Hubby said these tasted like Willy Wonka's version of a munchkin. He said this through a mouthful of seconds, so I think this is to be taken as a compliment.

Today Hubby will be enjoying his office holiday party. I baked a little something for him to bring in to share. These little nuggets of pure holiday happiness were inspired by Bakerella’s Red Velvet Cake Balls, but rather than using the heavily dyed red velvet cake, I made a seasonally appropriate gingerbread flavored cake, inspired by a recipe from Birthday Cakes by Kathryn Kleinmann.

Chocolate Covered Gingerbread Cake Balls
makes 60 or so. lots and lots. recipe can be halved if you are baking for less than a crowd.

  • 3 sticks unsalted butter at room temperature
  • 1 cup packed brown sugar
  • 1 cup molasses
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 6 tsp vanilla (4 for batter and 2 for icing)
  • 1 cup buttermilk
  • 1/3 cup cocoa powder
  • 1 cup powdered sugar
  • 4 bags chocolate chips (white chocolate or bittersweet are best)
  1. Heat over to 350. Butter and flour a 9″x13″ baking pan (I rub them with the wrappers from the butter being used in the cake).
  2. Combine 2 sticks butter and brown sugar in a mixing bowl until fluffy. Slowly beat in molasses, then the eggs, one at a time, and finally 4 tsp of vanilla. In another dish, combine flour, baking soda and spices. Blend flour mixture slowly into the butter mixture, then beat in buttermilk. Pour into pan, smooth top, and bake until a tester inserted into the center comes out clean (30-45 minutes).
  3. Allow cake to cool completely in the pan. While cake is cooling, beat 1 stick butter until fluffy, then add cocoa powder and vanilla, slowly add powdered sugar until the icing is spreadable and sweet, but not stiff. I don’t think I used much more than 1 cup of the sugar.
  4. Crumble cake into a large bowl, then mix in icing. Once you have an even texture, grab handfuls of cake and roll into balls 1 1/4″ in diameter. Place on a cookie sheet lined with a silicone sheet or parchment, then pop in the freezer for 20 minutes or so to firm up. (I filled 2 cookie sheets)
  5. Dump a bag of chocolate chips into a microwave safe bowl and nuke for 30 seconds. Stir, then pop back in the microwave for 10-15 second blasts until the chocolate is well melted. Dip the frozen cake balls into the melted chocolate, letting the excess roll off, and place back on the prepared sheet. You can pop these back into the freezer for a few minutes to help the chocolate set more rapidly. You may need to stop every dozen or so to rewarm the chocolate and/or add more chips as you go.
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