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
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!
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