These delicious cake balls are always a crowd favorite. They can also be a great way to use up leftover cake before it goes stale. Use this cake recipe, or any chocolate cake recipe or mix.
7 tbsp unsalted butter, softened, plus extra for greasing
1/2 cup sugar
2 large eggs, at room temperature
2/3 cup all-purpose flour
1/4 cup cocoa powder, plus extra for dusting
1 tsp baking powder
1/4 tsp salt
5 tbsp milk, plus extra if needed
1/2 cup (6 oz) store-bought chocolate frosting, or use the fudge frosting recipe from our Chocolate Fudge Cake frosting
10 oz (250 g) chocolate coating bark, or melting chocolate
2 oz (50 g) white chocolate
1. Preheat the oven to 350 degrees F (180 degrees C). Grease the pan and line with parchement paper.
2. With an electric mixer, cream the butter and sugar until fluffy. Beat in the eggs one at a time, beating well in between each, until smooth and creamy. Sift together the flour, cocoa, baking powder, and salt and mix into the cake batter. Mix in enough milk to loosen the batter to a dropping consistency.
3. Pour into the pan and bake for 25 minutes, until the top is springy to the touch. Skewer should come out clean when inserted. Turn on to a wire rack and cool completely. Once cool, process in a food processor until it resembles bread crumbs.
4. Add the frosting and blend together to a smooth, uniform color. Using dry hands, roll the cake mix into balls, each the size of a walnut. Put the balls on a place and refrigerate for 3 hours or freeze for 30 minutes, until quite firm.
5. Line 2 baking sheets with parchment paper. Melt the chocolate coating bark. Take a few cake balls at a time. Put them, one by one, into the melted chocolate. Using 2 forks, turn the balls in the chocolate until covered. Remove, allowing excess to drip. Transfer the coated cake balls to the baking sheets to dry. Chill if necessary.
6. Melt the white chocolate and drizzle over the cakes with a spoon, to decorate. Leave to completely dry, chill again if necessary.