Warning, do not feed these to:
or yourself… if you are wishing to sleep soon.
ESPRESSO CAKE BITES
ohhh – mee – ohhh – myy
I almost didn’t share these. They are rich, chocolatey, and not very “summery”. But heck with it. Espresso, chocolate, cake, more chocolate, bite size. Need I say more?! Chocolate and coffee lovers alike. Even if you don’t like coffee, I think you would like these. Really. The espresso is a subtle addition once combined with frosting and then coated in CandiQuik.
In fact, if you want a strong espresso flav, don’t be afraid to bump up the measurements. Don’t go too crazy though. Or do.
Espresso Cake Bites
recipe slightly adapted from Drinking Chefs
2 packages (16 oz.) Chocolate CANDIQUIK
1 box Chocolate Cake Mix (plus ingredients required for cake)
1/2 of a (16 oz.) container chocolate fudge frosting
8 Tablespoons coffee grounds (instant/fresh ground/espresso)
Garnish: Espresso beans
Prepare cake mix as directed on box. Add 8 tablespoons of ground coffee beans (or instant coffee) to cake mixture before baking. Once finished baking, allow to cool.
Crumble cake into a large bowl. Mix thoroughly with 1/2 – 3/4 container of frosting (depending on how “doughy” you want your cake balls. Tip: it may be easier to use fingers to mix together with frosting).
Chill mixture for approximately 2 hours in the refrigerator (you can speed this up by placing in the freezer).
On a wax lined baking sheet, roll mixture into 1 inch balls. (use a coffee scoop or melon baller to get perfect sized balls!)
Melt Chocolate CANDIQUIK according to the directions on the package.
With a spoon, quickly dip each cake ball into the Chocolate CANDIQUIK and coat completely. Lift out of chocolate and set on wax lined baking sheet.
Top each cake ball with an espresso bean before coating is dry. Drizzle with chocolate Candiquik.