Description
These Chocolate Rum Balls are a delightful no-bake treat combining rich chocolate cake crumbles with spiced rum and condensed milk, rolled into bite-sized balls and coated with chocolate sprinkles. Perfect for festive occasions or anytime you crave a boozy, chocolaty indulgence.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
Wet Ingredients
- 1 ½ cups water
- ¾ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons white vinegar
- ½ cup dark spiced rum (or bourbon)
- ¼ cup sweetened condensed milk
Coating
- ¾ cup chocolate sprinkles
Instructions
- Preheat oven: Set your oven to 350 °F (175 °C) to prepare for baking the cake base of the rum balls.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
- Add wet ingredients: Pour in the water, vegetable oil, vanilla extract, and white vinegar to the dry mix and stir until the batter is smooth and uniform.
- Bake the cake: Pour the batter into an ungreased 9×13 inch baking pan and bake for 20-25 minutes, or until a cake tester inserted in the center comes out clean.
- Cool cake: Allow the cake to cool completely in the pan before handling further to avoid crumbling or sticking.
- Crumble cake: Once cool, crumble the entire cake into a medium mixing bowl using your hands or a fork to create fine crumbs.
- Combine with rum mixture: Add the dark spiced rum and sweetened condensed milk to the cake crumbs and mix well until a dough forms that can be shaped into balls.
- Shape the rum balls: Roll the mixture into one-inch diameter balls with your hands, shaping them evenly.
- Coat rum balls: Roll each ball in chocolate sprinkles until fully coated, giving them a festive and sweet exterior.
- Freeze rum balls: Place the coated balls on a parchment-lined baking sheet and freeze them individually until firm to prevent sticking.
- Store rum balls: Transfer the frozen rum balls into a sealed container and keep them frozen. For best flavor and texture, allow to sit a few days in the refrigerator if consuming soon, or keep frozen until ready to eat.
Notes
- Use dark spiced rum for the most authentic flavor, but bourbon works as a suitable substitute.
- Ensure the cake is completely cooled before crumbling to avoid soggy mixture.
- Freezing the rum balls individually helps prevent them from sticking together.
- This recipe yields 24 bite-sized rum balls, perfect for sharing or gifting.
- Adjust the amount of rum to your taste preference, but too much liquid may make the mixture difficult to roll.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
