Ready-made chocolate cherry rum cake shaped around cherries and dipped in chocolate coating.
Ingredients
- 16 oz fully baked chocolate cherry rum cake, chilled
- Drained maraschino cherries, 1 per cake bite, patted dry
- Chocolate candy coating, as needed for dipping
- 6 oz white or milk chocolate, optional, for decorative drizzling
Instructions
- Crumble the chilled rum cake into fine crumbs. Scoop about 1 tablespoon crumbs for each bite and press together.
- Flatten a portion slightly, place one drained cherry in the middle and enclose it with cake crumbs, pressing and rolling gently into a ball.
- Place on a parchment-lined tray and freeze for 10 minutes to firm.
- Melt the candy coating according to its package directions. Dip each chilled bite, drain excess and return to parchment.
- Let the coating set. If desired, melt the optional chocolate and drizzle over the bites, then let harden. Store refrigerated in an airtight container.
Recipe Notes
Start with a fully baked ready-made rum cake. This recipe contains rum; do not assume the finished bites are alcohol-free. Preparing and cooling a homemade base cake is additional. Preparation, cooling and total-time allowances are estimates, not kitchen-tested timings. Yield varies where the portion count is not specified. Extra oven batches may take longer.
PrintChocolate Cherry Rum Cake Bites
Ready-made chocolate cherry rum cake shaped around cherries and dipped in chocolate coating.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 65 minutes
- Yield: 1 batch (count varies with cherry and portion size)
- Category: No Bake
Ingredients
- 16 oz fully baked chocolate cherry rum cake, chilled
- Drained maraschino cherries, 1 per cake bite, patted dry
- Chocolate candy coating, as needed for dipping
- 6 oz white or milk chocolate, optional, for decorative drizzling
Instructions
- Crumble the chilled rum cake into fine crumbs. Scoop about 1 tablespoon crumbs for each bite and press together.
- Flatten a portion slightly, place one drained cherry in the middle and enclose it with cake crumbs, pressing and rolling gently into a ball.
- Place on a parchment-lined tray and freeze for 10 minutes to firm.
- Melt the candy coating according to its package directions. Dip each chilled bite, drain excess and return to parchment.
- Let the coating set. If desired, melt the optional chocolate and drizzle over the bites, then let harden. Store refrigerated in an airtight container.
Notes
Start with a fully baked ready-made rum cake. This recipe contains rum; do not assume the finished bites are alcohol-free. Preparing and cooling a homemade base cake is additional. Preparation, cooling and total-time allowances are estimates, not kitchen-tested timings. Yield varies where the portion count is not specified. Extra oven batches may take longer.
