I made colorful cake balls today, but actually that wasn't my intention. I was making a cake, but I flipped it too fast, before it cooled down completely and I ended up with a messy crumble.
The cake would be edible as that, but I decided to make chocolate-coffee balls. For this recipe you can use any kind of cake, I used walnut cake. Note that not all the cakes have the same moisture, be careful to use the right amount of liquid for the balls.
For covering them, I used green tea powder, beetroot powder, mandarin spice and cocoa powder.
You can check out from my previous posts, how to make beetroot powder and mandarin spice.
Ingredients:
- 700 g of walnut cake
- 3 tablespoons of cocoa powder
- 40 ml of filtered Turkish coffee
- 130 g of dark chocolate
- 2 tablespoons of coconut butter(room temperature)
- 2 tablespoons of green tea leaves
- 2 tablespoons of beetroot powder
- 2 tablespoons of mandarin spice
- 2 tablespoons of cocoa powder
Preparation:
- Crumble the cake completely, add 3 tablespoons of cocoa powder and mix it well together.
- Cook strong Turkish coffee and filter it through the coffee filter. If not using Turkish coffee, make instant coffee. Pour the coffee over the crumbled cake and mix it well together.
- In a double boiler, melt the chocolate. Add coconut butter and melt it and combine it with the chocolate.
Add the melted chocolate with coconut oil to the cake crumbles. Mix it well together. The mixture should be slightly damp and sticky.
- Form the balls rolling them between your hands. They should be as big as walnuts.
If the mixture feels too damp, add some bread crumbs and if it seems too dry add more melted chocolate or coconut oil. - Grind tea leaves into the powder.
Cover a few balls in it.
Cover the other few balls in mandarin spice, beetroot powder and cocoa powder.
