Devil’s Cake Balls

 

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If you haven’t heard of cake balls yet, I recommend that you check out Bakerella’s website to see what the fuss is all about. Cake balls are a great little invention; cooked cake batter crumbled and mixed with cream cheese frosting, rolled into balls, then dunked into melted chocolate. Don’t just make these for the health benefits though, they taste pretty darn good too.

The recipe says to use any boxed cake mix for the type of flavor you want. For my first attempt I used Devil’s Food Cake mix, and a homemade frosting. You can buy a can of cream cheese frosting instead, but I accidentally bought cream cheese instead of frosting, and had to improvise. The reason I didn’t use homemade cake batter + homemade frosting is because I wasn’t confident in getting exactly the right consistency for cake ball dough.

Devil’s Cake Balls (makes 45-50) – adapted from Bakerella.com

Ingredients:

  • 1 Box Devil’s Cake Mix
  • 1 16 oz. can cream cheese frosting*
  • 1 16 oz. bag of chocolate chips
  • wax paper

* To make homemade frosting: combine 8 oz. cream cheese (softened), 1 stick butter (softened), and 2 cups powdered sugar. Blend until creamy.

Directions:

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon or toothpick to dip and roll in chocolate and then tap off extra.)

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After cake is cooked and cooled completely, crumble into large bowl.

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Powdered sugar, stick of butter, and package of cream cheese. 3 ingredients for a healthy dessert.

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If making homemade frosting, blend these ingredients together with a handheld mixer until creamy.

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Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
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Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

Chill for several hours. (You can speed this up by putting in the freezer.)
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Melt chocolate in microwave per directions on package. Or if using chocolate chips, melt with a bit of water in the microwave. Add more water if it is too thick (but don’t add too much or it will be too watery).
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Roll balls in chocolate. (Use a spoon or toothpick to dip and roll in chocolate and then tap off extra.)

I used a cocktail toothpick to dip the balls into the chocolate, and a chopstick to gently brush off extra chocolate.

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Lay on wax paper until firm.

I put mine in the refrigerator to harden.

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And there you have it.  They were pretty good for a first attempt, but next time I would have to try it with the melted chocolate bark instead of chips. The melted chips didn’t solidify as much as I hoped it would, and I don’t know if it’s because I used chips instead of bark. You can store these in a freezer bag in the fridge for up to two weeks.

74 Thoughts on “Devil’s Cake Balls

  1. Justine – Thank you for all your tips! It is greatly appreciated.

  2. Sarah on June 11, 2010 at 2:55 pm said:

    what makes you think this is healthy? cake, chocolate, cream cheese, and frosting….sugar overload!!! maybe healthier then a gigantic slice of cake, but dont call it healthy..

  3. Sarah on June 11, 2010 at 2:55 pm said:

    what makes you think this is healthy? cake, chocolate, cream cheese, and frosting….sugar overload!!! maybe healthier then a gigantic slice of cake, but dont call it healthy..

  4. Sarah – It’s called sarcasm.

  5. C.J. on June 11, 2010 at 5:45 pm said:

    These look so ridiculous that I can’t wait to try them. I am thinking that a dryer box mix would have a better texture for the balls than a moist home made cake. Great idea. Thanks for the hint on the frosting may try the bark stuff.

  6. C.J. – You are exactly right. The drier the cake mix the better consistency. Good luck! :)

  7. These little cake balls look so good. Thanks for sharing!

  8. You’re welcome Vanessa! :)

  9. In the past I have found that when melting the chocolate, if you add a tablespoon of shortening they harden a little nicer.

  10. Autumn on June 15, 2010 at 1:41 am said:

    Sarah, you are an idiot.

  11. Jessica on June 15, 2010 at 9:06 am said:

    My dad’s favorite kind of cake is devil’s food with cream cheese, so I plan on making these for Dad’s Day this weekend. Jim is correct about the shortening, I use it whenever I need to put a chocolate shell on something. It also gives it a bit of gloss.

