I’m not really much of a baker, but I do enjoy sweets. Jess knows these things, and so she gave me some time off from cooking for this post to make a batch of chocolate-covered cake balls, topped with one of my favorite things of all time, toasted coconut. This dessert was a chocolate explosion that had a wonderful variation in textures: a firm outer shell of chocolate almond bark giving way to a moist, tender middle of cake. Although Jess said they were a bit tricky to make at first, she got the hang of them pretty quickly and the result was a cute little cake ball that would be perfect for the dessert table at a party or pot luck. Here’s how she made them:
Chocolate Covered Cake Balls
- 1 boxed cake mix, any flavor (or one cake from scratch, if you are awesome)
- 1 can frosting
- 1 package almond bark
- A topper, such as sprinkles – or in this case, coconut
Make your cake as directed and let cool. Once the cake has cooled off, break it up and place in a large mixing bowl. Combine the frosting (1/2 the can or less) with the cake. Place the mixture into the freezer to cool further (this makes the mixture easier to handle).
Once cooled, make balls from the cake/frosting mixture, about the size of a ping-pong ball. Melt your almond bark to make the chocolate shell. To coat the cake balls with the almond bark, use two spoons, lowering the cake ball into the melted chocolate with one spoon and using the second to spoon chocolate over the ball. Once the cake ball is coated, place gently on waxed paper. Repeat until you have used all your cake mixture. Top with sprinkles, toasted coconut, or any other thing you think might be tasty atop a ball of cake. They’re very rich, but I ate about three right after Jess made them, so I can vouch for how tasty they are. Mix it up with different types of cake and frosting for a large combination of flavors – and Enjoy!