cake balls!

I have always, always wanted to make cake balls. In recent years cake balls and cake pops have definitely become very trendy. Everywhere you go these days, you can find some combination of cake, frosting, and chocolate all rolled up into a convenient, bite-sized ball. I have to say, prior to going gluten free, I was a big fan of cake balls. They are a seriously amazing invention for those of us who have an incredible sweet-tooth (such as yours truly). They're incredibly sweet, and simply adorable. The only problem is, finding gluten-free baked goods, especially GOOD gluten-free baked goods can be a challenge. Part of the reason for starting this blog was to combat just that. I am determined to prove that gluten free baking doesn't have to mean, dry, crumbly, and flavorless. Honestly, I know that I'm my biggest fan! But without the baking success that I've had, my deprived sweet-tooth would go crazy.

Cake balls are have been somewhat of my holy grail. While they seem relatively easy to make, there are a lot of steps, and have always seemed hard to make. I think it would be easier if I could use a box mix cake, or a pre-made cake, but I definitely don't have that luxury. The cakes that I make are always made from scratch, and that definitely makes them special and delicious. I've made plenty a cupcake, but the other week, I finally took the cake ball plunge. I have to say, they were not as hard as I thought that would be, just time consuming. But, they were totally worth it. I want to make them again and definitely work on my decorating skills. But for now, I recommend making them! They are SO sweet and SO good; I promise, your sweet tooth will thank you.

note: this cake recipe is what I call a "cocoa velvet" cake- essentially red velvet cake without the red! You can half this recipe if you like, it makes a LOT of cake balls!

Cocoa Velvet Chocolate Covered Cake Balls

1 cup butter

2 1/2 cups white sugar

3 eggs

1 1/2 tsp vanilla extract

2 1/2 cups buttermilk

3 1/4 cups gf flour mix

1/2 cup cocoa powder

2 1/4 tsp baking powder

2 1/2 tsp baking soda

 

2 cups butter cream frosting

 

20 oz dark or semi sweet chocolate, chopped

1 tbsp butter

 

Preheat your oven to 350 degrees

In a large bowl, cream together the butter and sugar until light and fluffy

Sift together the flour, cocoa, baking powder, and baking soda at set aside

Beat the eggs into the butter mixture one at a time, and then add the vanilla

 Beat in the flour mixture alternatively with the buttermilk (starting and ending with the dry ingredients)

Pour batter evenly into a 9x13 greased pan and bake for 35-40 minutes

 

 

Allow cake to cool fully

After it has cooled, use a fork and crumble the cake into a large bowl

Add the frosting to the crumbled cake and mix well to combine

Using your hands, roll the cake into golf ball sized balls and place on a lined baking sheet

Place the sheet into your fridge and allow the balls to cool for at least an hour

Bring 1-2 inches of water to a simmer over low heat in a sauce pot

Put the chocolate and butter into a glass or metal bowl, and place the bowl over the pot

Melt the chocolate until smooth

Remove the balls from the fridge, and dip each one into the chocolate mixture, one at a time

Roll around until fully coated and remove with a spoon

Place back onto the lined baking sheet and cool in the fridge for another hour

Once the chocolate has hardened, enjoy, finally!!