Chocolate Rum Balls

Ingredients

• 1 boxchocolate cake mix
• 3eggs
• 360 ml (1 1/2 cups)milk
• 120 ml (1/2 cup)vegetable oil
• 25 g (1/4 cup)cocoa powder
• 60 ml (1/4 cup)dark rum
• 120 g (1 cup)pecans, or finely chopped walnuts
• 240 g (2 cups)powdered sugar
• 160 g (2 cups)sweetened shredded coconut

Instructions

1. 1

   Prepare the pan

   Heat the oven to 175°C (350°F). Coat a 23 × 33 cm (9 × 13 inch) baking pan with cooking spray and set it aside.

2. 2

   Mix the batter

   Put the cake mix, eggs, milk and vegetable oil in a mixer bowl. Beat at medium speed for 2 minutes, until combined, then pour the batter into the prepared pan.

3. 3

   Bake the cake

   Bake for 30–35 minutes, until cooked through. Test the centre with a toothpick; if it comes out clean, the cake is ready. Leave it to cool completely.

4. 4

   Make the mixture

   Take the cake out of the pan and crumble it into a large bowl. Add the powdered sugar, rum, cocoa powder and chopped pecans. Mix thoroughly; it may seem dry at first, but keep mixing until it comes together enough to roll.

5. 5

   Shape and coat

   Roll the mixture into balls a little over 2.5 cm (1 inch) in diameter, using clean hands or a cookie scoop. Roll each ball in the coconut to coat.

What are chocolate rum balls?

Rum balls are small, no-bake-after-shaping sweets made by combining crumbled cake or biscuits with flavourings, then rolling the mixture into balls. This version uses a baked chocolate cake as its base and is coated in shredded coconut.

The recipe is an American-style home-baking take on the treat; rum balls have variations in many places, so there is no single origin implied here. Using cake mix makes the base straightforward, while rum, cocoa and nuts add flavour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 98 calories, 1g protein, 11g carbs, 6g fat.

The cake mix and powdered sugar provide most of the carbohydrates, while the oil and coconut contribute much of the fat. The eggs, milk and pecans add some protein, though the recipe remains a sweet treat rather than a protein-focused dish. For a more balanced plate, serve a portion alongside fresh fruit.

The cake base

Cake mix: Combine it with the eggs, milk and oil until no dry mix remains, then pour it into the prepared pan. The method calls for 2 minutes of mixing at medium speed.

Cool completely: Let the baked cake reach room temperature before crumbling it. Warm cake can make the rum-ball mixture softer and harder to handle.

Getting the mixture to hold

Crumble evenly: Break the cake into small pieces in a large bowl so the rum, sugar, cocoa and nuts can distribute throughout. Large chunks can leave uneven patches in the finished balls.

Keep mixing: The mixture may look short of moisture when the ingredients first go in, but the method notes that it comes together as you work it. Stop once you can press a portion into a ball without it falling apart.

Shaping and coating

Even portions: Aim for balls just over 2.5 cm (1 inch) across. A cookie scoop can help make them similar in size, though clean hands work too.

Coconut coating: Roll each ball in the shredded coconut after shaping. Press gently so the coconut clings without flattening the ball.

Timing and doneness

Bake time: Start checking the cake at 30 minutes; the recipe gives a range of 30–35 minutes. A clean toothpick from the centre is the stated cue that it is done.

Allow cooling time: The cake must cool completely before crumbling, so plan for that pause within the 60-minute total time. The balls themselves are assembled without another baking step.

Choosing the nuts

Pecans: Finely chop them so they blend into the cake mixture and do not make the small balls difficult to shape.

Walnuts: The recipe offers finely chopped walnuts as an alternative. Use the same measured amount and chop them to a similar size.

Serving the rum balls

These small sweets work well on a dessert platter or alongside coffee after a meal. Their coconut coating makes them easy to pick up and serve individually.

For a fuller dessert plate, pair one or two with fresh fruit. Keep the balls chilled until serving if you want them to stay firm.

Recipe notes & tips

• Chop the pecans or walnuts finely so they distribute evenly through the mixture.
• Wait until the cake is completely cool before crumbling it.
• Mix the crumbled cake thoroughly before deciding whether the mixture needs more time to come together.
• Use a cookie scoop to make shaping more consistent.
• Set out the coconut in a shallow dish to make coating the balls easier.

Variations

• Use walnuts: Swap the pecans for the same amount of finely chopped walnuts.
• Adjust the coating: Roll the balls in unsweetened shredded coconut for a less sweet finish.
• Add a cocoa finish: Coat some balls in cocoa powder instead of coconut.
• Make smaller bites: Shape the mixture into smaller balls and check that they hold together as you roll.
• Chill before serving: Refrigerate the shaped balls to serve them firmer.

Common mistakes to avoid

• Crumbling warm cake: It can make the mixture too soft to shape; let the cake cool completely first.
• Leaving large cake chunks: They make the mixture uneven; crumble the cake finely before adding the other ingredients.
• Stopping the mixing too soon: The mixture may initially look dry; keep mixing until it comes together.
• Making the balls too large: They may be awkward to serve; aim for just over 2.5 cm (1 inch) in diameter.
• Chopping the nuts coarsely: Large pieces can disrupt shaping; chop them finely.

How to store

Store the rum balls in an airtight container in the refrigerator for up to 4 days. Let them sit briefly at room temperature before serving, or enjoy them chilled. They can also be frozen in a sealed container; thaw them in the refrigerator.

Frequently asked questions