1 store bought package of chocolate cake
1 can of frosting such as German chocolate cake frosting
1 bag of semi-sweet chocolate chips
Prepare the cake according to the directions on the box. While still warm, dump the cake into a mixing bowl and crumble with a fork. Mix in frosting and stir well until the frosting is well incorporated into the cake.
Allow the cake/frosting mix to chill until you can comfortably handle the mix. Roll cake/frosting into approximately 1 inch balls. Some folks prefer to use a spoon or melon baller, but I have made enough kabob in my lifetime to just use my hands. I usually stick them in the fridge at this point while I start to melt chocolate.
Melting chocolate: This is were I fail. I prefer to use a mini crock pot (16 oz) or a fondue pot for melting chocolate, but a double boiler also works. I’m clearly not the best person to tell you how to cover cake balls in chocolate, but I will tell you what works for me. I like to warm ¼ of a bag of chocolate in a mini crock pot, I find that adding 1tsp of cooking oil (coconut is mighty tasty) helps to thin the chocolate out a bit – but this isn’t a necessary step.
Once the chocolate has melted roll the cake balls in the melted chocolate. To coat the cake balls I prefer to use a fork and a spoon, though I hear toothpicks work as well. I thought about using chopsticks, but have not tried it. I like to avoid getting my fingers involved in this chocolaty mess, a notable difference from my 2006 cake ball adventure. Once a cake ball is coated in chocolate, place it on a wax paper lined baking sheet. I’ll continue to dump in chocolate chips and melt them as I work. Too much chocolate at once and I’ll end up being covered in it. After all of the cake balls are covered in chocolate I stick them in the fridge to harden while I forage for cheese. Once the chocolate has set, they are ready to go. They will be the star of the show and everyone will think you’re some sort of baking queen.
One last note on cake/frosting combinations. I prefer the chocolate cake with German chocolate frosting dipped in semi-sweet chips. This has worked as a crowd pleaser. Other combinations that work are red velvet and cream cheese frosting; yellow cake with chocolate frosting; carrot cake with cream cheese frosting. The combinations are endless, have fun with it. Also, if you’re fancy, you can decorate the cake balls. I have been wanting to try a salted caramel on these, but by the time I’m done rolling them in chocolate I’ve sworn I will never make them again.