Chocolate Fudge Cake Balls

The Chocolate Fudge Cake Balls Recipe These are the new “it” cakes. Deceptively simple to make, packaged or leftover cake can also be used.

7 tbsp unsalted butter, softened,
or soft margarine, 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 (6oz) store-bought chocolate
fudge frosting (or use recipe for
Chocolate Fudge Cake frosting,
page 60)
10oz (250g) chocolate coating bark
2oz (50g) white chocolate

1 Preheat the oven to 350°F (180°C). Grease the pan and line with parchment paper.

2 With an electric hand mixer, cream the butter and sugar until fluffy.

3 Beat in the eggs one at a time, beating well in between each, until smooth and creamy.

4 Sift together the flour, cocoa, baking powder, and salt and mix into the cake batter.

5 Mix in enough milk to loosen the batter to a dropping consistency.

6 Pour into the pan and bake for 25 minutes, until the top is springy to the touch.

7 Check the cake is cooked; a skewer inserted should emerge clean. Turn on to a wire rack.

8 When the cake is cool, process it in a food processor until it resembles bread crumbs.

9 Add the frosting and blend together to a smooth, uniform color.

10 Using dry hands, roll the cake mix into balls, each the size of a walnut.

11 Put the balls on a plate and refrigerate for 3 hours or freeze for 30 minutes until quite firm.

12 Line 2 baking sheets with parchment paper. Melt the chocolate coating bark.

13 Take a few cake balls at a time. Put them, one by one, into the molten chocolate mixture.

14 Using 2 forks, turn the balls in the chocolate until covered. Remove, allowing excess to drip.

15 Transfer the coated cake balls to the baking sheets to dry. Continue to coat all the cakes.

16 Melt the white chocolate in a bowl over a saucepan of simmering water.

17 Drizzle the white chocolate over the cakes with a spoon, to decorate.

18 Leave the white chocolate to dry completely before transferring to a serving plate. STORE The cakes can be kept in an airtight container for 3 days.

Chocolate Fudge Cake Balls
Chocolate Fudge Cake Balls
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