22 Jul Nutella Crunch Cake Balls
WEDDING WEEK IS FINALLY HERE!!!
No, not mine — my best friend Taylor’s!!
Who you may also know as Miss Longbotton and/or recognize from from this post about the surprise proposal or this post about the bachelorette, or maybe even this post about our roomie love and how it began, long before a tall, handsome journalist-type started sneakily refilling her candy bowl at work.
I’m in full blown my-bestie-is-getting-married-shouldn’t-I-be-on-vacation-all-week? mode. All day dreaming about how many slices of wedding cake I’m going to eat and practicing dancing without making weird faces. So what if I’ve reheased my ‘skinny arm pose’ in the mirror twenty-seven times?! Wedding photos are forever.
And of course, my tendency to
think about cake procrastinate has left me with a list of bridesmaid to-dos. My dress is still at the seamstress and won’t be ready until Thursday (fingers crossed). I just got around to ordering a new pair of sticky boobs an hour ago — thank you, Amazon Prime. And a red spot the size of Alaska just appeared on the very tip of my nose — the jury is still out on whether it’s the result of poor sunscreen application or an actual pimple, though I think the latter to be true. I haven’t had zit on my nose since I was fifteen. What the hell, Universe?!
Adult acne aside, I’M SO EXCITED I COULD PEE MY PANTS!!!!
This weekend is going to be the most glorious celebration of all time, ever. I’m probably going to ugly cry when Taylor walks down the aisle and that’s totally okay because it’s important that she look pretty, not me. We’re going to drink all the champs, boogie all night and smile until our faces hurt. And then I’m going to eat cake. Lots of it.
But I’ve got to go wax my legs and apply goop to this sunburn/pimple/monster, so let’s get to the cake balls!
Nutella is the stuff of puppies and unicorns and laughing babies, and since you guys go crazy for the stuff I figured it was about damn time I put it in a cake ball. For these Nutella Crunch Cake Balls, I used a boxed chocolate cake for the base, then added a Nutella frosting (mostly just Nutella), drizzled the balls with Nutella-spiked candy coating and then topped them off with roasted hazelnut pieces for a hearty crunch.
That’s all folks. A helluva lot of Nutella and a little elbow grease and you’ve got chocolatey, hazelnutty, crunchy-on-the-outside-soft-and-gooey-on-the-inside, bridesmaid-diet-ruining perfection.
My work here is done! Well, for today anyway.
A few notes about this recipe:
To toast and skin whole hazelnuts, place whole nuts on a baking sheet or in metal pan and cook in a 350F degree oven for 12-15 minutes, stirring every 5 minutes. They’re done when you can smell them and the skin is crackled and glistening. Remove from oven, pour nuts into a kitchen towel and let cool for 5 -10 minutes. Then bundle the towel up tightly and rub vigorously. Most of the skin will come off in little flakes.
Prep is important when making cake balls. In addition to the ingredients you will need a parchment lined cookie sheet, more parchment to place your dipped cake balls on to dry, a microwave-safe bowl for heating the candy coating, and a spoon, fork and toothpick for the dipping process.
As always, ENJOY! XO, Katie
- 1 chocolate cake from boxed cake mix, prepared according to instructions (or your favorite chocolate cake from scratch, though I like the consistency of boxed cake for this recipe).
- 1/4 cup butter, softened
- 1/2 cup Nutella or chocolate hazelnut spread
- 1/2 tsp vanilla
- 1/2 cup powdered sugar
- 1-2 tsp milk (if needed to thin the icing)
- 1 package chocolate candy coating (also called almond bark)
- 1 tbsp Nutella or chocolate hazelnut spread
- 1/4 cup roasted hazelnuts, chopped
- Prepare and bake as instructed in a 13x9 inch pan. Let cool completely.
- In the bowl of a stand mixer fitted with paddle attachment, cream together the butter and Nutella until smooth. Add the vanilla and mix until incorporated.
- Carefully add the powdered sugar and mix on low until well incorporated. At this point, add milk if your icing is too thick. It should be on the softer side, similar the consistency of store-bought icing or chocolate ganache.
- 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 1/2 of the icing and mix thoroughly with crumbled cake. Test your “dough” to see if it is sticky enough to roll into a ball without crumbling, almost like Play-doh. Add more icing as 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 tries 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 to 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 lined cookie sheet. Make sure you push the cake ball from the bottom so you don’t smudge your coating.
- Once you have dipped all of your cake balls and the coating is dry, microwave one block of candy coating until melted then stir in a large spoonful of Nutella until well combined. Scoop mixture into a plastic bag and snip off a very tiny piece of from one corner. Drizzle the mixture over the cake balls 2 or 3 at a time, sprinkling with chopped hazelnuts while the drizzle is still wet.
- Let dry completely, trim off any excess candy bark and place in candy cups (or mini muffin cups) to serve.