I love celebrating birthdays and think it’s really important to personalize whatever you are doing for the person whose special day you are recognizing. For my friend Zoraida’s birthday, I found a nice collection of the letter “Z” and decide to put them on a base that would support three small cakes and some cake bites. I thought the letters would add a nice personal touch since so many folks around the station call her "Z". The three cakes were decorated to look like little presents and the cake bites, which I just learned how to make, were chocolate chocolate fudge. These truffle like treats are rich, gooey and perfect for any special occasion. The recipe is below. Once you get the basic idea, experiment with different flavor combinations for the cake, the frosting that you mix in and the coating.
Chocolate Cake Bites
little truffle cakes
Ingredients
1 Packaged Chocolate Cake Mix ("moist" or "super moist" type)
Water, Eggs and Vegetable Oil (according to cake mix directions)
16 oz can Read Made Chocolate Fudge Frosting
8 oz Extra Bittersweet Premium Chocolate, chopped*
8 oz Semisweet Premium Chocolate, chopped *
16 oz can Ready Made Vanilla Frosting (optional)
Method
Because of the time need for refrigerating and freezing, allow at least 8 hours to prepare this recipe.
Prepare cake mix according to package directions. Remove cake from oven and allow to cool slightly. While still warm, crumble cake into a large bowl. Add chocolate fudge frosting and stir to combine. Cover and refrigerate for 2 hours.
Remove mixture from refrigerator. Using a 1 tablespoon mini ice cream scoop, scoop mixture into balls onto a cookie sheet lined with wax paper. Use a heaping amount in the scooper. You can also scoop them into your hand and roll them to enhance the shape. Place cookie sheet in the freezer for 2-4 hours.
Meanwhile, temper chocolate by placing 2/3 of the chocolate in the top of a double boiler over medium heat. Melt chocolate and heat to 110-115 degrees. Don’t over heat. Remove from heat and allow chocolate to cool to 95 degrees. Add remaining chocolate and stir until the mixture is smooth and creamy.
Remove chocolate balls from freezer in small batches. Using a wooden skewer or toothpick, coat each ball in chocolate, let it drain a bit, and place it on a new cookie sheet lined with parchment or wax paper. Continue until all balls are coated. Place coated cake bites in the refrigerator. You also may need to reheat the chocolate if it starts to thicken during the coating process. Again, don't overheat, just heat enough to thin the chocolate.
As an optional decoration, fill a small disposable bag with vanilla frosting. Pierce a small hole in one corner of the bag. In a sweeping back and forth motion, add vanilla stripes to the top of each cake bite. Refrigerate until ready to serve.
If you have any questions or comments, please send me an email at wayne@waynesweekend.com .
*depending on the size and density of the cake bites before freezing, you might need additional chocolate. Viewers have written in to say they have used as much as 16oz more chocoale.
