Espresso Cake Balls
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- chocolate cake mix and everything box requires to make the cake
- 6 tablespoons instant coffee
- 1 jar 16 oz chocolate icing
- 24 oz bar of chocolate almond bark
Bake and cool cake according to cake box instructions, except add 6 tablespoons of instant coffee to mixture before baking. Once cake has cooled, crumble entire cake into a large mixing bowl. Empty entire 16 oz jar of icing into bowl and stir until all cake is moistened, almost like a thick paste. Cover bowl and place in refrigerator for anywhere from 2 hours to overnight. On cookie sheet or other long flat surface, place wax paper. Roll mixture into 1” balls and set them on wax paper. You can do this in stages so the cake balls remain cold (which makes them easier to roll into balls and easier to coat). On a large plate covered in wax paper, break off about 1/3 of the almond bark and place in microwave. Microwave for 45 seconds and stir. Keep doing this in 15 second intervals until bark is smooth. One at a time, place the cake balls in the bark and roll it around with a fork. Once covered, scoop up cake with fork and place back on cookie sheet wax paper. Continue until all cake balls are covered. As bark begins to harden, place back into microwave for 15 seconds. Once you run out of bark, heat up next 1/3 on new wax paper, etc. Wax paper under chocolate makes for very easy clean-up.
Once balls are formed and covered, they harden in about 5 minutes, or when bark looses it's sheen. You can at this point serve them, refrigerate them, or freeze them. They keep for months if kept frozen. You will have people beating each other up to get at these things. They are seriously amazing. Marla had them at her wedding and still has people asking her about them.