Dark Chocolate Cake, Coconut Flavored Frosting, Lightly Salted Chopped Almonds all dipped in either dark or white chocolate and topped with toasted coconut flakes…..this was very sinful!
When the cake fails…..make cake balls!  At least, that is what I did!  🙂
It is that time of month again.  The time when all the members of the Secret Recipe Club finally reveal who’s blog they have been stalking and cooking/baking up a storm from!  This month I was paired with Ria of Ria’s Collection.  Ria definitely likes to bake and of course I do too!  I haven’t been baking a lot lately because I have been being a good girl and exercising and eating healthy – for the most part!
I decided that it was time for some chocolate and I knew my neighbor had been craving it too.  So, I went looking on Ria’s blog to see what she had for cake.  I found a cake that Ria’s husband had made for her (wasn’t that just sweet!).  He made Finnegan’s Chocolate Cream cake and it looked really chocolatey and yummy.  I had to make it.
So, this bundt cake I decided would be cupcakes or mini bundt cakes.  However, that is not exactly what I came out with.  The batter was yummy, it smelled awesome baking, but alas, it was not meant to be mini anything not to mention a cupcake.  It didn’t rise like a cupcake and it overflowed in the mini bundt pan.  I’m assuming if I would have done what I was told and actually baked it in a bundt pan, it would have worked!

Needless to say, I could not waste this cake!  I decided that with cake that flopped, you can always make cake balls and that I did!  I sat down and crumbled it all up and put it in my fridge until I decided what flavor I wanted to go with for the cake balls.  The major part of liquid in this cake is coffee and I loved how the coffee brought out the cocoa in the cake.  I decided that since I love almonds, salt, chocolate, and coconut….that I would make a cake ball that would incorporate these ingredients.  These turned out so good that I they had to go to work so they weren’t eaten all up by Grumpy & me!


Below is how I put my cake balls together however, for the cake recipe, please go visit Ria’s blog 🙂

Chocolate Almond Cake Balls with Toasted Coconut

Finnegan’s Chocolate Cream Cake, crumbled
1 cup lightly salted, roasted almonds, chopped (I pulsed mine in the food processor)
3 Tablespoons butter
1 Tablespoon Almond Milk
2 teaspoons coconut extract
1-1/2 cups confectioners sugar
toasted coconut
dipping chocolate

Toss chopped almonds with crumbled cake and set aside.

Cream butter, milk, coconut extract and confectioner’s sugar until frosting becomes creamy.

Work frosting into cake crumbles using clean hands until cake comes together.  Shape into balls, dip in chocolate and top with toasted coconut.

Share with friends and coworkers and they will love you forever….or at least until the cake balls are gone!