Creme de Menthe Chocolate Cake Balls

Creme de Menthe Chocolate Cake Balls-for the adults!

Creme de Menthe Chocolate Cake Balls-perfect for a party!

When life messes with your cake creation make cake balls! That’s the story behind these delicious balls of Cream de Menthe Buttercream frosting and chocolate cake.

I’ve been seeing cake rolls all over the internet. On Facebook, On Pinterest, On Instagram. Everywhere I look, there’s another Cake Roll showing it’s gorgeous swirl at me.

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My sweet friend Dorothy at Crazy for Crust, is known for her cake rolls. Every single one is perfection. She’s so good at it, that’s she’s got a tutorial to show the rest of us how easy it really is. Her directions are perfect.

My problem was user error. I wanted to be lazy. I knew my first attempt probably wouldn’t turn out. I just wanted to make it on a whim. You know, run into the kitchen, bake it up and whalaa! The perfect roll cake the very first time.

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Not! Dorothy’s directions we’re perfect. You will see a cake roll from me soon. Very soon. But not this recipe. You can’t use a box cake mix to make a cake roll. It’s too much cake. Too thick, to roll nicely.

I ended up with a broken (in many places) delicious, sloppy cake roll. No problem. The cake and buttercream frosting make the best cake balls! We devoured them, including the kids. And don’t worry about the booze and kids, if you do the math, it’s about 1/4 a teaspoon of alcohol per cake ball.

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Creme de Menthe Chocolate Cake Balls

Yield: 24 large cake balls

Creme de Menthe Chocolate Cake Balls

To add sprinkles, use a pair of tweezers to drop/place them where you want them.

Recipe source ChocolateChocolateandmore.com

Ingredients

  • 1 box chocolate cake mix
  • ingredients called for on box
  • for buttercream frosting
  • 3/4 cup butter, softened
  • 3 cups powdered sugar, sifted
  • 3-4 tablespoons Creme de Menthe
  • 1 package Chocolate Almond Bark (16-20 ounces)

Instructions

  1. Bake cake according to package directions. Any size or shape works. Let cool completely. Place cake in a large mixing bowl and crumble till no lumps remain.
  2. Make your Buttercream frosting. In the bowl of your mixer, beat butter till creamy. Slowly add powdered sugar until all incorporated. And in Creme de menthe, one tablespoon at a time until frosting is an easily spreadable consistency.
  3. Add prepared buttercream to crumbled cake and blend together with a pastry blender or your hands.
  4. Roll cake cake mixture into balls of desired size. For large cake balls, use a large cookie scoop (this is what I used) or for small, bite sized balls, use a small cookie scoop. Place balls on a wax paper lined tray and place in the freezer for 30 minutes.
  5. Melt chocolate according to package directions. For ease in dipping balls, dip bottom of ball in chocolate then place on a fork and spoon chocolate on top to cover completely. Let excess chocolate drip off and place on wax paper lined tray to set up. Add sprinkles, if desired immediately, before chocolate hardens.
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Comments

  1. Very cute! These sound like the perfect bite-sized treats to end a Christmas feast!

  2. Booze AND cake?! Girl, you are my hero. Creme de menthe is my favorite and, well, who doesn’t want to eat cake everyday forever? These are so perfect for Christmas!

  3. Thanks for this recipe, I tried it but omitted the crème de menthe and added peppermint extract instead and it was amazing.

  4. My husband is a huge “cake balls” fan! And I’m a huge Creme de Menthe fan! I see these cute little treats showing up at my house in the near future! Pinned!!

  5. I love this version of cake balls! Can’t wait for the cake roll… I love making cake rolls. I made a red velvet recently. (Can’t remember where I got the recipe.) Thank you for sharing this adult treat with all of us at the Show Stopper Saturday party this morning, Joan! Already pinned! (=

  6. Marlene says:

    Great idea! I often have brownies that come out too dry and crumble them for trifle. This is another terrific way to use them up for a bite size treat, varying the flavors with different liiqueurs or extracts. Is there anyting other than cuttercream that would work as a binder? What is the approximate ratio of frosting to crumbs if I want to do this with smaller amounts of leftovers? I guess I keep adding until the crumb mix will form the balls!

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