Cake Bites

Instructions

I used my basic chocolate cake recipe to make these, used just 1 of the two 8″ cakes, HERE’S the recipe.

Crumble the cake completely either with your hands or in a processor. I prefer using the processor as it’s less messy. Next add about a quarter to half cup of frosting of your choice, just add a little at a time and mix until the mixture comes together nicely. You should end up with a mixture that you can easily form into balls. You can use any frosting that you want, home-made or ready-made. Regular butter-cream or cream-cheese or chocolate ganache. Your choice! 🙂

I used some leftover chocolate butter-cream frosting for these, HERE’S the recipe.

Then form small balls by taking a bit of the mixture at a time and rolling between your palms to form round balls, or use a melon scooper to shape them until all the mixture is done.

Refrigerate them until they are firm, about 2-3 hours. You can even stick them in the freezer for an hour or two.

For Chocolate Ganache:

Place the chopped chocolate in a heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil (edges will start bubbling slightly). Immediately pour the boiling cream over the chopped chocolate and allow to stand for 5 minutes. Stir until smooth, then let it cool slightly…about 5 minutes.

To make the Cake Pops, use lollipop sticks, dip them first in the ganache then pierce the stick into the cake balls. Then dip into the chocolate and gently swirl and shake off any excess chocolate. Stick the pops into a sponge or anything that can hold them upright. You can decorate with whatever you like, sprinkles or coconut or drizzle them with white/colored melted chocolate…etc. I used colored desiccated coconut.

To make the Cake Truffles, use a toothpick or fork to swirl each cake ball into the ganache, then place on greaseproof paper until all are done. Decorate as you like.

Let the ganache dry and set, then serve!

Enjoy! 🙂