Cake bites with coffee walnut fudge sauce — easy, addictive and perfect for sharing. These bite-sized cake balls are baked in a cake pop mould so they’re small enough to eat in one mouthful, generously topped with a glossy coffee walnut fudge sauce.
Coffee and walnut fudge didn’t set? I turned it into a sauce and poured it over a mountain of chocolate cake bites. Not a disaster — a happy, gooey, chocolaty, nutty one!
I celebrated joining the gym with an hour of Zumba and then rewarded myself with a few of these. The sauce contains a touch of coffee, so I went lighter on it for the kids — they’re particularly sensitive to sugar and caffeine. If you don’t own a cake pop mould, you can use a mini muffin tin instead. Alternatively, double the batter and bake it in a loaf tin for about 40 minutes, then cool and cut into cubes.
Cake Bites with Coffee Walnut Fudge Sauce Recipe:
Cake Bites with Coffee Walnut Fudge Sauce
Cake bites with coffee walnut fudge sauce. Easy and addictive! This recipe makes 20–22 cake pops and about 3/4 cup of coffee fudge sauce.
By Nicky Corbishley
Prep Time: 15 mins • Cook Time: 25 mins • Total Time: 40 mins • Servings: 5 • Course: Dessert • Cuisine: American
Ingredients
Cake Bites:
- 60 g good quality dark chocolate, melted
- 100 g golden caster sugar
- 1 egg
- 40 ml vegetable or coconut oil
- 60 ml sour cream
- ½ tsp vanilla extract
- 125 g plain (all-purpose) flour
- ½ tsp baking soda
Coffee Walnut Fudge Sauce:
- 100 g milk chocolate
- 100 ml evaporated milk
- 1 tsp butter
- 25 g icing (powdered) sugar
- 1 heaped tbsp instant coffee granules mixed with 1 tsp hot water
- 40 g walnuts, roughly chopped
- You will also need a silicon cake pop mould (or a mini muffin tin)
Instructions
- Preheat the oven to 160°C (320°F) and lightly butter the cake pop mould (or spray with cooking spray).
- Make the cake bites first. Melt the dark chocolate either in the microwave in 30-second bursts, stirring between bursts, or in a heatproof bowl over simmering water. Set aside to cool slightly.
- In a large bowl whisk together the golden caster sugar, egg and oil. Stir in the sour cream and vanilla extract until combined.
- Fold in the flour and baking soda with a wooden spoon until just combined. Pour in the melted chocolate in a thin stream while stirring to avoid cooking the egg; you should have a thick chocolate batter.
- Spoon the cake batter into the cake pop moulds so the mixture comes just below the rim. Secure the lid and bake for 15 minutes.
- Remove from the oven and let cool completely before opening the moulds and removing the cake bites.
- To make the coffee walnut fudge sauce, place the milk chocolate, evaporated milk and butter in a small pan over low heat. Stir gently until the chocolate has fully melted and the mixture is smooth.
- Sift in the icing sugar, stir to combine, then stir in the dissolved coffee mixture. The sauce should be pourable — if it thickens too much as it cools, warm it gently before serving.
- Arrange the cake bites in a bowl or on a plate, sprinkle over the chopped walnuts and drizzle generously with the coffee walnut fudge sauce. Serve immediately.
Notes
Nutritional information is per serving, based on 5 servings. The sauce can be kept warm in a small saucepan over very low heat or reheated gently if it cools and thickens.
Nutrition (per serving)
Calories: 554 kcal | Carbohydrates: 65 g | Protein: 8 g | Fat: 30 g | Saturated Fat: 17 g | Cholesterol: 47 mg | Sodium: 182 mg | Fiber: 3 g | Sugar: 40 g
Nutrition information is an approximation and should be used as a guide only.
Enjoy these bite-sized treats as a decadent afternoon pick-me-up or a show-stopping dessert. The combination of dark chocolate cake, toasty walnuts and a coffee-spiked fudge sauce makes them irresistibly indulgent.