Chocolate Cake Balls
Description
When life gives you dry cake, make cake balls! I was working on my favorite chocolate zucchini cake and went to shred the zucchini, only to realize the delivery man gifted me with a cucumber and not a zucchini, oops! I didn’t want the cake batter to go to waste so I added a little extra oil and a little hot water, crossed my fingers and put it in the oven. It was a little (okay a lot) more crumbly than my normal chocolate cake and I had some leftover cake trimmings from an order over the weekend, so I decided to make cake pops! A creative and delicious way to use up leftover cake. Enjoy! Actual zucchini cake recipe coming soon!
- Gluten Free
- Vegetarian
- 30 minutes prep time
- 2 hours chilling time
- 2.5 hours total time
Recipe
1 9×9” chocolate cake or cake scraps
6 T softened butter
3/4 cup powdered sugar
1/3 cup cocoa powder
1/2 teaspoon vanilla extract
1-2 T milk of choice
9 oz semi-sweet chocolate chips
1 teaspoon vegetable oil
1. In medium bowl, beat softened butter.
2. Add in powdered sugar and cocoa powder and mix until combined. It will be crumbly.
3. Add in vanilla extract and milk and beat until smooth.
4. Crumble cake/cake scraps into the bowl with the frosting.
5. Mix the cake with the frosting until fully combined.
6. Portion out 1 tablespoon cake mixture at a time and roll into balls.
7. Place cake balls on baking sheet.
8. Freeze for 1 hour.
9. Combine semi-sweet chocolate with vegetable oil and microwave for 60-90 seconds until fully melted and smooth.
10. Take a few cake balls out of the freezer at a time and roll each cake ball in the melted chocolate, allowing the excess to drip off. Continue until all of the cake balls are coated in chocolate. Allow to chill until chocolate has set.
11. Enjoy! Extras can be stored in an airtight container in the freezer for 1 month.
1 9×9” chocolate cake or cake scraps
6 T softened butter
3/4 cup powdered sugar
1/3 cup cocoa powder
1/2 teaspoon vanilla extract
1-2 T milk of choice
9 oz semi-sweet chocolate chips
1 teaspoon vegetable oil
1. In medium bowl, beat softened butter.
2. Add in powdered sugar and cocoa powder and mix until combined. It will be crumbly.
3. Add in vanilla extract and milk and beat until smooth.
4. Crumble cake/cake scraps into the bowl with the frosting.
5. Mix the cake with the frosting until fully combined.
6. Portion out 1 tablespoon cake mixture at a time and roll into balls.
7. Place cake balls on baking sheet.
8. Freeze for 1 hour.
9. Combine semi-sweet chocolate with vegetable oil and microwave for 60-90 seconds until fully melted and smooth.
10. Take a few cake balls out of the freezer at a time and roll each cake ball in the melted chocolate, allowing the excess to drip off. Continue until all of the cake balls are coated in chocolate. Allow to chill until chocolate has set.
11. Enjoy! Extras can be stored in an airtight container in the freezer for 1 month.