Chocolate Cake Bombs Recipe

Cooking Directions

• STEP 1.Prepare the chocolate cake batter according to the recipe instructions.
• STEP 2.Bake the cake in a round cake pan until it is fully cooked and a toothpick inserted into the center comes out clean.
• STEP 3.Allow the cake to cool completely, then crumble it into fine crumbs using your hands or a food processor.
• STEP 4.In a separate bowl, prepare the chocolate ganache by heating heavy cream until it begins to simmer.
• STEP 5.Pour the hot cream over chopped chocolate and let it sit for a few minutes to melt the chocolate.
• STEP 6.Stir the mixture until smooth and creamy, then refrigerate until it thickens to a spreadable consistency.
• STEP 7.Take a small portion of the cake crumbs and press them into a ball shape in the palm of your hand.
• STEP 8.Make a small indentation in the center of the cake ball and fill it with a spoonful of the chocolate ganache.
• STEP 9.Seal the cake ball by pressing the edges together, then roll it between your palms to smooth out any seams.
• STEP 10.Repeat the process with the remaining cake crumbs and ganache.
• STEP 11.Place the cake bombs on a baking sheet lined with parchment paper and freeze for about 30 minutes to firm up.
• STEP 12.Meanwhile, melt the chocolate for the coating in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
• STEP 13.Dip each cake bomb into the melted chocolate, ensuring it is fully coated, and place it back on the parchment-lined baking sheet.
• STEP 14.Allow the chocolate to set at room temperature or place the cake bombs in the refrigerator to speed up the process.
• STEP 15.Once the chocolate has hardened, the cake bombs are ready to be served and enjoyed.
• STEP 16.Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

• For an extra burst of flavor, you can add a teaspoon of instant coffee or espresso powder to the chocolate cake batter.
• To make the cake bombs even more indulgent, you can roll them in crushed nuts, sprinkles, or shredded coconut before the chocolate coating sets.
• If the ganache becomes too thick to work with, you can microwave it for a few seconds to soften it.
• To achieve a smooth and even chocolate coating, use a fork or a toothpick to dip the cake bombs into the melted chocolate.
• You can also drizzle melted white chocolate or caramel sauce over the hardened chocolate coating for added decoration.

Storage and Serving

• Serve the chocolate cake bombs at room temperature for the best texture and flavor.
• You can serve them as is or dust them with powdered sugar for an elegant touch.
• These cake bombs make a great addition to dessert platters, party spreads, or as a sweet gift for friends and family.
• If you're making them ahead of time, store them in an airtight container in the refrigerator.
• Allow them to come to room temperature before serving to ensure they are soft and moist.