10 Dec Chocolate Peanut Butter Cake Balls
Sometimes, life gives you chocolate cake.
And sometimes that chocolate cake sticks to the pan.
And then, sometimes that sticky chocolate cake crumbles into 170 million different pieces when you try to ever-so-gently wedge it out with your spatula.
But don’t cry over crumbled cake.
When life gives you cake crumbs, smoosh in some peanut butter and make cake balls.
Welcome to Butterlust, where we play the how-many-life-advice-cliches-can-Katie-fit-into-one-blog-post game.
But let me assure you, this is not a post about poorly used cliches. It is one on the importance of a well-greased cake pan.
And on unplanned cake balls.
Which in my opinion are better than that pesky cake, anyway.
Let’s examine why this is truth.
a) When making cake balls you get play with your food, free of judgement from all. (I highly recommend using your hands to mix in the icing. Nobody doesn’t like chocolate cake under their fingernails.)
b) When making cake balls you can
steal bites of dough sample your recipe for quality assurance without risk of salmonella poisoning from raw eggs. (Ahem, cake batter, I’m looking at you.)
c) And nobody will ever know how much you
snacked on tested for poison. (But people are always going to notice that missing slice of cake.)
d) Cake balls are like cake’s trendier, smarter cousin. Hello, cute little bite-sized-no-utensils-required amaze balls! Forks are so 2012.
…shall I go on, or shall we talk balls?
As you may have figured out, yes I had a little mishap with a chocolate cake last week.
Embarrassingly enough, it wasn’t even a from-scratch recipe. Confession of all confessions: I ruined a box cake.
Don’t ask me how I did it. I swear I greased the pan.
But of course that’s coming from the girl who, 2 weeks ago, baked a whole batch of cranberry jalapeno cornbread before realizing she left out the oil. And who on the morning of Thanksgiving, poured half of her pumpkin pie batter into the pie shell before realizing she hadn’t yet added the evaporated milk.
So who really knows if the pan was greased?
Not I, said the scatterbrained baker.
Luckily, the universe has gifted us with cake balls.
Really, there is no better remedy for a stuck-t0-the-pan-cake. If you happen to find yourself in a similar predicament, rest assured that your stubborn cake can be transformed into a beautiful dessert.
It just so happened that on the day of my little faux pas, I was in a chocolate and peanut butter kind of mood. Oh yes, ye’ old, fail-safe combination. Quite a pair those two, aren’t they?
Chocolate cake and peanut butter frosting rolled into a perfectly two-bite-sized ball and enveloped by a crunchy chocolate coating.
Chocolate. Peanut butter. Madness.
I just had to get up and go get one out of the refrigerator. I couldn’t take it anymore. Irresistible, I tell you!
If you want to be the most popular girl at your holiday party, bring these. But beware, people may try to hug, fondle and/or make out with you.
Seriously, avoid the mistletoe.
Happy Holiday Baking!
- 1 chocolate cake from boxed cake mix, prepared according to instructions
- 1/2 cup butter, softened
- 1/2 cup + 2 tbsp creamy peanut butter
- 1 cup powdered sugar
- 1 package chocolate almond bark
- holiday sprinkles, for garnish
- 1-2 block white almond bark or 1/4 chip white chocolate chips for drizzle (optional)
- mini baking cups or candy cups (optional)
- Bake as instructed in a 13x9 inch pan. Let cool completely before assembly.
- In the bowl of a stand mixer fitted with paddle attachment, combine peanut butter and butter. Mix until well combined and smooth.
- Carefully add the powdered sugar and mix on low until incorporated.
- Line a baking sheet with wax or parchment paper and set aside.
- In the pan or in a large bowl, use a fork (or your hands) to shred cake into crumbs.
- Add about 3/4 of the icing and mix thoroughly with crumbled cake. Test your “dough” to see if it is sticky enough to form a ball without crumbling. Add more icing if needed. Place in refrigerator for at least 30 minutes (you could also do this the night before) – it will make it easier to roll into balls.
- Using your hands, roll cake mixture into 1 inch balls. Place on lined baking sheet. When done, place baking sheet in freezer and let cake balls chill for 30 minutes. This step is optional, but it helps the cake balls keep their shape and prevents crumbs from getting in the candy bark and thus, causing lumpy coating.
- While cake balls are chilling, microwave 1/2 a package of chocolate candy bark in a small bowl, stirring every 30 seconds, until melted.
- It’s time to dip! Coating cake balls is kind of an art. It takes practice so if your cake balls don’t come out looking perfect don’t worry about it! It took me several tried to develop a successful method. Regardless of what they look like, they’ll still taste magical. Promise.
- Place the cake ball into the bowl of melted candy coating and use a spoon the cover with coating. Lift the cake ball out of the coating with a fork and tap against the rim of the bowl to remove excess.
- Use a toothpick to gently push the cake ball back on to your cookie sheet. Make sure you push the cake ball from the bottom so you don’t smudge your coating.
- While the coating is still wet, give your cake ball a healthy sprinkling of festive sprinkles or wait until coating is dry and drizzle on melted white chocolate.
- Let the coating dry and viola! cake balls!