Cake balls... my two favorite words. You have no idea how much I love cake balls! Not only me, but everyone at the shop. Whenever I make them, Delaney, Mia, Kimmy, Chris... anyone that has been with us for a while knows how amazing they are, and everyone gets super excited! Because they are more time consuming I don't make them often. So, when I do it's a free for all and you eat as many cake balls as you possibly can until they are gone!
Cake balls are a little magical dessert. They are part cake and part candy, which makes them truly amazing. The time consuming part is forming them into balls and dipping them in chocolate coating, which is why I don't make them very often as they can take me more than twice as long as it takes to just frost the damn cake! But, these little bit sized desserts are so much better than a slice of cake.
I frequently make cake balls when someone messes up a cake, so it doesn't go to waste. It's the best thing to do with a cake that can't be saved. It could be a cake that completely broke when it came out of the pan, or the most common mistake is forgotten baking powder. If you forget the leavening in your cake, then it's not really cake anymore. Part of the magic of cake is it's soft and fluffy texture, and that's completely lost when you forget leavening. But, you can totally use that cake for cake balls! That's because the cake gets mashed up anyways and mixed with frosting, creating a brand new texture that is just as good with or without leavening. And so when I ended up with a cake that couldn't be saved last week, I decided to make these Dark Chocolate Funfetti Cake Balls as I thought they would be a fun way to ring in the new year. Plus, with no one really having parties this year you can keep all these magical little cake balls to yourself!
Dark Chocolate Funfetti Cake Balls
1 stick organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
2 teaspoons organic vanilla extract
2 organic large eggs
1/2 cup organic heavy whipping cream
170 grams (1 cup plus 3 tablespoons) all natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 sticks (170 grams) organic salted butter, softened
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
28 grams (scant 1/4 cup) India Tree's Carnival Mix Sprinkles
1 to 2 teaspoons organic milk
566 grams (20 ounces) organic dark chocolate, chopped
India Tree's Carnival Mix Sprinkles for topping
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix on low until combined and there are no chunks of butter.
Add the eggs and heavy whipping cream and mix on low until combined. Scrape down the sides of the bowl and mix again to combine, it will look a little chunky and that's okay.
In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until combined into a smooth batter. Divide the batter evenly into each cake pan, about 220 grams each.
Bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, rainbow sprinkles, and milk. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy.
Line 2 baking sheets with parchment paper. Remove the cake from the pans and add into the bowl with the frosting. Using your hands or a spatula, stir and squish in the cake until the mixture is uniform. Using your hands, form the cake mixture into 35 balls and place on the prepared baking sheets. Place in the freezer.
Tip: I like to pop in the freezer for 15 minutes and then go back and re-form them into smoother balls as I have a difficult time forming them the first time! This is optional, so you can also skip this step. But, leave the cake balls in the freezer until they are ready to be coated.
To make the coating: In a double boiler, add all the chocolate. I don't temper the chocolate here as these need to be kept in the fridge anyways, so I don't see the point. Melt the chocolate until completely melted and remove from heat.
Remove the cake balls from the freezer. Using a fork, dip each ball into the chocolate and place back on the baking sheets. Repeat for all the balls. Place back in the freezer for 5 to 10 minutes. Remove, and dip for a second coating. This time, right after you dip, sprinkle the top with rainbow sprinkles. Place the trays back in the freezer for 1 hour.
Remove from the freezer and remove from the parchment paper. Store in the fridge for up to 1 week (if they even last that long)!
Gluten Free - Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.