Chocolate Cherry Bombs - Cherry Filled Cake Balls Dipped in Chocolate

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 (15.25 ounce dark chocolate cake mix
  • 1 (3.56 ounce chocolate pudding mix
  • 18 oz Melted and tempered pure dark chocolate

• Ingredients

  • 1/3 cup Frosting:

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1 cup Milk
  • 1 cup Sour cream

• Desserts

  • 48 Maraschino cherries with, stems

• Other

  • . or melted dark cocoa confectionery coating (candy melts*

Found on hungryhappenings.com

Description

Ingredients

• 1 (15.25 ounce) dark chocolate cake mix
• 1 (3.56 ounce) chocolate pudding mix
• 1 cup sour cream
• 1 cup milk
• 1/4 cup vegetable oil
• 3 large eggs
• 1/3 cup frosting (vanilla or chocolate)
• 48 maraschino cherries with stems
• 18-22 ounces melted and tempered pure dark chocolate*
• . or melted dark cocoa confectionery coating (candy melts)*
• See the Hungry Happenings Chocolate Making Tips page for detailed instructions on melting chocolate.

Directions

• Preheat oven to 350 degrees F.
• Either line a 9 inch by 13 inch baking pan with non-stick tin foil or spray it with baking spray.
• Combine cake mix, pudding mix, sour cream, milk, oil, and eggs in a large mixing bowl.
• Using an electric mixer, beat on low speed for 30 seconds.
• Increase speed to medium and beat for 2 minutes.
• Pour into pan.
• Bake for 28-34 minutes until a toothpick inserted in the center of the cake comes out clean.
• Allow cake to cool completely.
• Crumble cake into a large bowl, preferable the bowl of a stand mixer.
• Add frosting and stir or beat until well blended and smooth.
• Scoop out 48 tablespoon size portions of the cake ball dough.
• Create an indentation in one cake ball and press a maraschino cherry into it.
• Press the cake ball dough around the cherry.
• Roll into a ball with the stem sticking out.
• Repeat.
• Let cake balls sit at room temperature for 1 hour to firm up a bit.
• Dip each cake ball into dark chocolate, allowing the excess to drip off.
• Set on a parchment lined baking sheet.
• If using pure chocolate, chill the Chocolate Cherry Bombs in the refrigerator until the chocolate hardens.
• If using candy melts pop them in the freezer, instead.
• Let the cherry bombs sit at room temperature for at least 30 minutes before serving.