Chocolate Balls and Sugar Cake

Chocolate Balls and Sugar Cake Recipe

Chocolate Balls

Ingredients:

• 200g digestive biscuits
• 100g butter (softened)
• 100g granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons coffee (brewed and cooled)
• 1 teaspoon vanilla extract
• 50g desiccated coconut (for rolling)

Instructions:

1. Crush the Biscuits: Place the digestive biscuits in a large, resealable plastic bag and crush them into fine crumbs using a rolling pin. Alternatively, use a food processor to achieve a finer consistency.
2. Prepare the Mixture: In a mixing bowl, combine the softened butter, sugar, cocoa powder, brewed coffee, and vanilla extract. Mix well until all ingredients are thoroughly combined and the mixture is smooth.
3. Add the Biscuits: Gradually add the crushed biscuits to the mixture. Stir until the crumbs are evenly coated with the chocolate mixture. The dough should be slightly sticky and easy to shape. If the mixture is too dry, add a little more coffee; if it’s too wet, add some extra crushed biscuits.
4. Shape the Balls: Scoop out a tablespoon of the mixture and roll it between your palms to form small balls. Repeat until all the mixture is used.
5. Coat with Coconut: Spread the desiccated coconut on a plate. Roll each chocolate ball in the coconut until they are evenly coated.
6. Chill: Place the coated chocolate balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
7. Serve: Serve the chocolate balls chilled. Store any leftovers in an airtight container in the refrigerator for up to a week.

Tips for the Best Chocolate Balls:

• For a richer flavor, you can replace coffee with a splash of rum or another liqueur.
• Feel free to substitute the desiccated coconut with other coatings like crushed nuts, sprinkles, or cocoa powder.
• Adding finely chopped nuts or dried fruit to the mixture can give an extra layer of texture.

Sugar Cake

Ingredients:

• 2 cups granulated sugar
• 1/2 cup unsalted butter (softened)
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/4 cup granulated sugar (for topping)
• 1/2 teaspoon ground cinnamon (optional, for topping)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and 2 cups of granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer on medium speed.
3. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix.
6. Pour into the Pan: Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
7. Add Topping: In a small bowl, mix the remaining 1/4 cup of sugar with the ground cinnamon (if using). Sprinkle this mixture evenly over the batter. This creates a delightful, sugary crust on top of the cake.
8. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool: Allow the cake to cool in the pan on a wire rack for 10 minutes before slicing.
10. Serve: Serve the sugar cake warm or at room temperature. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for the Perfect Sugar Cake:

• For a more indulgent cake, add a handful of chocolate chips or a swirl of jam to the batter before baking.
• If you want a moister cake, substitute half of the milk with sour cream or yogurt.
• The cinnamon-sugar topping can be swapped with a simple powdered sugar glaze for a different finish.

Serving Suggestions:

Pair these treats together for a dessert platter at parties, potlucks, or family gatherings. The chocolate balls provide a rich, fudgy contrast to the light and fluffy sugar cake, offering a delightful variety for guests.

Storage:

• Chocolate Balls: Keep refrigerated in an airtight container for up to 1 week.
• Sugar Cake: Store at room temperature in an airtight container for 3-4 days or refrigerate for up to a week.

Enjoy this delightful combination of chocolate balls and sugar cake for a truly satisfying sweet treat!