chocolate cake balls

These Chocolate Cake Truffles are moist chocolate cake balls mixed with a fudge frosting and dipped in dark chocolate. They are fun, impressive, and easily decorated for any occasion!

Chocolate Cake Truffles

cup (105 grams) all purpose flour

cup (40 grams) unsweetened cocoa powder

teaspoon baking powder

teaspoon baking soda

teaspoon salt

cup (210 grams) granulated sugar

cup (50 grams) vegetable oil

eggs (100 grams), room temperature

teaspoons vanilla extract

cup (85 grams) sour cream, room temperature

(120 grams) buttermilk, room temperature

unsalted butter

(21 grams) cocoa powder

(240 grams) powdered sugar

(60 grams) milk

chocolate chips

sprinkles

Preheat your oven to 350 degrees Fahrenheit. Spray an 8×8 inch baking pan with cooking spray and line it with parchment paper to ensure the cake comes out cleanly.

In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together with a whisk until smooth.

Pour properly-measured flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the bowl and whisk. Mix only until you see the dry ingredients disappear into the batter, as overmixing could lead to dense cake.

Pour the batter into the prepared pan and bake for 27-35 minutes or until the top of the cake looks slightly shiny, the center looks set, and a toothpick inserted into the center of the cake comes out with moist crumbs. Allow the cake to fully cool before moving forward with assembly.

In a medium bowl, mix melted butter, cocoa powder, and powdered sugar together with a whisk or spoon.

Add milk, slowly, and stir until smooth and dispersed throughout.

Transfer your cooled cake to a large bowl. Break cooled cake up into crumbs using your hands. To do this, simply crush the cake together to create fine crumbs.

Massage about half of the frosting into the cake crumbs using your hands. You’ll want to be able to roll a smooth ball without it breaking apart. Add additional tablespoons of frosting as needed until the mixture is no longer dry and is able to stay in a formed ball. Adding too much frosting will create wet balls that will not stay together. This cake is incredibly moist, so it will not require too much frosting to hold the balls together.

Roll balls into 1 tablespoon-sized balls. Stick the balls on a parchment or wax piece of paper on a plate or baking sheet. Freeze the balls, uncovered, for about 25 minutes until firm and chilled. Do not skip this step.

Microwave chocolate chips in 45 second increments in a heat-proof bowl, heavily stirring between each round.

Prepare a plate or baking sheet by putting a clean piece of parchment or wax paper on top of it.

Dip each ball, individually, into the chocolate. I prefer to stick a toothpick into each ball, dip it into the bowl of melted chocolate, and carefully use a fork to transfer the ball to a sheet of wax paper. You can use the toothpick method, a spoon and fork, or a dipping tool.

Immediately after dipping the ball into the chocolate, top the ball with sprinkles. The chocolate will begin to harden after being dipped in the chocolate, so do not wait to add the sprinkles. You can also drizzle chocolate over the top of the balls or use other decoration as desired.

Let the balls cool at room temperature or in the fridge until the chocolate is set.

These delicious Chocolate Cake Balls are perfect for satisfying your sweet tooth. With a simple recipe and rich flavor, these treats are sure to become a new favorite!

Chocolate Cake Balls Recipe

food cake mix (plus water, eggs,

chocolate frosting (you'll only need about half)

chocolate

sprinkles,

Heat oven to 350 degrees and cook cake according to box directions.

Once baked, remove from oven and allow to cool completely.

Crumble cake into large bowl. You can use your hands to fully crumble, or a mixer, up to you.

Mix in about 1/2 container of chocolate frosting. It should equal around a cup. You don't want the cake mixture too moist, so don't use more than half the frosting tub.

Roll cake mixture into 1 inch balls and place on a parchment lined cookie sheet.

Place cookie sheet into freezer for about 45 minutes.

In a microwave safe bowl, add the candy coating and microwave in increments of 30 seconds, stirring in between, until fully melted.

Remove cake balls from freezer and using a fork, dip each ball into the chocolate thoroughly coating it entirely.

Place coated ball back onto parchment paper and continue process until all have been coated. *If using sprinkles, sprinkle them on every 5-8 balls to prevent chocolate from drying before sprinkles have been added.

Serve and enjoy!

I made this as written and these turned out perfect! In our family we decided these are better than the Starbucks version for sure ...The most important step is to only use half of the frosting container so the cake doesn't become too moist -- the most fun park is crumbling the devils food cake after it was cooled :-)

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Chocolate Cake Balls Recipe

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The most viewed chocolate cake balls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Cake Truffles

Chocolate Cake Balls Recipe

The most viewed chocolate cake balls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine