I made some of these incredible chocolate rum cake balls for a work party and judging by how only two out of 60+ balls were left at the end of it, I’m guessing they were a big hit. Chocolate and booze just never goes wrong!
As someone who prides herself on making things from scratch, I opted to make the chocolate cake and the glaze from scratch, even though I would be mashing them up into little balls later. The original recipe didn’t include rum, but I subbed some of the hot water that went into the cake with rum for some added booze. The cake itself was pretty darn delicious and moist and rich, but I knew I couldn’t just bring in a sheet cake to the party. No, that wouldn’t have been nearly as impressive nor delicious. I saved half the cake for non-party eating purposes, giving it away to appreciative friends who don’t get no homemade goodies all that often.
As for the other half, I smushed it all up into little balls, while also throwing in some rum, heavy cream, and chocolate sauce, the proportions of which I eyeballed until the cake mixture became suitably compact.
While the original recipe called for a dark chocolate coating, I knew it was going to be a bit too bitter, so I used half milk chocolate and half dark chocolate instead. It was an excellent call.
Dark Chocolate Rum Cake Balls
Adapted from Cookie Madness
Makes 60~ balls
1 3/4 cups (8 oz) all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder, natural type (try Dutch)
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 cup milk, room temperature
2 large eggs
2 teaspoons vanilla extract
1/2 cup boiling water (or coffee)
1/2 cup rum
3 ounces of chopped semisweet chocolate
3 ounces of heavy cream
6 oz milk chocolate
6 oz semisweet chocolate
Preheat oven to 325 F. Spray a 13×9 inch pan with flour-added baking spray.
Mix together flour, sugar, cocoa, soda, baking powder and salt in large bowl. Add oil, milk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water and rum until blended. Batter will be thin.
Pour batter in the pan and bake for 45-50 minutes or until skewer or pick inserted comes out clean.
Let the cake sit in the pan for about 10 minutes, then carefully turn it from the Bundt.
Let the cake cool and then drizzle it with ganache. To make ganache, heat 3 ounces of heavy cream in microwave or saucepan. Pour over 3 oz chopped dark chocolate and stir until smooth. Let cool until thick enough to drizzle.
When you are ready to make the cake balls, set aside half the cake in a large mixing bowl. Mash up the cake. If you used all the ganache in the recipe, you won’t need any extra. Add rum, heavy cream and/or chocolate sauce until cake balls hold together. I recommend adding more rum than the other two ingredients.
Line a baking sheet with wax paper or parchment. Shape the scoops into smooth balls. Line the balls up on a tray, cover the with plastic wrap and put them in the freezer until firm.
In a chocolate melting pot, top of a double boiler or in the microwave, melt the milk and semisweet chocolate.
Dip cake balls into melted chocolate and lift with two forks, allowing extra chocolate to drip back into the pot. Put the balls on a wax paper lined cookie sheet to set.