American cuisine

Medium

Chocolate Cake With Chocolate Nut Balls

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Moist chocolate cake paired with chocolate cream frosting, topped with chocolate nut balls, this dessert recipe is sure to satisfy your sweet tooth!

Recipe

PRE TIME: 1 hr 10 min

COOKING TIME: 20 min

TOTAL TIME: 1 hr 30 min

6 SERVING

Ingredients:

Cake
5 counts Egg
2.5 oz. Sugar
4 oz. Flour
1 oz. Cocoa Powder
0.25 tsp. Baking Soda
0.5 tsp. Baking Powder
0.25 tsp. Salt
1.5 oz. Whipping Cream
3.5 oz. Melted Butter
Chocolate Balls
5 Pieces Biscuits
2.5 oz. Cashew
2 oz. Walnut
2 oz. Butter
2 tbsp. Sugar
0.25 cup Chocolate, Melted
Decoration
0.75 cup Chocolate Whipped Cream
6 pieces Edible Gold Leaf
5 Chocolate Circle Candy

Directions:

Step 1

Preheat oven to 356°F (180°C). Grease and flour 9” round baking pan. With a stand mixer, stir together the eggs, sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add the whipping cream and melted butter, and mix for 2 minutes on medium speed of mixer.

Step 2

Pour evenly into the prepared pan. Bake 20 minutes in the preheated oven at 356°F (180°C), until the cake tests are done with a toothpick. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Step 3

In a freezer bag, add biscuits, cashew, walnut, and seal the bag. Press the bag with a rolling pin. They should be broken up into smaller bits and pieces.

Step 4

Pour the crushed nuts into a mixing bowl, add butter and sugar, and mix for about 1 minute until they become smooth and stick together in a large mass.

Step 5

Roll the nut mixture into small balls about 1.5-inch in diameter. Place the balls on a cooling rack over a pan in the bottom.

Step 6

Drizzle the melted chocolate over the balls until fully covered. Refrigerate the chocolate balls for 15 minutes.

Step 7

Cake assembly: Place 5 chocolate balls on top of the cake and add chocolate cream frosting on top in between the balls from the edge to the center using a piping bag.

Step 8

Add one chocolate ball in the center and cover with additional frosting to form a cone shape. Garnish with a chocolate ball on top of the cone-shaped cream. Top with chocolate circle candy and edible gold leaf on each ball.

Step 9

Enjoy!