Rum Balls
Rum balls were created as a way for bakeries to upcycle leftover cake scraps. To make a statement in these fudgy morsels, use an aged or dark rum. While chocolate sprinkles are the classic coating, you can roll them in everything from shredded coconut to chopped nuts. For an alcohol-free version, see variation at end of recipe.
Ingredients:
1 1/4 cups (310 mL) whole milk
1 1/4 cups (310 mL) whole milk
3 large eggs
1/2 cup (125 mL) unsalted butter, melted, plus more for pan
1 pkg (432 g) chocolate fudge cake mix
1/3 cup (80 mL) cherry jam
1/4 cup (60 mL) Dutch-processed cocoa powder, sifted
2 tbsp (30 mL) aged or dark rum
1/4 tsp (1 mL) fine sea salt
3/4 cup (175 mL) chocolate sprinkles
3/4 cup (175 mL) finely chopped pistachios
3/4 cup (175 mL) shredded coconut
1/2 cup (125 mL) unsalted butter, melted, plus more for pan
1 pkg (432 g) chocolate fudge cake mix
1/3 cup (80 mL) cherry jam
1/4 cup (60 mL) Dutch-processed cocoa powder, sifted
2 tbsp (30 mL) aged or dark rum
1/4 tsp (1 mL) fine sea salt
3/4 cup (175 mL) chocolate sprinkles
3/4 cup (175 mL) finely chopped pistachios
3/4 cup (175 mL) shredded coconut
Directions:
Position rack in centre of oven. Preheat to 350°F (177°C). Generously butter a 9 x 13-inch (23 x 33-cm) baking pan. Line with parchment, leaving overhanging edges on two opposite sides for easy removal.
In a large bowl, whisk milk with eggs and butter until fully combined. Add cake mix, whisking vigorously until batter is very smooth. Transfer batter to prepared pan, smoothing out top.
Bake on middle rack until a wooden skewer inserted into centre comes out clean, 30 to 35 minutes. Transfer to a wire rack. Cool completely.
Using parchment edges, lift cake out of pan. Cut cake into quarters. Roughly crumble 3 quarters into bowl of a stand mixer fitted with the paddle. Mix on low speed until cake is very finely crumbled, about 1 minute.
Position rack in centre of oven. Preheat to 350°F (177°C). Generously butter a 9 x 13-inch (23 x 33-cm) baking pan. Line with parchment, leaving overhanging edges on two opposite sides for easy removal.
In a large bowl, whisk milk with eggs and butter until fully combined. Add cake mix, whisking vigorously until batter is very smooth. Transfer batter to prepared pan, smoothing out top.
Bake on middle rack until a wooden skewer inserted into centre comes out clean, 30 to 35 minutes. Transfer to a wire rack. Cool completely.
Using parchment edges, lift cake out of pan. Cut cake into quarters. Roughly crumble 3 quarters into bowl of a stand mixer fitted with the paddle. Mix on low speed until cake is very finely crumbled, about 1 minute.
Add jam, 1/4 cup (60 mL) cocoa powder, rum and salt. Continue mixing on low speed just until a dough comes together, about 1 minute. Crumble in remaining quarter of cake. Mix on low until combined, about 1 minute.
Increase speed to medium-low and continue mixing until dough is very smooth, about 1 minute more. Cover bowl with plastic wrap and refrigerate until dough can easily be rolled into balls, about 30 minutes.
5. To form, line a baking sheet with parchment. Pour sprinkles, pistachios and coconut into separate shallow dishes or plates. Scoop 1 tbsp (15 mL) portions of dough and roll into smooth balls. Drop 1/3 of balls into sprinkles and roll to coat. Arrange on prepared baking sheet, about 1/2 inch (1 cm) apart.
5. To form, line a baking sheet with parchment. Pour sprinkles, pistachios and coconut into separate shallow dishes or plates. Scoop 1 tbsp (15 mL) portions of dough and roll into smooth balls. Drop 1/3 of balls into sprinkles and roll to coat. Arrange on prepared baking sheet, about 1/2 inch (1 cm) apart.
Repeat, rolling the next 1/3 of balls in pistachios, then the final 1/3 in shredded coconut. Refrigerate until chilled, about 1 hour. (Rum balls will keep, refrigerated, in a container between layers of parchment, up to 5 days.) Makes 52 rum balls
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