Best Chocolate Cake Balls Recipes

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.

HOT CHOCOLATE CAKE BALLS

Steps:

• In a large bowl, combine cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely., For filling, in a small bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Refrigerate for at least 2 hours or until easy to handle. Shape into 1/2-in. balls; arrange on waxed paper-lined baking sheets., For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until combined. Beat in milk and vanilla until smooth. Crumble cake into bowl; mix well., Shape 1 tablespoon cake mixture around a marshmallow ball. Return to baking sheets. Repeat with remaining cake mixture and marshmallow balls. Refrigerate for 30 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Dust tops with cocoa. Store in an airtight container in the refrigerator.

BANANA CAKE BALLS WRAPPED IN CHOCOLATE

Steps:

• STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
• TO PORTION CAKE BALLS Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
• SHAPE into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
• MELT chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 minute
• TO EASILY COAT THE CAKE BALLS Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
• If you are using lollipop or Popsicle stick, just skewer each pop before dipping.
• Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles or whatever you are using.
• Let stand until coating is firm.

CHOCOLATE RASPBERRY CAKE BALLS

Steps:

• 1. Prepare cake mix as instructed on box. Cool.
• 2. When cooled, crumble cake into a bowl, and mix in just enough frosting so the mixture binds and is easily rolled by hand into balls (I usually use half the container of frosting).
• 3. Add Raspberry liquor into frosting, stir well. Also add raspberry jam to your liking.
• 4. Roll into bite-sized balls, and freeze for an hour or two -or overnight (optional, but highly recommended, as it helps them hold shape when dipping, especially when using toothpicks. I'd say don't use a toothpick if you skip the freezer step.)
• 5. Lay cake balls across parchment paper.
• 6. In a microwaveable bowl, melt the candy bark as directed on package
• 7. Using a toothpick (cleaner results) or two forks, dip (or roll) balls in melted chocolate.
• 8. If frozen, work quickly to decorate right after dipping or coating will harden. If not frozen, they will not harden immediately and you can dip them all before decorating.
• 9. Once all coated, allow to harden. You may now package them however you like, such as: in goodie bags, in mini cupcake wrappers, etc!
• 10. If making cake pops, place each ball on stick and then freeze so they would be easier to handle when dipping into chocolate.

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.

CHOCOLATE COVERED CAKE BALLS

Steps:

• 1. Bake your cake as directed on box, let cool when cool crumble into large bowl mix in can of frosting
• 2. roll out bite size ball by hand or use mellon baller place balls on wax paper, place in freezer for 1-2 hours
• 3. place chocolate chips in small bowl with shortning melt in microwave taking out and stiring every 15-20 seconds until melted
• 4. useing toothpicks dip balls in melted chocolate and cover then place back on wax. refrigerate overnight

GERMAN CHOCOLATE CAKE BALLS

Steps:

• 1. Prepare the cake following the directions on the box. bake it and allow it to cool.
• 2. Once the cake is cool, transfer it from the pan you baked it in into a mixing bowl and crumble it up.
• 3. Add the jar of coconut pecan frosting and mix thoroughly until it forms a dough.
• 4. Take a baking sheet and line it with wax paper. Roll the dough into balls (size can be to your preference. I do about 1 to 1 1/2 inch balls) and set them on the wax paper with at least an inch between each dough ball. Once you've rolled all your dough into balls (it may use more then one baking sheet) put them into the fridge to chill for about 15 minutes. A friend of mine puts them in the freezer to make them even harder. This won't dry them out so no worries.
• 5. While the balls of dough are chilling, go ahead and get your almond bark melting. I prefer to use a double boiler so i can keep heat on the chocolate as it can take a bit to dip all the balls, and sometimes the chocolate will harden before you're done if you take it off the heat. Depending on the almond bark, you may have to add crisco to get it to thin/smooth out. Be careful how much you add as a little goes a long way. Add a little at a time.
• 6. Get your nuts and coconut ready to go, I like to put mine in small bowls so i can get however much I need easily without fighting with a bag. The chocolate sets pretty quickly so its good to sprinkle them once you've put them back onto the baking sheet after dipping them. A second set of hands for this makes it even easier and faster.
• 7. Remove the baking sheet(s) containing the dough balls from the fridge. Set the sheet down close to the chocolate so you have to move back and forth as little as possible.
• 8. Pick up a dough ball, drop it into the chocolate. Using two forks, get the ball good and covered then pull it out shifting it from one fork to the other to remove excess chocolate. Replace on the baking sheet, and sprinkle with coconut and nuts.
• 9. An alternative to dropping them back onto the baking sheet is to put them into cupcake wrappers.
• 10. If the chocolate starts getting thick and hardening, adding more crisco will only help so much, you may have to trash whats left of the chocolate and start over with fresh chocolate.
• 11. Allow the chocolate to set before serving. Serve, eat, and enjoy!

