Chocolate Stout Cake Truffles (or Beer Balls if you ask the guys at work). If this doesn’t scream of a man-dessert, not sure what will.
Guinness is used in the cake and the frosting. Then everything is combined together to form one pop-able, slightly bitter, chocolately, creamy cake truffle.
I used a dark chocolate cake mix and replaced the water with – beer. Guinness Extra Stout to be exact. I was also very careful to choose the cake mix that called for the most
water beer. (You can also make a chocolate stout cake from scratch by following Bake at 350′s recipe here)
Try to resist dipping your fingers in the frosting…try.
Dear cake, you are about to get crushed
Here’s where that frosting comes into use…
p.s. you will have a little extra frosting, but I’m fairly certain you can find something to slather it on! Pretzel dip anyone (trust me, it’s yummy)?!
gooey cake ball ‘batter’…
If I wasn’t too excited by the fact that I just made Guinness-cake-bites (and as soon as I photograph them I get to eat them), I would’ve topped these off with crushed pretzels, but bacon pieces would be another suitable substitute.
Frosting Recipe from Bake at 350
- 1 box dark chocolate cake mix (I used Betty Crocker) + ingredients required for cake mix
- 1¼ cups Guinness Extra Stout Beer
- 8 Tbsp (1 stick) butter
- 3-4 cups powdered sugar, sifted
- 3 Tbsp stout beer (e.g. Guinness)
- ½ teaspoon vanilla extract
- Pinch of salt
- 2 packages Chocolate CANDIQUIK Coating
- Prepare cake as directed on box (substituting water with equal amount of porter or stout beer).
- Crumble cooled cake into a large bowl.
- Prepare frosting: mix softened butter until fluffy. Slowly add powdered sugar, stout, vanilla, and salt; beat on medium-high for 3 minutes or until light and fluffy.
- Add ½ cup of frosting to crumbled cake and mix thoroughly.
- Roll mixture into 1″ balls and place in the refrigerator for approximately 1 hour.
- Melt Chocolate CANDIQUIK according to package directions. Dip cake balls in chocolate coating and place on wax paper to set.