The weather grows colder while the days get shorter… it’s about that time of year when a warm cup of something hot feels like a godsend.
If you look over the years, the styles have changed – the clothes, the hair, the production, the approach to the songs. The icing to the cake has changed flavors. But if you really look at the cake itself, it’s really the same.
Serve these chocolaty delights and everyone will know yours isn’t an ordinary holiday party. Cold weather calls for a nice hot beverage to warm you from the inside out. Hot chocolate, hot cocoa, drinking chocolate….whatever you call it, it’s all essentially the same flavors of warm, rich chocolatey goodness made even better with fluffy, melted marshmallow.
These sound sooooo good and it’s such a great idea, i’d thought I’d share with you.
This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts. These are great! And so easy!! I seed some people saying me they take hours to make. If you follow the instructions they are not that hard! Here’s some of the variations I have used: Variations/flavors: White cake mix and mint chocolate chip icing – Dipped in chocolate confectioners coating; French vanilla cake with white chocolate almond icing. – Dipped in chocolate confectioners coating and much more. Try to be creative.
I have been making this item for about 1.5 years and am doing them for Christmas this year. My all time favorite though is red velvet with cream cheese icing and vanilla confectioners coating. These are so delicious! They came out beautiful and by placing on the cold cookie sheet, the chocolate hardened in about 15 seconds. It was divine. I had no problem with them holding together. I had little foil papers to put them in when they dried and they looked like they could have been made professionally! Well worth the time and effort!
This recipe just couldn’t be easier. Just try to follow this advice:
1) Trim off the edges of the cake to make it easier to crumble.
2) Mix in the frosting when the cake is still warm. You may only need half a container of frosting.
3) Use a cookie scoop to round your balls.
4) Freeze the balls for at least 2 hrs so they’re firm enough to handle (plus it makes the chocolate dipping that much easier).
5) Use a skewer for dipping and since the balls are frozen, the chocolate hardens pretty quickly. I’ve made german chocolate and chocolate mint versions (just add peppermint extract to the frosting).
It was a hit with all my coworkers. Let it cool completely, crumbled in a big mixing bowl, and added only 1/2 of the frosting! that makes it less of a mush, and more cake like. I mixed it with a fork, It will still look a little crumbly,but when you form balls they stick together. I rolled them, and refrigerated them for an hour. I melted a bag of semisweet choc chips with some shortening, and dipped the balls into it and set it to cool on a waxed paper surface. Let cool completely and drizzled with white chocolate! yummy! you have to try them, they are a little time consuming but worth every bite.:)
Make your cake in 2 round cake pans, take them out of pans,put on wax paper for 30 mins. Crumble COMPLETELY in bowl & add a dollop of frosting at a time.Mix well after each dollop until you can roll a ball around in your hand like making meatballs. Don’t be a ninny and add the whole container, you’ll be sorry you did.If frosting is added a bit at a time, you will have the chance to stop at a good rolling consistency that will stick together and you wont need all that ‚put in the fridge or freezer before you coat them with chocolate‘ nonsense. I also pushed a maraschino cherry coated in white chocolate glaze into the middle of the balls, & stuck a sliver of Dove dark chocolate into the top before coating.
I’ve made many, many batches of these over the years for weddings, showers, Christmas, etc. Yes, it’s time consuming, but here are my tips to make it as painless as possible: After you cook the cake, cool it completely in the fridge before you break it up, then mix in the frosting when it’s cold. It doesn’t get as gooey and messy this way. When rolling the balls, lightly spray your hands with cooking spray. It will still build up and you’ll have to wash your hands several times during the rolling, but it helps a lot. Put the rolled balls on paper plates, about a dozen per plate. Stick a toothpick in the center of each ball and freeze completely before rolling. Take the plates out one at a time to dip. They defrost really quick and if they sit out it makes a mess in your chocolate. Dip the balls, wait a minute or two, and when the dipping chocolate has set, pull the toothpick out. It will leave a tiny little hole, very easy to cover. Pull it straight up or it will break off inside. I have made these as much as a month ahead of time and frozen them and they were awesome. You would never know they had been frozen.
- 1 (18.25 ounce) package chocolate cake mix
- 1 (16 ounce) container prepared chocolate frosting
- 1 (3 ounce) bar chocolate flavored confectioners coating
3 h 10m and 36 servings
Prep 40 m
Cook 30 m
Ready In 3 h 10 m
- Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
- Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
This is similar to a recipe cake decorators use, to use leftover cake scraps (left from cutting cakes into shapes/sizes, or the scraps from cutting the cake tops off so the cake is level). Instead of frosting, we mix the cake crumbs (any flavor cake) with flavored liquid coffee creamer (again, any flavor.) You can mix and match various creamer and cake flavors to make custom cake bon-bons. Just add enough of the creamer to the cake crumbs to make a paste; shape into balls and chill. When firm, dip in melted chocolate.