22 March 2013

Recipe | Double Chocolate Cake Balls!

Is there anything more exciting than cake balls?

I mean, let's be rational here.

Cake + buttercream + chocolate.

Perfect combo, non?

Not that I needed an excuse, but a little party at work called for something special and I decided cake balls were the thing to bake.

What is a cake ball you ask? A cake ball is a cake pop without the stick.

Still confused?

Essentially what we're talking about here is cake...in a ball...covered in chocolate. What more do you need in life!?

I used Betty Crocker Devil's Food cake mix and Betty Crocker Chocolate Frosting as the cake ball process is fairly time consuming and the idea of whipping up my own cake on top of that made me want to scream. If you are more patient, with more time set aside for this bake and are less prone to stressed-induced outbursts, feel free to use your favourite cake recipe!

Double Chocolate Cake Balls!

1 packet chocolate cake mix and ingredients needed - in this case 3 eggsvegetable oil, water (or make your own cake)
1/2 tub chocolate frosting (or make your own buttercream)
300g white chocolate
decorative sprinkles

1. Cook chocolate cake. Let it cool completely, preferably on a wire rack.

2. Crumble cake completely, until it is in fine crumbs. (I had to remove the top of the cake which had formed a harder crust.)

3. Mix in your buttercream and combine thoroughly (best done with your hands so you can keep a better eye on the consistency and add buttercream where needed).

WARNING: This step is messy. Get involved.

I used x4 heaped tablespoons of the Betty Crocker chocolate frosting here and it was perfect. Anymore and I would have had buttercream-with-a-slight-hint-of-cake balls. Add one tablespoon at a time so you can stop when it's perfect.

4. Roll mixture into fairly small balls in your palms and lay on greaseproof paper.

WARNING: If you weren't messy before, you will be now.

5. Freeze balls for 15-30 mins.

6. Melt white chocolate in the microwave, 100g at a time with a dash of oil (so it doesn't cool to be rock hard) and stiring after every 20 seconds until completely melted and smooth.

7. Using two spoons (one to hold and one to pour), cover each ball with melted chocolate and place back on baking parchment.

This step was tricky and definitely needs practice. See the little blobs surrounding my cake balls? I was not aiming for that.

8. Sprinkle with your decoration! (after each ball, before they harden)

9. Leave to cool, preferably just in a cool kitchen as opposed to a fridge.

And eat.

I was so thrilled with these little balls of joy! They are part cake, part truffle, and utterly delicious. Leave yourself plenty of time to make them (my cake went into the oven at 9pm...I was finished just before 1am) - cakes take a whiiiile to cool, especially if you don't have a wire rack like me! If you want perfect balls I suggest making cake pops, as dipping the balls in the chocolate whilst holding the stick will give a much neater finish. I'm sure I'll give these a go soon!

I stored the balls in my new Happy Tin (from Joy) with some tissue paper that contrasted the pink sugar sprinkles and the lilac tin. I couldn't tell you how long these keep as they were gone in 24 hours, but I would say 3-4 days in a sealed tin.

Mmmmmmm. Balls of cake-y joy.


  1. that looks so so tasty;))need to try making them.


  2. Uaaaaa the look so yummy and pretty! I looooove anything with chocolate so these are definitely in my list now!! Page/recipe saved :D

  3. Oh, these look so yummmmyy!
    Will have to give these a try. :)


  4. they look AMAZING , also something that will induce a massive sugar high =D

  5. Holy shit. These look amazeballs! (See what I did there)

  6. Biting into chocolate ...yummy ;)



  7. Oh my goodness, these look incredible! Thanks so much for sharing! xo

    -Jen :)


  8. MMM yummy!! I love chocolate!

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  9. They look delicious, love that you used chocolate cake that makes it look way more interesting!

  10. great photos,
    great blog!

    Do you want follow each other?