Black Forest Cake Balls

The cake is infused with Greek yogurt and cherry brandy to add a delicious melt-in-your-mouth texture to this dessert. They're fudgy, chocolatey and mini like my brownie bites.

Serve these cake balls at your next party, or simply whip up a batch at home to enjoy whenever you're in the mood for a treat.

Ingredients

• dark chocolate - Use a high quality chocolate bar for best results.
• flour - Use all purpose or cake flour.
• baking powder and baking soda - Leavening agents.
• brown sugar - I use dark brown sugar.
• cocoa powder - For extra chocolatey flavor.
• plain Greek yogurt - Greek yogurt adds moisture to the cake balls and a subtle tangy flavor.
• Kirschwasser - Kirschwasser means cherry water in German. It is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries. You can substitute with a cherry brandy. For a non-alcoholic variation on this recipe, try replacing the cherry brandy with a similar-tasting ingredient like cherry jam or try using the juice from the jar of maraschino cherries.
• eggs - I use large eggs.
• maraschino cherries - You will find these in a jar in the baking aisle of the grocery store usually. Don't skimp on the cherries! That's what sets the Black Forest cake aside from traditional chocolate cake recipes.
• white chocolate - Use a high quality white chocolate bar for the coating or white candy melts.
• coconut oil - Optional. To thin out the chocolate coating and make it easier to coat the cake balls.
• whipped cream - To top the cake balls with when serving.

*Check recipe card for full ingredients and amounts.

How to Make Black Forest Cake Balls

1. Melt the dark chocolate, butter and milk using a double boiler method: simmer water in a pot and place a metal bowl on top (it shouldn't touch the water, just the steam). Add the chocolate, butter and milk to the bowl, stirring occasionally until fully melted and shiny.
2. Alternatively, you can melt it in a microwaveable bowl for 20 seconds at a time, stirring each time, until fully melted. Let the chocolate mixture cool down while you go on to the next steps.
3. Mix the flour, baking powder, baking soda, brown sugar and cocoa powder in a large bowl.
4. Add the Greek yogurt, kirsch/cherry brandy, beaten eggs and the melted chocolate mixture. Mix with a whisk until combined. Fold in the cherries.
5. Plug in a cake pop maker to preheat (there should be an indicator light to let you know when it's ready).
6. Transfer the batter to a piping bag and fill the cake pop maker holes, or simply use a teaspoon to fill them (careful not to overfill the cavities).
7. Close the lid and bake each batch for 3-4 minutes. You'll know they are ready when you insert a toothpick into the center and it comes out clean. Let the cake balls cool as you prepare the coating.
8. Melt the white chocolate with the coconut oil in a deep bowl (again using a double boiler method or microwave). The coconut oil is optional; it thins the chocolate out, making it easier to coat the cake balls.
9. Coat each cake ball with the melted white chocolate by dipping them in the chocolate with a fork or spoon, and tapping the excess chocolate off. Then, place them on a wax paper-lined baking sheet and let them cool at room temperature or in the refrigerator for around 1 hour, or until chocolate is set.
10. Once they are solid, serve on a plate topped with the shaved chocolate curls, whipped cream and extra maraschino cherries.

Serving Suggestions

• When you serve these cake balls, consider dabbing each ball with a squirt of whipped cream and adding a maraschino cherry.
• If you're not a fan of whipped cream, you could also use a toothpick to hold the cherries in place. It would be more like a cake ball dessert skewer.
• For best results, chill these cake pops in the fridge for 30 minutes to an hour so that the chocolate sets before serving. Leaving them out at room temperature is okay too, if you have the time.
• These cake pops are intended for adults, as they contain alcohol. Do not serve them to children.

Storage

• Fridge Storage: They can be stored, covered, in the fridge for up to 2 weeks. Lining the container with a piece of paper towel can help with moisture.
• Freezer Storage: For long-term storage, you can store your cake balls in the freezer for up to six weeks and thaw them out when they're ready to be served. Wait for serving to bring out the whipped cream and chocolate shavings.

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