chocolate raspberry cake balls

(2 ratings)
Recipe by
Annamaria Settanni McDonald
Brooklyn, OH

I really like the chocolate raspberry flavor combo. Adding it to this list of my favorite flavor combos and I came up with this cake ball recipe combo. It's great for gifts, Valentine's Day or any day. I hope you enjoy them as much as I do!

(2 ratings)
yield 30 serving(s)
prep time 1 Hr

Ingredients For chocolate raspberry cake balls

  • 1 box
    super moist chocolate cake mix
  • 1
    16 oz. tub of chocolate frosting
  • 2 lb
    semi sweet chocolate chips or dark chocolate
  • 1/2 c
    chambourd (raspberry liquor)
  • raspberry jam to taste
  • colored nonpareils for sprinkling

How To Make chocolate raspberry cake balls

  • 1
    Prepare cake mix as instructed on box. Cool.
  • 2
    When cooled, crumble cake into a bowl, and mix in just enough frosting so the mixture binds and is easily rolled by hand into balls (I usually use half the container of frosting).
  • 3
    Add Raspberry liquor into frosting, stir well. Also add raspberry jam to your liking.
  • 4
    Roll into bite-sized balls, and freeze for an hour or two -or overnight (optional, but highly recommended, as it helps them hold shape when dipping, especially when using toothpicks. I’d say don’t use a toothpick if you skip the freezer step.)
  • 5
    Lay cake balls across parchment paper.
  • 6
    In a microwaveable bowl, melt the candy bark as directed on package
  • 7
    Using a toothpick (cleaner results) or two forks, dip (or roll) balls in melted chocolate.
  • 8
    If frozen, work quickly to decorate right after dipping or coating will harden. If not frozen, they will not harden immediately and you can dip them all before decorating.
  • 9
    Once all coated, allow to harden. You may now package them however you like, such as: in goodie bags, in mini cupcake wrappers, etc!
  • 10
    If making cake pops, place each ball on stick and then freeze so they would be easier to handle when dipping into chocolate.

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