This is another great recipe for this holiday baking season and can be a great add on to your cookie basket!
Have you ever had cake pops? These are the same but without the stick. Chocolate peppermint cake crumbs + chocolate frosting + peppermint chocolate coating + chopped candy canes? Yes, please! They are so so good!
Video of how I made this recipe is posted on my Instagram page. Click HERE.
Yield 2 dozen cake balls
For the chocolate cake
Yield one 9 inch cake pan
1/2 cup + 6 tablespoons all-purpose flour
1 cup of granulated sugar
6 tablespoons dark cocoa powder
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1 large egg at room temperature
1/2 cup milk
3/4 teaspoon vanilla extract
1/2 teaspoon peppermint extract (not mint)
1/3 cup hot coffee
For the chocolate frosting
You can make your own chocolate buttercream or you can get one at the store. I am pretty busy this week, so I decided to use one from the store.
For the coating
candy cane candy melts by Wilton. Click HERE. I got mine at my local Walmart but I think you can find these at Party City or Amazon.
crushed candy canes
First, you have to make the cake and let it cool completely so we can crumble it up. You can make this the day/night ahead so you don’t spend the whole day in the kitchen.
For the cake
1.- Preheat oven to 350 F. Butter and flour your pan. Line the bottom with parchment paper. Set aside.
2.- In a bowl sift (I used the big bowl of my Kitchen Aid Mixer or use any big bowl where you will mix everything) : flour, baking soda, baking powder, salt, cocoa powder and sugar. Set aside.
3.- In a measurement cup or smaller bowl whisk the egg, add oil, milk, vanilla and peppermint extract. Mix well. Add this wet mix into the dry ingredients and using a mixer combine everything in medium speed until you don’t see any leftover dry ingredient. Add in hot coffee and mix in low speed until everything is well combined.
4.- Pour cake batter into prepared pan. Bake for about 35 minutes or until a toothpick inserted in the middle comes out clean.
5.- Let the cake cool off completely.
Now, it is time to crumble the cake.
1.- Cut your cake in slices and place them into a big bowl. Crumble the cake using your hands or with 2 forks. Be sure the crumbles are small, no big chunks.
2.- Add 1/2 cup of the chocolate frosting and mix well. You will know the mixture is ready when you can form a ball with your hands and you don’t see any dry part or crack. If you think you need to moisture your crumbs more, add a couple more tablespoons of frosting. Do not get it super wet or it will be sticky and you won’t be able to form the cake balls.
3.- Form cake balls with the palm of your hands and place them on top of a cookie sheet lined with wax/parchment paper. Place this cookie sheet into the fridge for 20 minutes.
4.- While your cookie balls are chilling, let’s melt the candy melts.
I recommend using an empty coffee cup that you can heat in the microwave. Add your candy cane candy melts into the cup and melt in the microwave. If your microwave has 1-10 power setting, use the number 8, you don’t need the high heat setting. Please, be sure to stir the chocolate every 60 seconds so your coating doesn’t burn.
5.- Stir good so the mixture is all smooth. Add 1/2 teaspoon of vegetable oil and mix well. Let it cool for a couple of minutes. If you think it’s thick still, add 1/4 -1/2 teaspoon more of vegetable oil. Always mix good.
6.- Take the cookie sheet out from the fridge and let them sit for 5 minutes before coating them.
7.- Using a stick or a spoon dip each cake ball into the candy cane melt mixture, cover all the ball. Let the excess drip and place them on top of a cookie sheet lined with wax/foil paper.
*Important note* Be sure that your candy melt mixture is NOT hot and that your cake balls have sat at room temperature for 5 minutes. This is VERY IMPORTANT because if your chocolate is too hot or your cake balls too cold, the coating will crack.
8.- After coating each ball into the candy melt, sprinkle some chopped candy canes on top and let them dry completely for 30 minutes. The coating should be very hard before serving or putting them away. If where you live it’s warm or it’s taking too long to set, just place them in the fridge for 15 minutes.
9.- Keep these cake balls in an airtight container. You can keep them in the fridge for a week if you want.
Enjoy! If you make these, let me know!