Рецепт Dark Chocolate Cake Balls
Dark Chocolate Cake Balls
March 10, 2014 By Anna 9 Comments
As promised, here’s the recipe I’ve been using lately for chocolate cake balls. The popular way to make them is with a cake mix based cake and canned icing, but this way is just as easy, and in my opinion the cake balls taste a little better.
The trick is to start with a cake that is already very moist and then glaze it with a simple chocolate ganache which gets mashed up with the cake.
The best part about making homemade cake balls is that you can dip them in whatever type of chocolate you like. Godiva dark chocolate bars were on sale this week so I dipped some in melted Godiva, but I also like using Guittard, Ghirardelli and Dove.
Dark Chocolate Cake Balls Total time 1 hour 10 mins Delicious chocolate cake ball recipe made from chocolate Bundt cake. Author: Cookie Madness Recipe type: Dessert Cuisine: American Serves: 36 Ingredients
1 3/4 cups (8 oz) all-purpose flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder, natural type (try Dutch) 1 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup vegetable oil 1 cup milk, room temperature 2 large eggs 2 teaspoons vanilla extract 1 cup boiling water (or coffee) Ganache
3 ounces of chopped semisweet chocolate 3 ounces of heavy cream Dipping Chocolate 12 ounces of your favorite kind Instructions
Preheat oven to 350 F. Spray a 12 cup (10 inch) Bundt pan with flour-added baking spray. If your pan is black, preheat to 325F. Mix together flour, sugar, cocoa, soda, baking powder and salt in large bowl. Add oil, milk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin. Pour batter in the Bundt pan and bake for 45-50 minutes or until skewer or pick inserted comes out clean. Let the cake sit in the pan for about 10 minutes, then carefully turn it from the Bundt. Let the cake cool and then drizzle it with ganache. To make ganache, heat 3 ounces of heavy cream in microwave or saucepan. Pour over 3 oz chopped dark chocolate and stir until smooth. Let cool until thick enough to drizzle. Eat half the cake When you're ready to make the cake balls, put leftover cake in a large mixing bowl. Using food grade gloves (or a spoon), mash up the cake. If you used all the ganache in the recipe, you won't need any extra. If the mixture doesn't hold together, heat 2 more ounces of cream and pour over 2 ounces of chopped chocolate and make more ganache. Add a tablespoon at a time until mixture is moist and holds together -- you don't want it too moist, though. Only make the extra ganache if the cake mixture doesn't hold together. Line a baking sheet with wax paper or parchment. Using a cookie scoop, scoop out balls of cake mixture. With your gloved hands, shape the scoops into smooth balls. Line the balls up on a tray, cover the with plastic wrap and put them in the freezer until firm. In a chocolate melting pot, top of a double boiler or in the microwave, melt the chocolate. Dip cake balls into melted chocolate and lift with two forks, allowing extra chocolate to drip back into the pot. Put the balls on a wax paper lined cookie sheet to set. 3.2.2265