Recipes and Cooking Triple-Chocolate Cake Balls Almost like chocolate cake pops, these triple chocolate cake balls are only missing the stick. If you want to make them a little easier to serve and eat, you can easily turn them into cake balls on a stick. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 7, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 1 hrs 15 mins Freeze Time: 50 mins Chill Time: 2 hrs Total Time: 1 hrs 15 mins Servings: 52 Yield: 52 to 60 cake balls Jump to Nutrition Facts Ingredients 1 recipe Our Best-Ever Chocolate Cake* 1 8 ounce package cream cheese, softened ¼ cup unsalted butter, softened 1 ½ cup powdered sugar ¼ cup unsweetened cocoa powder 2 tablespoon milk 6 chocolate graham cracker squares, coarsely crushed (optional) 24 ounce semisweet chocolate pieces (4 cups), for coating ¼ cup shortening Unsweetened cocoa powder (optional) Our Best-Ever Chocolate Cake ¾ cup unsalted butter 3 eggs 2 cup all-purpose flour ¾ cup unsweetened cocoa powder 1 teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon salt 2 cup sugar 2 teaspoon vanilla 1 ½ cup milk Directions In a large bowl finely crumble the cake (it is easiest to cut the cake into quarters and work with one quarter at a time). In a medium bowl beat the cream cheese and butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, cocoa powder, and milk; beat together until smooth and creamy. Scrape cream cheese mixture into the crumbled cake. Using a large spoon, mix until blended (at some point, it gets hard to mix with a spoon, so just reach into the bowl and use your hands). Mix in the crushed graham crackers, if desired. Press a piece of plastic wrap against the surface of the dough; chill at least 2 hours or (up to 2 days). To form the cake balls, line a few baking sheets with parchment or waxed paper. Using a medium-size cookie scoop or 2 level tablespoons, scoop out mounds of dough and shape into balls between your palms. As you finish a baking sheet, transfer it to the freezer and continue working with the dough. It is easiest to coat the cake balls if they are very cold, so keep them in the freezer for at least 30 minutes. To coat the cake balls line another baking sheet with parchment or waxed paper; set aside. Set a heatproof bowl over a saucepan of barely simmering water (be sure that the water doesn't touch the bottom of the bowl). Add the chocolate pieces and shortening. Melt over gentle heat, stirring until smooth. Drop the cake balls into the chocolate one at a time, lifting them out and placing on the prepared baking sheet when coated. When all the cake balls are coated, transfer to the freezer for about 20 minutes to harden the chocolate. To serve, coat with cocoa powder. Serve chilled. Pass small skewers or lollipops sticks, if desired. Our Best-Ever Chocolate Cake Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, lightly grease and flour a 13x9x2-inch baking pan; set aside. Preheat oven to 350ºF. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan. Bake 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack. Remove cake from pan. * You can also use a 2 layer size chocolate cake mix. It will make about 40 cake balls. Rate it Print Nutrition Facts (per serving) 191 Calories 11g Fat 25g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 52 Calories 191 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 26mg 9% Sodium 76mg 3% Total Carbohydrate 25g 9% Total Sugars 19g Protein 2g Vitamin C 0mg 0% Calcium 28mg 2% Iron 0.9mg 5% Potassium 100mg 2% Folate, total 13.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.