Sunday, February 10, 2013

Chocolate Dipped, Toffee Rolled, Cake Balls



2 cups sugar
3/4 Hersey's Special Dark Cocoa
1 1/2 tsp baking soda
2 eggs
1/2 cup vegetable oil
1 cup boiling water
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1 cup milk
2 tsp vanilla extract

1) Heat over to 350 degrees. Grease and flour two 9-inch round baking pans.
2) Sift together sugar, flour, cocoa, baking soda, and salt in a large bowl.
3) Add eggs, milk, oil, and vanilla and beat at medium speed with an electric hand mixer for 2 minutes. Stir in boiling water (batter will be thin).
4) Pour batter into prepared pans.
5) Bake for 30-35 minutes or until wooden toothpick in the center comes out clean. Allow to cool.

Especially Dark Chocolate Frosting:
1/2 cup (1 stick) butter
2/3 cup Hersey's Special Dark Cocoa
3 cups powdered sugar
1 tsp vanilla extract

1) Melt butter, stir in cocoa.
2) Alternately add powdered sugar and milk, using an electric hand mixer, blend until smooth.
3) Add a 1 tb of milk if needed. 
4) Stir in vanilla.

Chocolate Dipping Sauce:
16 Ounces of dark chocolate chips
1/2 cup unsalted butter
2 tb heavy cream

Cake Balls:
1) Line parchment paper on two cookie sheets. 
2) Once cake is cool, crumble into a large mixing bowl.
3) Using the electric hand mixer, blend 1/2 cup of frosting at a time with the crumbled cake, until all of the frosting and cake a well incorporated.
4) Roll a heaping tablespoon of the mixture into a smooth round ball and place on cookie sheet (keep in mind these will not expand, so you can place close together, but not touching).
5) Continue to roll the mixture into round balls, once the entire mixture is used, place the cake balls into the freezer.
6) Allow the cake balls to freeze for at least an hour.
7) Meanwhile, in a double boiler, heat chocolate chips and butter until melted and well incorporated. To thin out, add the 2 tb of heavy cream. (Make sure that the chocolate has completely melted to allow a thin smooth coating).
8) Remove from the stovetop and dip each frozen cake ball (one at a time) into the chocolate dipping sauce. Place back on parchment paper.
9) Before the chocolate dipping sauce hardens, sprinkle topping (Toffee bits, peppermint, or whatever your favorite topping may be).
10) Place back in freezer until you want to serve them.
11) They present best in mini-cupcake liners.

Enjoy!
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"I have learned that no matter what happens, or how bad it seems today, life does go on, and it will be better tomorrow. I’ve learned that you can tell a lot about a person by the way he/she handles these three things: a rainy day, lost luggage, and tangled Christmas tree lights. I’ve learned that making a “living” is not the same thing as making a “life.” I’ve learned that life sometimes gives you a second chance. I’ve learned that you shouldn’t go through life with a catcher’s mitt on both hands; you need to be able to throw something back. I’ve learned that whenever I decide something with an open heart, I usually make the right decision. I’ve learned that even when I have pains, I don’t have to be one. I’ve learned that every day you should reach out and touch someone. People love a warm hug, or just a friendly pat on the back. I’ve learned that I still have a lot to learn. I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." Maya Angelou Take Risks. Leap.