Chocolate Cake Ball Mice Recipe
I have never made cake balls using ganache as the icing and was a little nervous about how they would turn out. These were so good! These little mice cake balls have an intense chocolate flavor and a very moist texture.
I used Annie’s Devil’s Food Cake Recipe.
Inspired by The Night Circus
Prep: 30 minutes Cook time: 30-35 minutes
(Note: Prepare frosting first because it will need to cool for 2 hours before you can top the cake.)
- 11.5-ounce bittersweet chocolate chips (use semisweet chocolate chips for a sweeter frosting)
- 1/2 cup heavy cream
- 3/4 cup unsalted butter
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon butter extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon salt
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons baking powder
- 3/4 cups unsweetened cocoa
- 1 cup water
- 1 cup heavy cream
- 1 package chocolate bark
- Slivered almonds
- White icing for eyes
- Place chocolate and heavy cream in top of double boiler over simmering water, stirring occasionally until chocolate is melted. Remove the top of the double boiler.
- Cut the butter into small pats and whisk into the chocolate/cream mixture until completely melted and smooth. Allow frosting to cool about 2 hours hour at room temperature before frosting cake.
- Preheat oven to 350°F and adjust rack to the center of oven. Grease 9×13 pan.
- Beat together vegetable oil and sugar until well-blended. Add eggs one at time, scraping sides of bowl after each addition. Beat in the vanilla and butter extracts and scrape sides of bowl again. Set batter aside.
- In a separate bowl, sift together flour, salt, baking soda, baking powder, and cocoa, set aside.
- In a saucepan or microwave-safe bowl, heat water and cream until very hot, but not boiling.
- Add 1/2 of the flour mixture to the batter. Beat well, scraping sides of bowl. Add 1/2 of the water/cream mixture, beating well and scraping sides of bowl. Repeat with remaining flour mixture and water cream mixture. Beat well and scrape sides of bowl after each addition.
- Divide the batter into the prepared cake pan. Lightly tap pans on counter to settle the batter. Place pan on the center rack of oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool, then crumble it into a large bowl. Add the ganache, the amount depending on how moist you like your cake ball. I like mine super moist so I had the whole amount. Mix thoroughly. Freeze for 15 minutes.
- With your hands, form the cake/frosting mixture into a mouse shape. You may need to refreeze the dough if it starts to crumble while you work with it.
- Place on a cookie sheet and freeze for several hours.
- Pair up the slivered almonds of similar size (I broke many an almond trying to push it through hardened bark because it took me too long to find a pair of “ears” that looked good together)
- Melt the chocolate bark according to package instructions. You can dip the cake mouse into the chocolate bark using a toothpick or by placing it on a spoon. Place on wax paper, place the almonds as the mouses ears and allow to set.
- Using a bamboo skewer or lollipop stick, make a small tunnel to insert the licorice tail. Place a small amount of melted chocolate bark around the tail to hold it into place. Use the white icing to make eyes.
This is what they look like on the inside:
For other fun cake ball and cake pop ideas here are a few book suggestions:
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