , tempered
- mini chocolate rocks
- 3.5 oz (100g) milk chocolate , tempered
- 1/4 cup (25g) walnuts , toasted and chopped
- 3.5 oz (100g) white chocolate , tempered
- Freeze dried raspberries
Instructions
Prepare the chocolate cake.
- Preheat the oven to 180 C (350 F). Butter the sides and bottom of a 8×8 inch baking pan.
- In a medium bowl combine the dry ingredients. Add hot water, vanilla extract and oil and mix well. Pour the batter into the prepared pan and bake for about 20-25 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
Prepare the cream cheese frosting.
- Mix butter with powdered sugar until creamy. Add rum extract and mix to combine. Add the cream cheese and mix well until creamy.
Prepare the cake balls.
- Crumble the chocolate cake into a large bowl. Add the cream cheese frosting and mix well to combine.
- Take teaspoons of mixture and roll into balls. Place the balls into a parchment paper lined baking sheet and refrigerate for at least 1 hour to chill or put them in the freezer for 20 -30 minutes.
Prepare the semisweet chocolate coating.
- Melt 2.5 oz (70g) semisweet chocolate over bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.
- Dip the cake balls into melted semisweet chocolate. Place on a parchment paper lined baking sheet. Top the coated cake balls with mini chocolate rocks.
Prepare the milk chocolate and walnut coating.
- Melt 2.5 oz (70g) milk chocolate over bain-marie. Remove from heat and add 1 oz (30g) chopped milk chocolate for tempering. Stir until melted. Add the toasted chopped walnuts and mix to combine.
- Dip the cake balls into walnut milk chocolate. Place on a parchment paper lined baking sheet.
Prepare the white chocolate coating.
- Melt 2.5 oz (70g) white chocolate over bain-marie. Remove from heat and add 1 oz (30g) chopped white chocolate for tempering. Stir until melted.
- Dip the cake balls into melted white chocolate. Place on a parchment paper lined baking sheet. Top the coated cake balls with freeze-dried raspberries.
- Refrigerate the cake balls until ready to serve. Enjoy!
Video
Nutrition
Serving: 1 cake ballCalories: 86kcalCarbohydrates: 9.8gProtein: 1gFat: 4.9gSaturated Fat: 2.8gCholesterol: 8mgSugar: 6.9g