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Chocolate Dipped Cake Balls

chocolate dipped cake ballsChocolate dipped cake balls are a sweet dessert for your next holiday party.

Do you want something sweet and have a craving for chocolate?  Then I have an idea for you.  Try my chocolate dipped cake balls!  These bite sized treats are as fun to make as they are to eat.  First decide what type of cake you’re in the mood for…any boxed cake mix will work.  Then decide on your topping, I used chopped roasted sliced almonds.  You may also try toasted coconut chips, chopped nuts (roasted pecans are a nice alternative), chopped candy (candy canes are a great Christmas themed choice), or even chopped cookies.  See where I’m going with this?  It’s fun so give it a try!

Here is how I did it!

Boxed cake mix

Prepare cake mix according to the box instructions for a 9″ x 13″ pan.  My box instructions included vegetable oil and eggs, so don’t forget to buy these ingredients too!  After the cake is baked it needs to cool completely.  It’s best to use a food processor for the next step but this can be done by hand if you prefer.  In batches, pulse the cake into crumbs.  Place the crumbs in a large bowl and set aside.

Filler

Combine the light cream and vanilla extract in a liquid measuring cup and mix together.  Use a liquid measuring cup since they usually have a spout to help with the next step.

Chocolate coating

Pour the light cream mixture evenly over your cake crumbs and mix to combine.  The mixture will come together more but still be lose and crumbly.  It is time to make your cake balls.  Use a small rounded ice cream scoop to help measure the size balls you will want to make.  This part is entirely up to you.   I made larger cake balls that measured over a 1-1/2″ diameter and I made 27 of them.  If you want more bite sized pieces then I would stick to about a 1″ diameter.   That should give you about 40 balls when complete.  Press and form each cake ball by hand and place on a parchment covered 11″ x 17″ sheet pan.  My advice here is not to press the cake balls together too tightly, you don’t want them to be too dense; just enough to form into a ball that will not easily fall apart (this will be a concern later when your dipping them in your melted chocolate).  Place the sheet pan in your freezer for 30 minutes to firm up your cake balls.  The key here is to firm the cake balls and not to freeze them.

Note:  If you freeze the cake balls you will have some problems when dipping them in your melted chocolate.  The chocolate may not stick to them or the water on the cake ball will seize your chocolate.  Either way it will make for an unhappy experience.

Set up a double boiler to melt your chocolate on medium heat.  It’s important that water cannot come into contact with your chocolate.  This will seize your chocolate, in other words turn it into a lumpy mess.  So make sure you have a proper double boiler set up.  Combine 12 ounces of semi sweet chocolate chips with 2 tablespoons of vegetable oil.  Mix until the chocolate is mostly melted and remove from the heat source.  Keep mixing to melt the rest of your chocolate; this will avoid your chocolate from burning.

This is where you need to work quickly; a second person will be helpful here!  Take your cake balls out of the freezer and dip each into the chocolate one at a time.  I use a spoon and fork to help me roll them and cover them in chocolate and place them on a parchment covered 11″ x 17″ sheet pan.  Sprinkle some chopped roasted sliced almonds on top and keep moving.  This step takes a little practice, so don’t get too frustrated.  If the chocolate starts to cool too much place it back on your double boiler to heat it.  Once you’re at the end of your chocolate, you will need to melt some more.  First clean and dry your pan thoroughly and then you can begin melting your next round of chocolate. Let your chocolate dipped cake balls cool before placing them in the refrigerator.  After an hour, they should be hard enough to touch so you can move them to a sealable container and store them in your refrigerator for a couple of days.

Note:  Roast your sliced almonds on an 11″ x 17″ sheet pan in a single layer at 425 degrees for 5 minutes.

 

Chocolate Dipped Cake Balls
 
Prep time
Cook time
Total time
 
Chocolate dipped cake balls are a sweet dessert for your next holiday party.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10-12
Ingredients
Boxed cake mix
  • 1 15.25oz. Betty Crocker super moist vanilla cake mix
  • 3 eggs
  • ½ cup vegetable oil
Filler
  • ½ cup light cream
  • ½ tsp. vanilla extract
Chocolate coating
  • 24 oz. semi sweet chocolate, divided
  • 4 tbsps. vegetable oil, divided
  • 2 tbsps. chopped roasted sliced almonds
Instructions
Boxed cake mix
  1. Bake your cake mix according to the box instructions for a 9" x 13" pan.
  2. Let the cake cool completely.
  3. It's best to use a food processor for the next step but this can be done by hand if you prefer. In batches, pulse the cake into crumbs. Place the crumbs in a large bowl and set aside.
Filler
  1. Combine the light cream and vanilla in a liquid measuring cup and mix together.
  2. Pour the light cream mixture evenly over your cake crumbs and mix to combine. The mixture will come together more but still be lose and crumbly.
  3. Use a small rounded ice cream scoop to help measure the size balls you will want to make. Press and form each cake ball by hand and place on a parchment covered 11" x 17" sheet pan.
  4. Place the sheet pan in your freezer for 30 minutes to firm up your cake balls.
Chocolate coating
  1. Set up a double boiler to melt your chocolate on medium heat.
  2. Combine 12 oz. of semi sweet chocolate chips with 2 tablespoons of vegetable oil.
  3. Mix until the chocolate is mostly melted and remove from the heat source. Keep mixing to melt the rest of your chocolate; this will avoid your chocolate from burning.
  4. Take your cake balls out of the freezer and working as quickly as possible dip each into the chocolate one at a time. Use a spoon and fork to help roll them and cover them in chocolate and place them on a parchment covered 11" x 17" sheet pan.
  5. Sprinkle some chopped almonds on top.
  6. Repeat with second batch of chocolate.
  7. Let your chocolate dipped cake balls cool before placing them in the refrigerator. After an hour, they should be hard enough to touch so you can move them to a sealable container and store them in your refrigerator for a couple of days.
Notes
1. Don't press the cake balls together to tightly, you don't want them to be too dense; just enough to form into a ball and leave it alone.
2. Freeze your cake balls for 30 minutes to firm them but not to freeze them.
Roast your sliced almonds at 350 degrees on a single layer on an 11" x 17" sheet pan for 4-6 minutes.
3. If the chocolate starts to cool too much place it back on your double boiler to heat it.
4. Roast your sliced almonds on an 11″ x 17″ sheet pan in a single layer at 425 degrees for 5 minutes.

 

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Comments

  1. These are delightful little treats…perfect for any holiday party!:-)

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