Ingredients with Measurements:
- 1 box white cake mix
- 1 cup raspberry jam
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup white chocolate chips, melted
- 1/4 cup freeze-dried raspberries, crushed
Special equipment needed:
- Hand mixer or stand mixer
- Large mixing bowl
- Small saucepan
- Baking sheet
- Parchment paper
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking pan.
2. Prepare the cake mix according to the package instructions. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool completely. Once cooled, crumble the cake into a large mixing bowl.
4. Add the raspberry jam to the crumbled cake and mix until well combined.
5. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the white chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
6. Pour the white chocolate mixture over the cake and raspberry mixture. Mix until well combined.
7. Add the powdered sugar and mix until the mixture is thick and sticky.
8. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
9. Chill the cake balls in the refrigerator for at least 30 minutes.
10. Melt the remaining white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
11. Dip each cake ball into the melted white chocolate and place it back on the baking sheet. Sprinkle crushed freeze-dried raspberries over the top of each cake ball.
12. Chill the cake balls in the refrigerator for at least 15 minutes, or until the chocolate has hardened.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Chilling time: 45 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
Makes approximately 24 cake balls.
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 21g
Protein: 1g
Fiber: 0g
Sugar: 15g
Substitutions for ingredients:
- You can use any flavor of jam instead of raspberry jam.
- You can use milk chocolate or dark chocolate instead of white chocolate.
Variations:
- You can add chopped nuts or coconut flakes to the cake mixture for added texture.
- You can use different flavors of cake mix, such as chocolate or lemon.
- You can use different types of jam, such as strawberry or apricot.
Tips and tricks:
- Make sure the cake is completely cooled before crumbling it.
- Use a cookie scoop to make evenly sized cake balls.
- Chill the cake balls in the refrigerator before dipping them in the melted chocolate to prevent them from falling apart.
- Crush the freeze-dried raspberries in a food processor or blender for a finer texture.
Storage instructions:
Store the cake balls in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
The cake balls can be served chilled or at room temperature.
Presentation ideas:
Arrange the cake balls on a platter and sprinkle with additional crushed freeze-dried raspberries.
Garnishes:
Sprinkle with additional crushed freeze-dried raspberries.
Pairings:
Serve with a glass of champagne or sparkling wine.
Suggested side dishes:
Serve with fresh fruit or a cheese plate.
Troubleshooting advice:
If the cake mixture is too dry, add a little more raspberry jam or melted white chocolate until it reaches the desired consistency.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store the cake balls in the refrigerator to prevent spoilage.
Food history:
Cake balls have been a popular dessert in the United States since the 1950s.
Flavor profiles:
Sweet, fruity, and creamy.
Serving suggestions:
Serve as a dessert or snack.
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