Dark Chocolate Bundt Cake Balls with Ganache
Rich chocolate cake balls made from homemade bundt cake mixed with dark chocolate ganache, then dipped in melted chocolate. This recipe cleverly transforms a moist, cocoa-heavy cake into bite-sized treats perfect for parties, gifts, or special occasions. The technique of using leftover cake creates incredibly tender centers while the chocolate coating provides satisfying contrast. The addition of boiling water or coffee intensifies the chocolate flavor, making these more decadent than typical cake balls.
Ingredients
- 1 ¾ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Works well but may be slightly denser
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder, natural type
- 1 ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 1 cup milk, room temperature
- 2 large eggsflax eggs2 tbsp ground flaxseed + 6 tbsp water per eggveganeggs-free
Let sit 5 minutes to thicken
Full guide → - 2 teaspoons vanilla extract
- 1 cup boiling water or coffee
- 3 ounces semisweet chocolate, chopped
- 3 ounces heavy cream
- 12 ounces dipping chocolate, your favorite kind
Instructions
- 1
Preheat oven and spray Bundt pan with flour-added baking spray
- 2
Mix dry ingredients in large bowl
- 3
Add wet ingredients and beat with electric mixer for two minutes at medium speed
- 4
Stir in boiling water until blended
- 5
Pour batter into Bundt pan and bake until skewer comes out clean
- 6
Cool cake in pan for 10 minutes then turn out
- 7
Make ganache by heating cream and pouring over chopped chocolate, stir until smooth
- 8
Drizzle ganache over cooled cake
- 9
Eat half the cake
- 10
Mash remaining cake in mixing bowl with gloves or spoon
- 11
Add extra ganache tablespoon at a time if mixture doesn't hold together
- 12
Line baking sheet with parchment and scoop cake mixture into balls
- 13
Shape into smooth balls with gloved hands
- 14
Cover and freeze until firm
- 15
Melt dipping chocolate in melting pot, double boiler, or microwave
- 16
Dip frozen cake balls in melted chocolate using two forks
- 17
Place on wax paper lined sheet to set
Tips
Use food grade gloves when shaping cake balls to prevent melting and ensure smooth surfaces.
Freeze shaped balls until firm before dipping - this prevents them from falling apart in the melted chocolate.
Use two forks to dip and lift coated balls, allowing excess chocolate to drip back into the pot for clean coating.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Cake balls can be shaped and frozen up to 1 month before dipping in chocolate.
Serve at room temperature for best texture and flavor.
Common Mistakes
Don't add too much extra ganache or balls will be too soft to dip.
Ensure balls are completely frozen before dipping to prevent falling apart.
Don't let melted chocolate get too hot or it will cause cake balls to melt.
Substitutions
Dairy-Free Swaps
Vegan Options
Let sit 5 minutes to thicken
Full guide →Gluten-Free Swaps
Works well but may be slightly denser
General Alternatives
FAQ
Can I use store-bought cake instead of homemade?
Yes, but homemade cake typically has better texture and flavor. If using store-bought, choose a dense chocolate cake and remove any frosting first.
What if my cake mixture is too dry to hold together?
Make additional ganache by heating 2 ounces cream and pouring over 2 ounces chopped chocolate. Add one tablespoon at a time until mixture holds together.
How long will these cake balls keep?
Properly stored cake balls keep 5 days at room temperature or 1 week refrigerated. Uncoated balls can be frozen up to 1 month.