I have posted this recipe and everything in the past, but I am re-posting because it’s the holidays and I know you all really want to make some Mint Chocolate cake balls ;)
Mint Chocolate Cake Balls Recipe!! (very rich)
3 things are needed for this dessert:
- Cake batter
- Melted chocolate candy.
I used the Hershey’s Special Dark Chocolate Cocoa Powder recipe to make my cake from scratch, Dark Chocolate Pillsbury frosting, and Andes Mint Cremes + Double Chocolate Ghiradelli Chips for the coating.
STEP 1 - Make your cake!
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Hershey’s Special Dark cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
1. Pre-heat oven to 350 degrees F.
2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla; mix together. Stir in boiling water (Don’t worry, batter will be thin). Pour the batter into pan!
3. Bake for 30-35 minutes.
STEP 2 - Mix cake batter with frosting of your choice
*I used Pillsbury Dark Chocolate Frosting, but you can use whatever it is you prefer, or make your own using leftover cocoa powder.
While your cake is still warm, break it up and put it all into a large bowl. Add about 3/4 of a 16 oz. container of frosting, and mix together. Your cake should be moist and feel a bit squishy.
STEP 3 - Forming the cake balls
You can use an automatic ice cream scooper to help make sure each cake ball is about the same size. I’ve found that forming them with your hands works best. Roll them into balls, and let them cool for about 5 minutes.
STEP 4 - Making the Chocolate Candy Coating
Take about 10 Andes Mints and melt them with 1 cup of Double Chocolate Ghiradelli Chips. Place a metal bowl over a pot of boiling water. Put the chocolate into the bowl, and it should melt quickly. Be sure to stir it as it’s melting. This is to ensure that you do not burn your chocolate.
STEP 5 - Coating your cake balls
This is probably the hardest part. Take a large sheet of wax paper and place it on a baking sheet. Take each cake ball and roll it around in your melted chocolate candy. The cake was extremely moist, so I used spoons to help me coat them.
After each cake ball is coated, sprinkle chopped up Andes mint cremes on top. Put them in the fridge to allow the chocolate candy coating to harden and create a shell.
& Voila! I hope you enjoy this recipe as much as I did!