Chocolate Cake Balls Recipes

CHOCOLATE CAKE BALLS

Steps:

• Prepare the boxed cake mix per the instructions for a 9x13 pan.
• Allow the cake to cool.
• Crumble cake into a large bowl.
• Add the frosting and mix until well combined.
• Scoop rounded tablespoons onto a lined cookie sheet.
• Melt chocolate with oil in 30-second increments in the microwave until the chocolate is almost all melted. Stir to completely melt.
• Dip each cake ball in the chocolate, tapping the excess off.
• Sprinkle, if desired.
• Allow to set in the fridge.

CHOCOLATE CAKE BALLS RECIPE

Steps:

• Prepare cake and bake according to package directions in a 9x13 inch pan. Allow to cool completely.
• After cake has cooled, use your hands to crumble the cake into a large mixing bowl. A fork can also be used to crumble large chunks. Make sure cake is completely broken into fine crumbs.
• Add 1/2-3/4 of the container of frosting, mixing with a spoon until the cake crumbs are coated. I don't add the entire container because then the cake balls come out a little too mushy. Place the bowl in the refrigerator for about 20 minutes.
• Remove the bowl from the refrigerator and roll the mixture into small balls. Place balls on a plate or cookie sheet topped with wax paper and freeze for 1 hour.
• Melt dipping chocolate or almond bark according to package directions. Place a wooden skewer on the bottom of a cake ball and dip into the chocolate, swirling and then tapping off the excess. Place the skewer in a mug or glass (I used short skewers for this recipe) and immediately add sprinkles if using. Allow to dry completely. Repeat with remaining cake balls.

HEAVENLY CHOCOLATE-FUDGE CAKE BALLS

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

CAKE BALLS

Steps:

• 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.

CHOCOLATE CAKE POPS

Steps:

• Preheat a cake pop maker and brush with oil.
• Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl; beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat coffee into batter until evenly incorporated.
• Fill each reservoir of prepared cake pop maker with about 1 tablespoon batter.
• Bake until a toothpick inserted into the center of cake pop comes out clean, about 4 minutes; remove cake pops and allow to cool completely.

CHOCOLATE CAKE BALLS RECIPE

Steps:

• Prepare cake and bake according to package directions in a 9x13 inch pan. Allow to cool completely.
• After cake has cooled, use your hands to crumble the cake into a large mixing bowl. A fork can also be used to crumble large chunks. Make sure cake is completely broken into fine crumbs.
• Add 1/2-3/4 of the container of frosting, mixing with a spoon until the cake crumbs are coated. I don't add the entire container because then the cake balls come out a little too mushy. Place the bowl in the refrigerator for about 20 minutes.
• Remove the bowl from the refrigerator and roll the mixture into small balls. Place balls on a plate or cookie sheet topped with wax paper and freeze for 1 hour.
• Melt dipping chocolate or almond bark according to package directions. Place a wooden skewer on the bottom of a cake ball and dip into the chocolate, swirling and then tapping off the excess. Place the skewer in a mug or glass (I used short skewers for this recipe) and immediately add sprinkles if using. Allow to dry completely. Repeat with remaining cake balls.