Chocolate Cake Bites Recipes

TEXAS CHOCOLATE MINI CAKE BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins generously with cooking spray.
• Combine devil's food cake mix, eggs, chocolate pudding mix, vegetable oil, and 1/4 cup water in a large bowl. Mix with a wooden spoon until batter is thick and smooth.
• Pour batter into the prepared mini muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 9 to 10 minutes.
• Let mini cakes cool in the tins for 1 to 2 minutes. Transfer to a wire rack.
• Stir confectioners' sugar, 1/4 cup water, and cocoa powder together in a bowl to make glaze.
• Dip tops of the mini cakes in glaze and place on a large sheet of waxed paper. Cool completely before serving, about 10 minutes.

GERMAN CHOCOLATE CAKE BITES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
• Combine egg yolks, 1 cup plus 2 tablespoons butter, and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
• Place 4 ounces milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining 3 ounces milk chocolate and stir until chocolate is melted. Cool for 5 minutes.
• Stir melted chocolate into the egg yolk mixture until well combined. Add almonds and flour and mix well. Fold beaten egg whites into batter. Pour batter onto the prepared baking sheet and spread out evenly.
• Bake in the preheated oven until chocolate cake is set and a toothpick comes out clean, 8 to 10 minutes, depending on the thickness of the cake. Allow to cool completely, about 1 hour.
• Line a baking sheet with parchment paper.
• Cut cooled cake into small, 3/4-inch squares. Spread a thin layer of jam on half of the chocolate squares and place a second chocolate square on top to create little cubes.
• Combine 7 ounces milk chocolate and dark chocolate in a bowl. Place 2/3 of the mixed chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining chocolate mixture, and stir until chocolate is melted.
• Pierce chocolate cubes with a fork and dip into chocolate so it is completely covered with chocolate. Use a spoon to remove excess chocolate and place on the prepared baking sheet to set. Allow to set at room temperature.

CHOCOLATE-COVERED CHEESECAKE BITES

Steps:

• Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.
• In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.
• Bake 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.
• Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.
• In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.
• Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.
• Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator.

CHOCOLATE CAKE BITES

Steps:

• Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In large bowl, crumble cake. Add frosting; mix well. Roll into 1-inch balls; place on wax paper-lined cookie sheet. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
• In 1-quart microwavable bowl, microwave 8 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
• Remove one-third of the balls at a time from refrigerator. Using 2 forks, dip and roll 1 ball at a time in coating. Place on wax paper-lined cookie sheet; immediately decorate with sprinkles. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 6-oz batches; dip remaining balls. (Reheat coating in microwave if it is too thick to coat.) Serve at room temperature. Store in airtight container.

CHOCOLATE COVERED POUND CAKE BITES

Steps:

• Remove pound cake from freezer and allow to thaw just slightly (about 5-10 minutes). This will make cutting the cake easier. However, you want it to remain mostly frozen so that the cake does not crumble when dipped into the melted chocolate.
• Line a large baking pan (or a flat surface) with parchment paper.
• Cut pound cake into quarters the long way, then cut into about 8-10 slices. From there, cut into cubes. Set aside.
• In a medium bowl, melt dark chocolate wafers/chips on medium power in microwave, stirring every 15 seconds so it doesn't burn, until smooth.
• Working one at a time, dip each pound cake cube into melted chocolate, ensuring all sides are covered. Place onto parchment paper. Top with sprinkles. Repeat until all cubes are coated with chocolate.
• Place the pan into the fridge to harden chocolate for faster results. You could also just keep on the counter, if desired. Keep refrigerated until ready to serve.