The Pioneer Woman Tasty Kitchen
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Dark Chocolate Orange Cake Balls with Sea Salt

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

If you love chocolate and orange, beware —these little guys are addictive!

Ingredients

  • 1 box (18.25 Oz. Box) Dark Chocolate Cake Mix Prepared As Directed On Box
  • 2 Tablespoons Instant Espresso Powder
  • 1 whole Orange Peel, Finely Grated
  • 1 teaspoon Kosher Salt
  • 2 Tablespoons Dutch-process Cocoa
  • ½ cans To 3/4 Can (16 Oz. Can) Chocolate Frosting, As Needed
  • 12 ounces, weight Ghiradelli's 60% Cocoa Baking Chips
  • 2 Tablespoons Sea Salt To Top Cake Balls With

Preparation

Combine dry cake mix with espresso powder, orange peel, kosher salt and cocoa. Add other ingredients per box instructions. Bake as directed. Take that beautiful cake out of the oven and let it cool for about 15 minutes. This is the hard part. Roughly cut it into squares and begin to crumble it up like there’s no tomorrow. Mix in 1/2 to 3/4 can of store-bought chocolate frosting. The consistency at this point should almost be like slightly undercooked brownies.

Let your mix cool for a few hours in the fridge. I usually do this part one day and come back the next day and do the rest.

Form your cake into balls with a cookie scoop like the one from Pampered Chef (this thing is worth its weight in gold.) Melt dark chocolate baking chips (almond bark or Wilton’s candy making chocolate work OK too) and dip the balls into the chocolate. I bought one of those candy dipping things from Michael’s, but it broke, so now I just take a plastic spoon and break out all the tines except for the two outside ones. It makes a perfect little transporter from the chocolate to the waxed paper.

Immediately sprinkle with coarse sugar or sea salt. Either one is yummy! Can be refrigerated or left at room temperature. Good luck only eating one or two …

P.S. My inspiration for this recipe came from Martha Stewart’s Chocolate Orange Espresso Thins cookie recipe.

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Profile photo of Claire

Claire on 8.19.2011

I made these rich and devine cake balls with my best friend the other day; we delivered them to our friends and everyone, including us, loved them!
We forgot to add the sea salt (which I’m sure would have been good) but did garnish them with orange zest. Also, we added a bit of orange juice to the cake and icing mixture. What a fantastic recipe! Thanks for sharing!

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