Preparation Time
1 hour
Serves
Makes 20–25
Nutrition
N/a
Puree
N/a
Finger Food
N/a
Ingredients
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2 eggs
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80g (23⁄4oz) self-raising flour, sifted
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20g (3⁄4oz) cocoa powder, sifted
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1 tsp baking powder
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1 tbsp milk
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150g (51⁄2oz) ready-made chocolate fudge frosting
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250g (9oz) dark chocolate cake covering
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50g (13⁄4oz) white chocolate
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Special equipment
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electric hand-held whisk 18cm (7in) round cake tin food processor with blade attachment
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100g (31⁄2oz) unsalted butter, softened, or soft margarine, plus extra for greasing
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100g (31⁄2oz) caster sugar
These delish cake balls are a portable sweet treat for small and big kids alike
Ask an adult to preheat the oven to 180°C (350°F/ Gas 4). With an electric hand-held whisk, cream the butter and sugar. Beat in the eggs one at a time. Fold in the flour, cocoa, and baking powder. Mix in the milk.
Grease an 18cm (7in) round cake tin and line it with baking parchment. Spoon in the batter and bake for 25 minutes until springy to the touch. Get an adult to turn it out onto a wire rack to cool completely.
Whizz the cake in a food processor fitted with a blade attachment until it looks like breadcrumbs. Put 300g (10oz) in a bowl (freeze the rest). Add the frosting and blend together to a smooth, uniform mix.
Using dry hands, roll the cake mix into balls, each the size of a walnut. Put the balls on a plate, cover, and refrigerate for 3 hours, or freeze for 30 minutes until firm. Line 2 baking trays with baking parchment.
Melt the cake covering according to the package instructions. Using 2 forks, coat the balls in chocolate one at a time. Remove, allowing excess to drip. Transfer the balls to the baking trays to dry.
Ask an adult to melt the white chocolate in a bowl placed over a pan of boiling water. Drizzle it over the balls with a spoon. Let them dry completely before transferring to a serving plate.