Try it topped with sea salt. Yum!
I tried my first cake ball for the first time last week and I fell in love. I never thought that crumbled cake covered in chocolate would be that special, but OMG, it was. So, in honor of my friend's 30th birthday, I decided to make him 30 boozy cake balls.
All the recipes that I found on the internet were for chocolate cake, but I wanted to make one with a white cake, so I decided to come up with my own recipe. It turned out delicious. Too bad we only had 4 spare to eat for ourselves. These cake balls are decorated with sugar, melted white/milk chocolate and sea salt. The sea salt was pleasantly yummy because as you finish the sweet, creamy cake, you are left with a yummy salty after taste. I kind of wish I made more of those.
I used an 8x8 pan for the cake and a small ice-cream scoop like device (for cookies) to scoop out the balls. I also used 2 different types of chocolate for the shell. First, I used the stuff you get in the produce aisle to make chocolate covered strawberries, and when I ran out of that, I went back to the store to get some chocolate bark (not chocolate flavored stuff, but the real thing). I found that the bark was easier to work with. The stuff for strawberries hardened too quickly.
Ingredients
For the cake:
1/2 cup milk
3 eggs
1/2 t vanilla
3/4 cup sugar
1/8 c butterscotch liquor
1 cup wheat flour
2 T AP flour
2 t baking powder
1 t kosher salt
2 oz butter
4 teaspoons olive oil
For the frosting
2 oz butter
2 T cream cheese
bailey's irish cream
whiskey (optional)
powdered sugar
Procedure
1. To make the cake, mix all of the wet ingredients in a bowl. In a separate bowl, mix the dry ingredients. Slowly incorporate the dry ingredients into the wet mixture so that the batter gets mixed well.
2. Bake in a 350 degree F. oven for about 35 minutes (or until a toothpick comes out clean)
3. While the cake is baking, make the frosting. Bring the butter and cream cheese to room temperature and mix them together. Add about 1/4 - 1/2 cup of bailey's (depending on how boozy you want it).
4. Slowly mix in powdered sugar, 1/2 cup at a time at first, and then 1/4 cup as the frosting becomes stiffer until you reach the consistency of normal frosting. (This was about 4 cups for me).
5. When the cake is cool, break the cake apart and crumble it. If you leave larger chunks, the balls will not stay together as well. You may want to use a food processor to break up the pieces.
6. Start by adding about half of the frosting mixture to the cake and mix. Continue to add frosting a spoonful at a time to the cake until you can form a ball with the cake. At this point, taste the cake. If you want it to be a bit more boozy, you can add a splash of whiskey, or more bailey's. If the cake mixture gets a bit too sticky, add a few Tablespoons of powdered sugar.
7. Form spheres about 1.5 in. in diameter and place them on wax paper. Cool in the refrigerator for about 40 minutes, up to 6 hours. If you need to have them sit in the fridge for much longer, store them covered.
8. Follow the instructions on the chocolate bark to melt the chocolate. Dip each sphere into the melted chocolate and use 2 forks, to roll the sphere back and forth so that the excess chocolate can drip off. Place them on wax paper to cool and harden. You may want to get some help with sprinkling decorations on the cake balls before the chocolate hardens.
9. Enjoy.
All the recipes that I found on the internet were for chocolate cake, but I wanted to make one with a white cake, so I decided to come up with my own recipe. It turned out delicious. Too bad we only had 4 spare to eat for ourselves. These cake balls are decorated with sugar, melted white/milk chocolate and sea salt. The sea salt was pleasantly yummy because as you finish the sweet, creamy cake, you are left with a yummy salty after taste. I kind of wish I made more of those.
I used an 8x8 pan for the cake and a small ice-cream scoop like device (for cookies) to scoop out the balls. I also used 2 different types of chocolate for the shell. First, I used the stuff you get in the produce aisle to make chocolate covered strawberries, and when I ran out of that, I went back to the store to get some chocolate bark (not chocolate flavored stuff, but the real thing). I found that the bark was easier to work with. The stuff for strawberries hardened too quickly.
Ingredients
For the cake:
1/2 cup milk
3 eggs
1/2 t vanilla
3/4 cup sugar
1/8 c butterscotch liquor
1 cup wheat flour
2 T AP flour
2 t baking powder
1 t kosher salt
2 oz butter
4 teaspoons olive oil
For the frosting
2 oz butter
2 T cream cheese
bailey's irish cream
whiskey (optional)
powdered sugar
Procedure
1. To make the cake, mix all of the wet ingredients in a bowl. In a separate bowl, mix the dry ingredients. Slowly incorporate the dry ingredients into the wet mixture so that the batter gets mixed well.
2. Bake in a 350 degree F. oven for about 35 minutes (or until a toothpick comes out clean)
3. While the cake is baking, make the frosting. Bring the butter and cream cheese to room temperature and mix them together. Add about 1/4 - 1/2 cup of bailey's (depending on how boozy you want it).
4. Slowly mix in powdered sugar, 1/2 cup at a time at first, and then 1/4 cup as the frosting becomes stiffer until you reach the consistency of normal frosting. (This was about 4 cups for me).
5. When the cake is cool, break the cake apart and crumble it. If you leave larger chunks, the balls will not stay together as well. You may want to use a food processor to break up the pieces.
6. Start by adding about half of the frosting mixture to the cake and mix. Continue to add frosting a spoonful at a time to the cake until you can form a ball with the cake. At this point, taste the cake. If you want it to be a bit more boozy, you can add a splash of whiskey, or more bailey's. If the cake mixture gets a bit too sticky, add a few Tablespoons of powdered sugar.
7. Form spheres about 1.5 in. in diameter and place them on wax paper. Cool in the refrigerator for about 40 minutes, up to 6 hours. If you need to have them sit in the fridge for much longer, store them covered.
8. Follow the instructions on the chocolate bark to melt the chocolate. Dip each sphere into the melted chocolate and use 2 forks, to roll the sphere back and forth so that the excess chocolate can drip off. Place them on wax paper to cool and harden. You may want to get some help with sprinkling decorations on the cake balls before the chocolate hardens.
9. Enjoy.