Chocolate Cake Balls
Are you tired of sweets? I am sorry if I am bombing you with sugar overload lately, but hey it’s that time of the year when we are allowed to indulge just a bit more…ok that is off if you are on restricted diet! Just so you know I will start sharing some healthy balanced meals in January, so I got you covered…but for now I am having way too much fun with December favorite sweets!
With all the failed cakes that I made in the last 2 months because I was practicing so hard to make a perfect cake roll, these balls would often make it on my table from all those leftovers. Almost every weekend I would fill bowl full of different kinds of cake balls; they would be dipped in a chocolate, and some rolled in peanuts, graham crackers, crushed pretzels or walnuts. They are quick, versatile, delicious and kids go bananas over them…oh and they can even help you make them! I would say that they make great gift idea for co-worker or lady/gent that you like, or perhaps for your boss. Little cute boxes are available everywhere, especially at this time of the year…make, pack, surprise somebody that you care about!
Alright! In another word these are orgasmic and unbelievably delicious. I only wish to see your face when you take a first bite.
Chocolate Cake Balls
- 1 Chocolate cake mix, Duncan Hines
1/5 cup (1.6 oz) oil
- 2 Tbs. or more Nutella, room temp
- Coconut oil for making balls
- 1-2 cups chocolate (dark or milk)/8oz to 16oz
- 3-4 Tbs. Heavy Whipped cream
- 1/2 tsp. Butter, unsalted
- Crushed: Pistachio, Walnuts or Almonds
- Dry coconut flakes
- Honey Graham crackers
- Preheat the oven on 350F and mix the cake mix until smooth in textire. Line the baking pan with parchment paper to prevent burning and bake for 12-15 minutes depending on your oven or until tooth pick comes out clean.
- Take it out of the oven, let it cool for 5-7 minutes and simply place the cake inside of the deep large bowl. Crumbled it with your fingers or you can put it in the food processor to make it easier on you.
- Add Nutella, you can add more if you like, mix the cake crumbles and nutella with your hands because warmth of your hands will make the cake crumbles and nutella come together.
- Put coconut oil on palms of your hands (alternatively you can use any oil) and make balls a one size smaller than a golf ball. Put them on the clean parchment paper and after you are done with all, place the tray with cake balls in the freezer for about 30 minutes, or even over night just cover them with plastic wrap.
- Melt the chocolate with whipped cream, and butter until chocolate is smooth in texture. Don’t burn it, just keep the temp. on low and stir until it becomes smooth and thick.
- Now look at the pictures above. I added few frozen balls at one time in melted chocolate and with spoon take one by one out with help of the fork to get rid of extra chocolate. Place it on the parchment paper and let it dry for maybe 10 minutes. You can place them in the fridge, too.
- For extra topping, if you going to use topping for whole cake ball wait for 2-3 minutes so chocolate can get just a bit dry then crush the topping in your food processor, toss it on your work area and roll the ball on top of the topping of your choice, place in the container with the lid.
- If you just going to use topping on top of the ball, brush the top of already dried chocolate cake ball with more chocolate and sprinkle the topping on top.
Usually in these balls Cream cheese frosting is used, but I am not huge fan when it comes into the cake balls so I used my favorite spread, nutella.
The taste is incredible…they melts in your mouth and two are really enough and plenty for one serving! Eat responsibly!