To make the Triple Chocolate Cake Pops: Crumble the Grand Fudge Cake into a very large bowl. ), Glad you found your Valentine's project, Jacqueline! This recipe uses a simple ganache (1 part cream to 1 part chocolate) making a ganache that will need to be refrigerated to set it to fudge-like consistency. Mix until you can form the … To make the Ghirardelli Buttercream Frosting: In bowl, beat butter until light and fluffy. … Roll mounds into balls and freeze for 30 minutes. … Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. As some of you may remember, I've recently gotten over my snootiness regarding cake balls. Chocolate Fudge Cake Pops. Add the Ghirardelli Buttercream Frosting. BIRTHDAY CAKE FUDGE. Stir in the frosting until a dough forms. Ingredients 1 cup ( 125g) all-purpose flour ( spoon & leveled) 1 cup ( 200g) granulated sugar 6 Tablespoons ( 31g) unsweetened natural cocoa powder ( 1/3 cup + 1 Tbsp) 1/2 teaspoon … Form the batter: In the bowl of your mixer add the chocolate cake mix, eggs, milk and vegetable oil. Oh, sorry. Place pecans in a large skillet and toast over medium heat, stirring occasionally, until fragrant and … Crumble the Grand Fudge Cake into a very large bowl. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. Let stand at room temperature for at least 30 minutes before serving. Healthy, vegan friendly, perfect … Bake for 30 to 35 minutes or until a cake tester inserted in the center of cake comes out clean. Stir until smooth. Oh, and don't forget to whisper a few words of encouragement and thanks to your chocolate, too. Your email address will not be published. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. A simple single layer chocolate cake, a batch of basic ganache, and a mound of meringue makes the fixings for these layered little bombes of goodness. Great ideas married with a sense of humor. This easy brownie cake pops recipe is perfect for most any holiday or party. I rather missed the "carefully" here, didn't I? After the cake has cooled, remove any firm crusty edges and crumble the cake into a large bowl. Remove and stir. Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. Ha, I think not. Make a half-shell of cake in the bowl of a muffin scoop. Either way, tasty. In a small microwave-safe bowl, heat the Ghirardelli Classic White Chocolate Baking Chips on medium power (50 percent) for 1 minute. Chocolate and I are off on a new adventure together and can't wait for you to join us. I've updated the blog to read the 1 1/2 cups chocolate and 1 cup of cream. This is the recipe from my first dessert post. Spread the love. Once your cake is cooked and cooled, crumble half of it into a large bowl (cover, wrap, and freeze … Find your new favorite recipes and home decorating ideas with gorgeous, full-color magazines. Roll mounds into balls and freeze for 30 minutes. Copyright © For the Cake balls - 2 Cups left over Mud cake (preferably chocolate mud cake but can be used for vanilla cake too!) When all the cake balls are coated, transfer to the freezer … I wound up scooping it into the inside of the cake shell which worked ok but was a bit hard to contain. Web page addresses and email addresses turn into links automatically. Have I told you lately... that I love you? The basic ganache recipe linked to is much higher than 1:1 ratio and expect that would work better for the shapeable balls. Chocolate Fudge Cake Pops . The fun rainbow sprinkles make it a huge hit with kids, and the fudge is so rich and creamy adults will love it too! Allow excess to drip off. To make the Grand Fudge Cake: Preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans. Vive la difference - Happy Baking - Irene@KAF. Add the Ghirardelli Buttercream Frosting. Just mentioned the issue because instructions say 1 cup chopped chocolate to 1 c cream and that wouldn't be even 1:1 by weight as 1 cup chopped choc only came to 4-5 ounces for me. Then you dip the brownie balls in chocolate and add fun sprinkles, making them pretty much irresistible. How do I love thee? Thanks in advance for the info. Lines and paragraphs break automatically. Using a small scoop or spoon, drop the mixture into 1-1/2-inch mounds onto waxed paper-lined baking sheets. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team the following year. Beat with an electric mixer on low speed until combined. In reply to MJ ~ I think I have just found a potential Valentine's Day proj… by Jacqueline Sweitzer (not verified), In reply to Made them and they were well-received and tasty but even refrig… by Sri (not verified), In reply to This looks so yummy that I felt compelled though I had no good … by Sri (not verified), In reply to Seriously, deliriously, outrageously, mouth droolingly, humding… by Dianne Lee (not verified), One baker blends her South Asian heritage and American upbringing, Facebook Instagram Pinterest Twitter YouTube LinkedIn. Thank you so much for pointing this out. But where to go next? I love the silky texture of the interior playing off the snap of the chocolate coating. Using a small scoop or spoon, drop the mixture into 1-1/2-inch mounds onto waxed paper-lined baking sheets. The content of this field is kept private and will not be shown publicly. Wild thing, I think I love you... *ahem*. You can even make cake pops with this recipe. Add the remaining ganache only if the mixture still seems dry. Then once scooped/shaped, the fudge rounds will need to be refrigerated another 2 -3 hours to set up again. Remove the bowl from the refrigerator and roll the mixture into small balls. Trust me, it still tasted just fine. After the cake has cooled, remove any firm crusty edges and crumble the cake into a large bowl. If you're stuck inside, why not make something really special with the kids? Could use some clarification in the written directions, seems would be at least 2 cups chopped choc for a 1:1 by weight. Place back on the parchment paper to dry. If the dough seems dry, you can add additional frosting, 1 … Depending on how moist the cake … Cook on medium power (50 percent) for 1 minute. Freeze for 30 to 60 minutes or until balls are firm. Microwave on medium power (50 percent) for 2 minutes. I decided to keep this recipe simple by using a cake mix, but I doctored that mix to make the new cake balls intensely chocolate and super moist. Set aside. The Alaskan town where everyone bakes for good, Christmas tree bread is a tasty holiday twist, King Arthur Flour's Original Cake Pan Cake, MJ ~ I think I have just found a potential Valentine's Day proj…, Made them and they were well-received and tasty but even refrig…, This looks so yummy that I felt compelled though I had no good …, Seriously, deliriously, outrageously, mouth droolingly, humding…. In a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. After chocolate is set, transfer to a storage container and store, covered, in the refrigerator for up to 1 week. Elisabeth@KAF. I always look forward to reading your posts. Using a tablespoon cookie scoop or large spoon, scoop out 1/8-cup portions of the ganache and roll into balls the size of walnuts or large gumballs. - Once all of your cake balls have been covered in chocolate (and/or toppings), put them on a flat surface in the freezer for at least 2 hours or overnight. These little rich and decadent Chocolate Rum Balls are our very own quintessential Christmas treat in Australia, where chocolate and coconut meet condensed milk and crushed wafers or cookies! So works out to 4-5 ounces choc to 8 ounces cream? Everyone always asks for the recipe! Add the reserved 1/3 cup Chocolate Cake ball Base: No Fail Recipe - A Feathered Stitch Place on prepared baking sheets. You caught me having a private little conversation with the chocolate bar on my desk. When the bittersweet chocolate is just set, drizzle the pops with the melted white chocolate. Reserve about 1/3 cup of the cooled ganache for thickening and binding the cake crumbs.