Preparing Delightful Peppermint Mocha Cake Balls: step-by-step instructions
Active Time:30 mins Total Time: 2 hrs 30 mins Yield:6 dozen These minty mocha cake bits are ideal for holiday celebrations and family gatherings as they don't necessitate slicing a cake. Cake bits are also suitable for both new and seasoned holiday bakers since presentation doesn't matter once the cake is crumbled and shaped into tasty, bite-sized treats.
Although any cake bit configuration is hard to go wrong with, we're especially fond of this minty mocha flavour that offers a luxurious chocolate cake taste infused with strong coffee undertones and a sweet peppermint bite within each small, festive confection.
To boost the coffee flavour, incorporate an extra teaspoon of instant coffee into the cake bit mixture together with the frosting.
Active Time:30 mins Total Time: 2 hrs 30 mins Yield:6 dozen
Can You Make Cake Bits Ahead of Time?
Indeed, you can prepare cake bits in advance. Just bake them according to instructions, then store them in an airtight container in the fridge. Consume cake bits within a week.
Ingredients
Cake:
- Cooking spray
- 1 1/2 cups (about 6 3/8 oz.) all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa (such as Hershey’s)
- 1 Tbsp. instant espresso granules
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. table salt
- 2 large eggs, at room temperature
- 3/4 cup sour cream
- 1/2 cup canola oil
- 1/2 cup whole buttermilk
- 2 tsp. vanilla extract
- 1/2 cup hot water
Minty Mocha Cake Bits:
- 1 cup plain or chocolate buttercream frosting
- 1 tsp. peppermint extract
- 5 candy canes (not miniature)
- 1/4 cup semisweet chocolate chips
- 1 cup white chocolate chips
Directions
Prepare oven and sheet pan:
Preheat oven to 350°F. Grease 17 1/2- x 12 1/2-inch sheet pan with cooking spray. Set aside.2. ### Prepare cake batter:
Whisk together flour, sugar, cocoa, instant espresso, baking soda, baking powder, and salt in a large bowl until combined. Make a well in center, and add eggs, sour cream, oil, buttermilk, and vanilla; whisk until just combined, about 30 seconds. Whisk in hot water until just incorporated. Pour batter into prepared pan.3. ### Bake cake, then cool:
Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean and top springs back when touched. Cool completely on a cooling rack.4. ### Prepare frosting and crush candy canes:
While cake bakes, stir together buttercream frosting and peppermint extract in a small bowl. Finely crush candy canes and set aside.5. ### Combine cake and frosting:
In a large mixing bowl, crumble cooled cake into small crumbs. (You can do this quickly with a stand mixer.) Then, add the frosting to the crumbs. Mix until the mixture comes together and holds its shape when formed into a ball.6. ### Scoop cake bits and chill:
Using a tablespoon or small cookie scoop, portion out cake bit mixture, and roll into small balls. Line the cake bits on a sheet tray or pan, and chill them in the freezer for 30 minutes or in a refrigerator for at least 1 hour or up to overnight.7. ### Dip cake bits in chocolate:
Melt half of the semisweet chocolate chips in a medium-size microwave-safe bowl in a microwave in 15-second intervals, stirring between each, just until melted. Working with one cake bit at a time, use a fork to dip each bit into the melted chocolate, allowing excess to drip back into bowl.8. ### Finish scooping cake bits:
Place cake bits on a parchment paper-lined baking sheet. Repeat, cleaning fork between each dip. Wipe bowl clean, and repeat with remaining chilled cake bits and remaining 1/2 package semisweet chocolate chips.9. ### Drizzle with white chocolate, and sprinkle with crushed candy canes:
Melt white chocolate chips in a medium-size microwave-safe bowl in microwave in 15-second intervals, stirring between each, just until melted. Working in batches, drizzle white chocolate on top of each cake bit, and immediately sprinkle with crushed candy canes. Let harden for 30 minutes, or store in an airtight container in the refrigerator for up to a week.
These minty mocha cake bits are delightful additions to SouthernLiving's Winter Desserts and Christmas Desserts, as they can be found in many Christmas Recipes. To make these festive treats, you can follow the Food and Recipes provided in this article. The cake bits themselves are a combination of chocolate, coffee, and peppermint, making them a unique and tasty Winter Recipe. For an extra kick of minty flavor, include an extra teaspoon of peppermint extract in the frosting. Once prepared, these cake bits can be stored in the refrigerator and consumed within a week.
