Usually called Popcakes or Cake Balls, I have chosen to call this version Cannon balls, as they are a little mouthful of a full and dark chocolate cake truffle. You can easily eat too many and there are many variations. Previously, I’ve made a version with lemon and marzipan dipped in dark chocolate and sprinkled with liquorice powder.
Try all of your sponge cake recipes and go crazy 🙂
225 G SUGAR
50 G BUTTER
85 G FLOUR
50 G OF COCOA
¾ TSP. BAKING POWDER
1-2 TSP VANILLA SUGAR
50 ML MILK
Preheat the oven to 175 degrees celsius.
Whisk eggs and sugar light and airy.
Melt the butter and add it to the egg mixture.
Mix the dry ingredients together and add them to the wet ingredients a little at a time.
Finally whisk in the milk and pour the dough into a baking pan lined with baking paper.
Bake the cake for 20-25 min.
The cake must be baked through, test by inserting a toothpick, it should come out clean.
Allow the cake to cool completely.
Blend the cake to fine cake crumbs..
40 G BUTTER
4 TBSP. COCOA POWDER
100 G ICING SUGAR
2 TBSP. MILK
2 TSP. VANILLA SUGAR
Mix all the ingredients of the buttercream together and mix them with the cake crumbs.
Roll the dough into balls, about 2 cm in diameter.
400 G DARK, MILK OR WHITE CHOCOLATE
A LITTLE FLAKY SEA SALT
Melt the chocolate in a bowl and cover the balls, gently tap excess chocolate off against the edge of the bowl.
Put the cannon balls on a chopping board lined with baking paper, sprinkle a little salt over it and let the chocolate solidify.
They can also be decorated with sprinkles or chopped nuts.
You can also use whole nuts, such as roasted hazelnuts, added to the middle of the balls for an extra crunch.