Chocolate Snowballs

INGREDIENTS

Cake:2 cups sugar4 eggs1 cup oil
3 cups flour1 heaped teaspoon bicarbonate of soda Pinch of salt2 teaspoons cocoa powder
1 cup buttermilk (you can make the DIY version, it works well)
Also required:3-4 cups desiccated coconut, for coating1x 250ml fresh cream, whipped and sweetened (optional) Raspberry jam (also optional)
Mocha syrup:2 and ½ cups sugar1 and ½ cups hot coffee2 Tablespoons cocoa powder1 heaped Tablespoon cold butter

METHOD

Preheat oven to 180°c.Line 2-3 cupcake trays with liners. (This recipe yields around 28-30 cupcakes.)
Beat eggs, sugar and oil until fluffy and white using an electric mixer.Add in sifted dry ingredients and then buttermilk. Mix lightly but thoroughly, scraping down the sides and bottom of the bowl.
Now divide evenly into cases and bake for 16-20 minutes until done. Cool completely. Remove from liners.
Bring sauce ingredients to a boil then remove from heat. Dip cakes one at a time using two forks. Then roll in coconut. Allow to set in fridge for 20 minutes before serving.
Optional:After rolling in coconut, slit cakes in half- add a dab of raspberry jam and a small swirl of fresh cream. Then close the cake and place in a new wrapper for easy, mess-free serving. Store in refrigerator.

POSTED ON

03 May 2024

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