Ingredients

For the cake:
400 g Danish pastries
150 g chocolate cake
1 tbsp cocoa powder
2 tsp apricot jam
2 tsp dark syrup
4 tbsp Volbeat Rum III

For the frosting:
170 g dark chocolate
150 g sprinkles

Instructions

Crumble the Danish pastries and chocolate cake in a stand
mixer with the paddle attachment until well crumbled.
Add the cocoa powder and the apricot jam.
Add the dark syrup and Volbeat Rum III. Mix, taste the dough
and eventually add more Volbeat Rum III for a stronger taste.
When the rum cake dough is thoroughly mixed, take a spoonful
at a time weigh and adjust it to 40 grams per portion.
Form balls with your hands.
Chill the rum cake balls for a couple of hours in the refrigerator.
Then melt the chocolate and dip each rum cake ball in the
chocolate and immediately in your favourite sprinkles,
for example chocolate sprinkles. Let the chocolate set.
The rum cake balls are now ready to be served.
Store them in an airtight container or a bag to avoid humidity.

These cake balls keep well for 4-5 days in the refrigerator.

Recipe by Jeanet Carlsen