Chocolate Rum Balls Recipe

chewy and fudge-like rum balls or bourbon balls rolled in sprinkles

4.37 from 25 votes

These rum balls are SO much better than the dried out ones that use nuts! These are so decadent they are like chocolate rum truffles! Nut free and chocolate cake based!

Prep Time30

Cake Baking Time35

Total Time1 5

Course: Dessert

Cuisine: American

Servings: rum balls

Calories: 194kcal

Author: Karlynn Johnston

Ingredients

Chocolate Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
1 ½ cups water
¾ cup vegetable oil
1 ½ teaspoons vanilla extract
1 ½ teaspoons white vinegar

Rum Ball Additions

½ cup dark spiced rum or bourbon
¼ cup sweetened condensed milk
¾ cup chocolate sprinkles

Instructions

Bake the Chocolate Cake

Preheat your oven to 350 °F.
Whisk together the all-purpose flour, granulated sugar, cocoa, baking soda, and salt in a large mixing bowl.
Add in the wet ingredients, then stir until smooth.
Pour into an ungreased 9x13 pan.
Bake in the oven for 20-25 minutes or until a cake tester inserted comes out clean.
Cool in the pan completely.

Assemble the Rum Balls

Crumble up the baked cake into a medium mixing bowl.
Add in the rum and the condensed milk. Mix together until all of the ingredients are combined and the cake is now a dough that can be rolled into balls.
Roll the mixture into one inch balls, then roll the balls into the chocolate sprinkles, covering them completely.
Place the rum balls on a parchment lined baking sheet. Freeze them individually first, then transfer to a sealed container to keep frozen.
These are best if left to sit a few days in the refrigerator if you are eating them soon, or keep them in the freezer until you are ready to eat.

Notes

This recipe uses my Wacky Cake recipe for the chocolate cake; you can use a box mix if you desire, just bake it in a 9x13 pan.

Nutrition