Well, just in case you didn’t manage to finish all of that spicy gingerbread cake that I shared the other day, I have a solution. In fact, this might be such a tasty solution, you might hide away half of that cake just for this purpose. Or heck, even make a whole cake. I won’t judge.
Not when there are cake balls at hand.
These may look fancy and complicated, but I assure you, they’re not. And of course, while in this instance, I used gingerbread cake, you could simply apply this process using any cake you choose. Same goes with the frosting used in the cake balls – I used some of The Spunky Coconut’s chocolate date frosting I had left over (Did you know it freezes well? I often freeze leftover frosting, for you never know when you need just a little!) from another cake I made a few weeks ago, but you could use any frosting you desire. These cake balls are all about taking advantage of what you’ve got, and making the most of it.
In this instance, I think the combination of gingerbread and chocolate definitely added up to more than the sum of its parts (which were darn tasty to begin with!). Before these cake balls came to be, I’d never combined chocolate and gingerbread. Now, I think I’m going to forever combine the two. What a dream combination. These cake balls aren’t overly sweet, and not too rich, but they’re decadent enough to satisfy. Of course, after taking these to my office to share around, I’ve had some confess to me they’ve had several. Hearing this from regular gluten and dairy-eaters, this is music to my ears.
Chocolate Gingerbread Cake Balls (gluten-free, dairy-free)
½ of a baked gingerbread cake
½ t ground cinnamon (optional, but helps to boost that “gingerbread” flavor once the chocolate mixes in)
½ t ground ginger (optional, but helps to boost that “gingerbread” flavor once the chocolate mixes in)
¾ c your favorite gluten-free chocolate frosting (I used The Spunky Coconut’s Chocolate Date Frosting)
About 5 oz dairy-free bittersweet or semi-sweet chocolate, roughly chopped
Sprinkles or candied ginger for decorating (optional)
In a large bowl, crumble the cake with your fingers. Add the cinnamon and ginger and mix in. Add the frosting and stir into the cake crumbles until everything is smooth and comes together well.
With your hands, roll the cake balls into 1-inch balls and place on a baking sheet. Freeze for at least 30 minutes.
Meanwhile, melt the chocolate. You can do so by placing a double boiler (or as I do, place a metal bowl over a small saucepan with about 2 inches of water) to simmer over medium-low heat, and place all but about an ounce of the chopped chocolate into the bowl. Melt the chocolate, stirring. Finally, add the remaining chopped chocolate and stir until melted completely. Reduce heat to the lowest setting.
Remove the cake balls from the freezer, and one by one, dip into the chocolate, rolling to coat completely. Place back on the baking sheet, and top with candied ginger or sprinkles before the chocolate hardens. Repeat with the rest of the cake balls.
Refrigerate until ready to serve. They should stay firm out of the fridge, but the chocolate may go a touch soft if you have the heater cranked in your house.
Makes about 2 ½ dozen.