CHOCOLATE CHIP CAKE BALLS

Steps:

• 1. Preheat oven to 350*F/180*C. Grease the bottom only of a 13" X 9" pan. If using a spray, spray entire pan. In a large bowl, combine cake mix, pudding mix, eggs, water and oil; mix at medium speed with your electric mixer for about two minutes or until combined. Pour mix into the prepared pan. Bake 35-40 minutes, or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes; remove from pan to wire cooling rack and cool completely. In a large bowl, using your clean hands, crumble the cake until no large chunks are visible. Add 3/4 of the can of icing and the mini chocolate chips; mix these in with a soft plastic spoon or your fingers until well combined. Only if needed, if mix is too dry, add more icing. You just want the mix to stay together as you form it into the balls, you do not want it to be too "goopy"! With a tablespoon, measure out 2 tablespoons of the cake ball mixture into the palm of your hand and roll it into a ball form. Form the rest of your mixture into cake balls. Chill in the refrigerator for 2 hours. Meanwhile, line 2 to 4 cookie sheets with wax paper or parchment paper. Melt the chocolate almond bark according to package directions. Dip lollipop sticks into the melted almond bark and insert into the cake balls, set cake balls onto lined cookie sheets. Let cake balls set in refrigerator for 30 minutes to allow almond bark to harden. Make certain the almond bark is melted and smooth. Dip cake balls completely into almond bark, remove, and let extra bark drip off back into bowl. Swirl around any extra almond bark to create a smooth texture on the outside of the cake ball. You may let set on the tops of the cake ball which will create a flat surface or you may wish to have a piece of foam ready to push the lollipop sticks into to dry. I do not like to put these cake pops that I use dark chocolate on back into the refrigerator to set as they tend to get a white streak on them from the too cool air temperature. Leave them at room temp in the areas above 3000 feet altitude. Enjoy! While wet, you may dip the cake pops into sprinkles! These cake pops are very fun!

GERMAN CHOCOLATE CAKE BALLS

Steps:

• Prepare cake according to package direction.
• Bake in a 9x13 pan and set aside to cool.
• Once cake is cool, break apart cake. Mix in frosting.
• Mix frosting until completely blended with cake crumbs.
• Form into 1 1/2 inch balls. Refrigerate until firm.
• Melt candy coating according to directions.
• Coat each cake ball until covered.
• Allow coating to set before serving.

CHOCOLATE CAKE BALLS

Steps:

• 1. Bake chocolate cake following directions on back of box. Allow cake to cool, then use food processor and place cake crumbles in large bowl. 2. Spoon 3 heaping spoonfuls of icing into bowl with cake crumbles and mix. Add 1 additional spoonful at a time until cake has a moist, paste-like consistency and sticks together well, with no crumbles left at the bottom of the bowl. 3. Using melon baller or a spoon, scoop small amounts of the cake/icing mixture into balls, then roll around in hands to create an even, circular shape about 1 in wide and place on a foil covered cookie sheet. Do this until the entire cake mixture is formed into balls, then place cake balls in refrigerator for at least 1 hour. 4. Melt ½ of the chocolate almond bark bar in medium sized bowl in microwave until smooth and runny. Take 1 cake ball and place into melted almond bark, making sure that it is immersed in chocolate, then use candy dipping tool to remove chocolate covered ball from the melted chocolate. Allow excess chocolate to drip off back into the bowl, then place ball onto foil covered cookie sheet. The chocolate will harden in a few minutes. Repeat with all cake balls, making sure to remelt almond bark and add additional almond bark as needed to keep the same shiny, runny consistency with which to cover the cake balls. 5. If desired, put white or other colored chocolate into small ziplock bag and melt in the microwave. Cut off a very tiny corner of the bag, then force chocolate out of hole using your hands and drizzle over chocolate.