Directions: |
Directions:Preheat oven to 325˚. In a large mixer bowl, sift flour with sugar, baking powder, baking soda, salt and cocoa. Add 2/3 Cup room temperature butter and 2/3 Cup water, mix for 2 minutes on medium mixer speed.. Add 1/3 Cup water, 3 eggs and vanilla extract. Beat 2 more minutes. Pour the batter into a greased, 9x 13 glass pan. Bake at 325˚ for about 35-40 minutes. The cake may have risen up above the rim of the pan, but it will settle back down while cooling. The cake is done when it sounds hollow if you lightly tap it with a finger. Don’t stick a knife or skewer into it to test for doneness, or the cake may fall. Let cool for at least 1 hour. This is the cake. To make the cake balls:
1 9x13 chocolate cake
1/2 Cup cocoa powder
1/2 Cup powdered sugar
1/2 Cup melted butter
1/2 Cup apricot jam
8 oz. confectioner’s white chocolate
8 oz. chocolate chips
Crumble the cooled cake in a large bowl. Add the cocoa, powdered sugar, melted butter and jam and mix well. Line a large baking sheet with wax or parchment paper. Form the cake mixture into balls, either bite-sized or larger. To decorate, melt the white chocolate and chocolate chips separately, using a double boiler, Keep an eye on the chocolate and stir frequently to avoid scorching and clumping. Fill pastry bags and drizzle the chocolate over the cake balls. Approx 35 balls. |
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