06 Nov Kahlua-Spiked Mocha Cake Balls

We all know that chocolate cake is made infinitely better by the addition of coffee, right? Please tell me you know/love/live by this rule. If you haven’t been adding espresso powder and/or subbing dark, strong coffee for liquids in your favorite chocolate cake recipe, LISTEN UP. Do it, and do it now. Your favorite chocolate cake will go from good to next-level amazing. The coffee will make your chocolate taste chocolate-ier while adding a whole new depth of flavor to the recipe.

In fact, don’t just do this for cake, add a teaspoon of espresso to all your favorite chocolate recipes. Just trust and give into the chocolate-y tastiness. You’ll never go back.

Not to toot my own horn, but I think I’ve outdone myself with these Kahlua-Spiked Mocha Cake Balls. They’re tops. The best cake balls I’ve made in a long time.

While I adore some of my latest CB creations (Hello, s’mores! Ciao Nutella!), this espresso-laden variety takes the cake. They’re inspired by my favorite java-spiked chocolate cake (God bless Ina), but turbo-charged so that the rich, dark coffee notes take a leading role. Fear not, the presence of chocolate is loud and clear (and OMG good) but instead of the coffee providing a subtle hmmm in the background, it adds a prominent, complex bite that adds a touch of fancy to the friendly, comforting chocolate base. The Kate to the Leo, if you will.

The best part? Chocolate. Covered. Espresso. Beans.

They’re the crack cocaine of the candy world. I advise you to take caution and impose strict CCEB snacking hours, less you end up like me – wide awake at 2AM, shaky hands, scrubbing my shower and cleaning out my closet as the result of reckless consumption. They pack a serious punch, and I like it. In the case of these cake balls, they are the crunchy topping that perfectly contrasts the soft, gooey cake interior while adding yet another layer of espresso piquancy. You could alternately use crushed Oreo cookies for a sweeter, milder topping, but you gotta have the crunch. Don’t skip it.

Then of course, there’s the booze. Let’s not forget about the booze. Booze is fun (especially around the holidays) and boozy desserts only up your party game. There’s a generous amount of Kahlua in this recipe, however since it’s fairly low on the alcohol content spectrum it adds just a subtle, grown-up flare. A slight bite that is notably festive, but not strong enough to put off those who dislike the taste of alcohol. (<– those people exist, right?)

Are you sold yet? Seriously y’all, you gotta try these. And when you do, it’s highly likely that you’ll feel the urge to eat them for breakfast, alongside a tall cuppa joe. This is a good idea. Do this.

A few notes about this recipe:

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. 

To make an alchocol-free version: substitute the 1/2 cup of Kahlua in the cake with water, skip on brushing the cake with liqueur, and omit the Kahlua from the frosting instead adding 1 teaspoon of vanilla extract. 

If you do not have Kahlua, you could substitute any other coffee-flavored or dark liqueur. Like Amaretto. THAT would be delicious. 

Enjoy! XO, Katie

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