What you have before you is rather ridiculous…but at the same time, might just be my new favorite thing. Ever.
These chocolate cake balls came into fruition after I laid awake at night wondering what to do with extra flourless chocolate cake.
You know, the cake that fell on the floor.
Don’t worry, I didn’t use the cake that actually fell on the floor for this little project—I used the cake that was still safely right side up in the pan.
I mean, really…who do you think I am? (Raise your hand if you believe in the ten thirty second rule)
I’m so excited I can hardly type. Maybe that’s from the three cups of coffee I’ve already consumed today…or maybe it’s because I have a large cake in my kitchen with finger holes all throughout it. I don’t know.
Dexter just wishes he had some of that.
Basically, the idea here is very, very simple. You take old cake (flourless chocolate cake is best because it has the most fudge-like consistency), roll it into balls and then drench those balls in more chocolate before covering in rainbow sprinkles.
Friends, I’ll be honest with you. Most days, I may not have any idea what I’m talking about. I can’t cook rice. Every time I set out to exercise, I hurt myself. I have a gumdrop tree on my coffee table. However, if you only make one recipe ever on this site you must try this!
I’m taking it to the grave.
That was before I googled it and discovered others had already thought of it before.
Oh well, can’t win ’em all.
Chocolate Cake Balls
makes about 40 balls
1 cup semi-sweet chocolate chips
3 T butter
Bake cake in a nine inch cake pan for about thirty five minutes, or until cake pulls away from sides of pan. Let cool.
In a small saucepot, melt the butter and chocolate together on the stove. Keep warm.
Once cake is cool, scoop out balls and roll each in the chocolate. Immediately douse with sprinkles. Continue for all.
Store cake balls in the freezer.