Growing up, rum balls were always those fancy treats my aunt would bring to Christmas parties. I’d watch in amazement as the adults would sneak extras into napkins when they thought no one was looking. But it wasn’t until last year that I learned you could turn those beloved boozy bites into a full-sized cake. My first attempt was a complete mess – the rum ratio was way off, and let’s just say my dinner guests got a bit more cheerful than expected. After some tweaking and several taste tests (tough job, but someone had to do it), I finally cracked the code on making a rum balls cake that keeps the classic flavors we all love, without sending anyone into a caroling frenzy.
Ingredient Substitutions
Moist chocolate cake can be replaced with brownies or chocolate cookies for a different texture. Crumble the brownies or crush the cookies to achieve a similar consistency. This substitution maintains the chocolate flavor while offering a potential time-saving option.
Hazelnuts can be swapped with almonds, walnuts, or pecans based on preference or availability. These alternatives provide similar texture and nutritional benefits. For a nut-free version, consider using toasted oats or crushed pretzels, adjusting quantities as needed for proper binding.
Rum can be substituted with coffee, orange juice, or almond extract for an alcohol-free version with added flavor complexity. Use the same amount as the original recipe calls for. If using extracts, start with a smaller quantity (1/4 to 1/2 teaspoon) and adjust to taste, as they are more concentrated than rum.
| Preparation Time | 30-45 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 25-35 g
- Fat: 120-135 g
- Carbohydrates: 300-320 g
Ingredients
For the cake base:
- 17.5 oz moist chocolate cake (store-bought or homemade, crumbled finely)
- 1/2 cup finely chopped hazelnuts
For the buttercream:
- 100g powdered sugar (sifted to prevent lumps)
- 1 tsp milk
- 2 tbsp cocoa powder (unsweetened, good quality)
- 2 tsp rum
- 1/4 cup plus 1 tbsp and 1 tsp very soft unsalted butter (I like Kerrygold for this)
For assembly:
- chocolate sprinkles (for outer coating)
Step 1: Prepare the Cake Crumbs
Begin by breaking up the cake into small pieces.
Gently rub these pieces between your fingers and thumbs to create fine crumbs.
Add in the chopped nuts and stir until evenly combined with the crumbs.
Set this mixture aside.
Step 2: Make the Buttercream
In a separate bowl, use electric beaters to cream together the butter, cocoa powder, icing sugar, milk, and rum (if using).
Continue beating until you achieve a soft, smooth buttercream.
This will serve as the binder for your cake crumbs.
Step 3: Combine Buttercream and Cake Crumbs
Add 3/4 of the prepared buttercream to the cake crumb and nut mixture.
Using your hands, gently mix everything together until the crumbs are evenly coated with the buttercream, resulting in a relatively soft structure.
If the mixture is too dry and crumbly, gradually add more buttercream until you reach a workable consistency.
Step 4: Form and Coat the Cake Balls
Divide the cake mixture into 8 equal portions.
Take one portion and roll it into a ball, using the warmth from your hands to slightly soften the edges.
Immediately roll the ball in chocolate strands, ensuring it is generously covered.
Place the coated ball into a paper case.
Repeat the process for the remaining portions.
Step 5: Chill and Serve
Transfer the truffle balls to the fridge and allow them to firm up for several hours.
Before serving, remove them from the fridge about 1 hour in advance to remove the chill and bring them to the optimal serving temperature.
Step 6: Storage
Store any remaining truffle balls in an airtight container in the fridge for up to 3 days, preserving their taste and texture.
