Ball Cake Recipe Ready in 2 Hours

Instructions:

1. Prepare and bake the chocolate cake using the cake mix, water, vegetable oil, and eggs according to package directions. Allow the cake to cool completely.
2. Once cool, remove the browned edges of the cake and crumble the center into a large bowl. Use your hands or a fork until the cake resembles fine, dark sand. Note: Large chunks will make the final balls lumpy and difficult to dip.
3. In a separate bowl, cream together the softened cream cheese (115g) and butter (30g). Gradually add the sifted powdered sugar (120g) and vanilla (5ml) until the mixture is pale, fluffy, and smells like a floral bakery. This is your binding frosting that will hold everything together.
4. Add the frosting to the cake crumbs one tablespoon at a time. Mix with a spatula until the dough holds its shape when squeezed. You may not need every drop of frosting; the goal is a texture similar to damp clay, not a runny batter.
5. Using a cookie scoop, portion out the mixture and roll between your palms until you have 26 smooth, even spheres. Place them on a tray lined with parchment paper. Note: Work quickly to prevent the heat from your hands from softening the fat too much.
6. Place the tray in the refrigerator for at least 1 hour. This is a non negotiable step. Chilling until the balls are firm to the touch ensures they won't fall off the dipping fork when they hit the warm chocolate.
7. In a microwave safe bowl, combine the dark chocolate melting wafers (450g) and coconut oil (15ml). Heat in 30 second bursts, stirring in between, until the chocolate is glossy, fluid, and smells intensely bitter sweet.
8. Using a fork or a dipping tool, submerge each chilled ball into the chocolate. Tap the fork against the side of the bowl to remove excess. Place back on the parchment and immediately add your sprinkles or sea salt (20g) before the chocolate loses its sheen and sets.