I love chocolate. I really do. I could eat a lot of it. Because I’m also a dietitian and try to practice moderation in my eating habits and exercise regularly, I can’t be a pig about it (dang it!). One of the reasons I like to make Cake Bites or Cake Pops (that’s when you stick a popsicle stick in it) is that it acts as a built-in portion control. The small size makes it just about the perfect ending to a great meal. Plus, I think as a short person, I should champion all things small.
These Double Chocolate Rum cake bites are delectable. Oh, did I mention you can freeze them? Yeah, that means you can whip these little suckers out when you have unexpected guests and amaze them with your culinary skills. Or in case of a chocolate emergency or a bad hair day, take out a few from the freezer and have your own little party, they taste really good partially frozen!
Another thing, just because I try to make everything from scratch doesn’t mean I don’t use a boxed cake mix now and then. Why fix something if it ain’t broken? I adapted this recipe from Wendy Paul’s book, 101 Gourmet Cake bites.
Here’s the recipe:
Double Chocolate Rum Cake Bites
1 Box of dark chocolate cake mix (I prefer Duncan Hines)
1/2 cup rum
1/2 cup milk
Chocolate meltys or Chocolate chips (for melting and coating the cake bites with)
1-2 tsp vegetable oil
1 1/2 cups chocolate chips
2/3 cup heavy cream
2 tsp rum flavoring or 2 Tablespoons of dark rum
To make the Ganache:
Heat heavy cream to boiling and pour over the chocolate chips. Stir until melted and smooth. Add the rum flavoring. Let it come to room temperature.
To make the cake bites:
Mix together cake mix, eggs, rum and milk and bake in a greased 9 x 13 cake pan for about 28 minutes. Let it cool. In a large bowl, crumble the entire cake into small pieces.
Add 1 cup of Chocolate Ganache to the cake crumbles. Mix together until everything is kind of moist and hold together when pressed. Scoop out 3/4″ size balls and smooth them out with your palms. Place on a cookie sheet and refrigerate for about 30 minutes. In the meantime, melt chocolate meltys and vegetable oil (or you can use chocolate chips) in a double boiler (heat safe bowl over a pan with 1 1/2 inches of water, the heat from the water will melt the chocolate without scorching it). Take the cooled cake balls out of the refrigerator and drop them gently into the melted chocolate. Using two forks, one in each hand, take out the coated cake bite with one fork and using the other fork, gently push it off onto a parchment lined baking sheet. Refrigerate and if you desire use leftover melted chocolate in a little ziplock bag, cut one tip off and use it like a piping bag to drizzle chocolate over each cake bite. This makes a beautiful design and covers up any imperfections. Refrigerate until ready to serve.