  12. Jim – Thanks for the tip :)

    Autumn – ditto

    Jessica – That’s great that your dad likes Devil’s food cake. I hope he enjoys them!

  13. Oh, I have got to try this! Thank you so much for sharing!

    Pam

  14. Pingback: Six Neat Things » GMAT prep and other stuff

  15. grace on June 15, 2010 at 6:02 pm said:

    The reason the chocolate didn’t set as hard as you think chocolate should be is because you have to “temper” it to make sure you get that crisp break in the chocolate. Tempering entails melting the chocolate slowly and cooling it slowly, holding it the whole time while working with it between 70 and 80 degrees. If chocolate ever bypasses the small temperature zone it likes, either getting hotter, or cooler, it looses its temper-ing and the result is a matt finish on the chocolate that never sets to hard (unless you freeze it and eat while it’s still frozen). Putting chocolate in a fridge: bad idea if you want the shiny chocolate crisp shell feel. It causes condensation, and messes up the chocolate. Honestly if you’re not an experienced chocolatier, it will be incredibly difficult for you to get a perfect chocolate finish. Using “real” chocolate as opposed to chips will not change your outcome. It’s the procedure, not the ingredients, that are important.

  16. Taylor on June 15, 2010 at 10:18 pm said:

    I made these and they are so good but one tip – NEVER add water to melted chocolate! It will harden and thicken right away! Add vegetable oil to make it thinner!

  17. This is my first time to your site… this recipe is so ridic in inspired me to tweet. And I’m sort of tweet-resistant (new to twitter). YUM. drooling. seriously.

  18. I always add a bit of wax to the chocolat it helps harden it plus gives it a nice sheen.

  19. Kaninfisk on June 16, 2010 at 1:36 am said:

    Hi, I really enjoyed reading your recipe and wanted to tell you how to fix the problem with your chocolate. You need to temper it. That means heating the chocolate to a certain degree, cooing it to a certain degree and then heating it again. This will give the chocolate that nice “crack”-sound, when you bite it. Here’s a link to a site that explains how to temper chocolate and it has a handy little chart for the different kinds of chocolate and their temperatures :) Happy chocolateering :D

  20. ceallaig on June 16, 2010 at 5:59 am said:

    These sound wonderful! I am wondering tho, can you use any other flavor frosting for the ‘binding’, or is the cream cheese frosting a different consistency/stickiness? ( I’ve only used it rarely, on the odd carrot cake I’ve made). Between this and a decadent sugar cookie recipe I found, I’ll have some goodies to try while I’m off work next week.

  21. I just made these; they were delicious!! I never bake and these were actually easy to make. And they are sooo moist, almost like flourless cake. Thanks for the pictures and amazing recipe.

  22. dakota on June 18, 2010 at 9:41 pm said:

    Sorry Sarah’s right, The way the paragraph is laid out, it does not show intended Sarcasm. You may have meant it to be sarcasm. Or you may have been too embarrassed to admit your mistake and put the blame on Sarah. One of my pet peeves is when people without a sense of humor try and be funny then get mad when others don’t get it. And then there is the plagiarism you recipe is just about word for word and picture for picture the same as the original recipe you just use chocolate cake instead of red velvet. Yes you put where you got the original recipe. But, it still is plagiarism when you copy it almost word for word. Come up with something original

  23. Dakota – you and Sarah can hang out and read the dictionary together. Look up sarcasm AND plagiarism. I didn’t plagiarize, as I adapted the recipe and gave credit to the original website. Those are in fact, my photographs and there was no stealing involved. I never once said it was MY recipe. I’m also not embarassed nor did I make a mistake, and I’m sorry that you don’t have a sense of humor and decided to waste your time trying to make a point. DUH, cream cheese, butter, sugar, cake, etc. OBVIOUSLY IT’S NOT HEALTHY and only a moron would need clarification.

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