Chocolate Fudge Cake Balls
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These chocolate fudge cake balls are rich, fudgy, and coated in smooth chocolate. Quick and easy to make with a cake mix and perfect for any occasion!
Why You’ll Love These Chocolate Fudge Cake Balls
If you love chocolate fudge cake, you’re going to love these chocolate fudge cake balls. They’re made by mixing moist chocolate cake with rich fudge icing, rolling them into balls, and coating them in smooth melted chocolate.
They have all the flavour and texture of cake pops but without the stick, making them even easier to make.
What Makes This Recipe Special?
These cake balls are soft, fudgy, and completely covered in chocolate, making them a bite-sized chocolate dream.
Using a cake mix and ready-made icing keeps the recipe simple and quick, while the chilled cake balls help create a smooth chocolate coating.
They’re also versatile, so you can switch up the chocolate coating, add sprinkles, or even drizzle with white chocolate.
Equipment You’ll Need
To make these chocolate fudge cake balls, you’ll need:
- Mixing bowls – To prepare the cake and icing mixture.
- Baking tin – For baking the cake.
- Forks or dipping tools – To coat the cake balls in chocolate.
- Microwave-safe bowl – For melting the chocolate.
- Cooling rack or lined tray – For setting the coated cake balls.
Why This Recipe Works So Well
- Only a Few Ingredients: Made with just a cake mix, icing, and chocolate.
- Super Fudgy and Moist: The chocolate icing keeps the cake balls soft and rich.
- Easy to Make: No complicated steps—just bake, mix, roll, coat, and chill.
- Great for Any Occasion: Perfect for parties, gifts, or just a chocolate fix.
Ingredients for Chocolate Fudge Cake Balls
- 1 chocolate cake box mix (plus ingredients required on the box)
- 150g (⅔ cup) chocolate fudge icing
- 250g (9 oz) milk or dark chocolate, melted
- Sprinkles (optional, for decoration)
How to Make Chocolate Fudge Cake Balls
Step 1: Bake the Chocolate Cake
Prepare the chocolate cake mix according to the instructions on the box.
Pour the batter into a lined 8×10-inch (20x25cm) cake tin and bake until a toothpick inserted into the centre comes out with a few moist crumbs.
Allow the cake to cool completely in the tin before moving to the next step.
Step 2: Crumble the Cake
Using a fork or your hands, break the cake into fine crumbs and transfer them to a large mixing bowl.
The cake should be soft and crumbly, with no large chunks remaining.
Step 3: Mix in the Chocolate Fudge Icing
Add the chocolate fudge icing to the bowl.
Using a rubber spatula or your hands, mix the icing into the crumbled cake until fully combined.
The mixture should be thick and hold it’s shape.
Step 4: Shape the Cake Balls
Scoop 1 tablespoon of the mixture and roll it into a smooth ball using your hands.
Repeat this process until all the mixture is used—you should have at least 20 cake balls.
Place them on a plate or lined baking tray.
Step 5: Freeze the Cake Balls
Transfer the cake balls to the freezer for 20 minutes to 1 hour.
Chilling helps them firm up, making them easier to coat in melted chocolate.
Step 6: Melt the Chocolate
Place the milk or dark chocolate in a microwave-safe bowl.
Microwave in 30-second bursts on a medium heat, stirring between each, until the chocolate is smooth and fully melted.
Step 7: Coat the Cake Balls in Chocolate
Using two forks, dip each cake ball into the melted chocolate, ensuring it’s fully coated.
Let the excess chocolate drip off, then place the coated cake balls on a lined baking tray or plate.
Step 8: Add Sprinkles and Set
While the chocolate is still wet, sprinkle with your favourite toppings/sprinkles (if using).
Place the coated cake balls in the fridge for at least 1 hour, or until the chocolate has fully set.
Why This Recipe Is Perfect for Any Occasion
These chocolate fudge cake balls are perfect for parties, dessert tables, or making ahead.
Since they’re bite-sized and coated in chocolate, they’re easy to serve, store, and enjoy whenever you need a chocolate fix.
Tips for the Best Cake Balls
- Use Your Hands to Mix the Cake and Icing: This helps create a smooth, even texture.
- Chill Before Coating: Freezing the cake balls makes them easier to dip and less likely to fall apart.
- Work Quickly with the Chocolate: The chocolate sets fast, so add sprinkles immediately before it hardens.
- Use Good-Quality Chocolate: This gives a smoother, shinier coating.
- Experiment with Different Coatings: Try white chocolate or dark chocolate.
Serving Suggestions
These cake balls are delicious on their own, but here are a few fun ways to serve them:
- With a Drizzle of White Chocolate: Adds a decorative touch and extra sweetness.
- With a Dusting of Cocoa Powder: For a more intense chocolate flavour.
Storage Tips
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 1 week to keep them firmer.
- Freeze for up to 2 months—just let them thaw at room temperature before serving.
Watch My Step-by-Step Video
Want to see exactly how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel.
For more quick and fun dessert recipes, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle.
Why You’ll Keep Coming Back to This Recipe
These chocolate fudge cake balls are rich, fudgy, and covered in smooth chocolate.
They’re easy to make, require minimal ingredients, and are perfect for any chocolate lover.
Once you try them, you’ll want to make them again and again!
Other Recipes to Try
If you loved these chocolate fudge cake balls, check out these other delicious no-bake recipes from Fitwaffle Kitchen:
- 4-Ingredient Nutella Cookies: Soft, chewy, and packed with chocolate-hazelnut flavour.
- No-Bake Mini Nutella and Oreo Cheesecakes: A creamy, chocolatey dessert with a crunchy base.
Both are easy, delicious, and perfect for chocolate lovers!
Chocolate Fudge Cake Balls
Ingredients
- 1 chocolate cake box mix (plus ingredients stated on the box)
- 150 g chocolate fudge icing
- 250 g milk or dark chocolate
- Sprinkles (optional)
Instructions
- Start by cooking the cake according to the instructions on the box. I recommend baking it in an 8x10" cake tin until a toothpick comes out clean. Allow the cake to cool fully in the tin
- Using a fork or your hands, break the cake up into loose crumbs, then pour it into a large mixing bowl
- Mix in the chocolate icing with a rubber spatula or use your hands until fully combined
- Scoop up one tablespoon of the mix and roll it into a ball. Repeat with the rest of the mix. You should have at least 16 balls in total
- Place the balls on a plate or in a baking tray and freeze for 20 minutes to 1 hour
- Melt the chocolate in a microwave-safe bowl in 30 second bursts, stirring in between, unitl runny and smooth
- Using two forks, coat the cake balls in the chocolate one at a time, dripping off any excess
- Place them on a cooling rack, quickly add the sprinkles to the top so they stick to the chocolate before it hardens!
- Pop them in the fridge for 1 hour or until the chocolate has fully set
- Store in an airtight container, in the fridge or at room temperature for up to 5 days
