Cherry Sundae Cake Balls (Printer-Friendly Version)
Chocolate and cherry bites coated in creamy white chocolate with rainbow sprinkles and a maraschino cherry topping.
# Required Ingredients:
→ Cake Base
01 -
750 ml prepared chocolate cake, crumbled (approximately 3 cups)
→ Frosting
02 -
180 ml chocolate frosting (store-bought or homemade)
→ Coating
03 -
200 g white chocolate chips or candy melts
04 -
15 ml coconut oil or vegetable shortening
→ Toppings
05 -
Rainbow sprinkles as needed
06 -
30 maraschino cherries, drained and dried
# Step-by-Step Instructions:
01 -
Bake chocolate cake according to package instructions and cool completely. Crumble cooled cake into fine crumbs in a large mixing bowl.
02 -
Add chocolate frosting to cake crumbs and mix thoroughly by hand or spoon until a uniform dough-like consistency forms. Add more frosting if mixture is too dry.
03 -
Shape mixture into 2.5 cm (1 inch) diameter balls and place on a parchment-lined baking sheet. Freeze for 20 to 25 minutes to firm up.
04 -
In a microwave-safe bowl, melt white chocolate chips combined with coconut oil in 20-second intervals, stirring between each until smooth and glossy.
05 -
Dip each chilled cake ball into the melted white chocolate, allowing excess to drip off. Immediately sprinkle with rainbow sprinkles and top with a maraschino cherry.
06 -
Allow coated cake balls to set at room temperature or refrigerate for 10 minutes until chocolate hardens. Serve chilled or at room temperature.
# Handy Cooking Tips:
01 -
Ensure cherries are fully dried before dipping to prevent chocolate from separating.
02 -
Use high-quality white chocolate for a smoother coating.
03 -
Store leftovers in an airtight container in the refrigerator for up to seven days.