It’s inevitable that I have leftovers from leveling and sculpting cakes. Since I hate wasting and simply can’t afford to constantly eat the scraps for dinner all the time, I like to find other options. Rum balls are one option, but if you aren’t in the mood for a boozy treat or need something kid-friendly, go with cake truffles. The general ratio is 1 cup of crumbs to 1 tablespoon of frosting to get the right consistency. You want the balls to easily hold together, but not be too sticky. If you decide you do want to give them a little kick, try a tablespoon of coffee-flavored liqueur per every 2 to 3 cups of crumbs.
Makes 18 truffles
- 3 cups (300 grams) leftover chocolate cake crumbs
- 3 tablespoons American buttercream
- 10 ounces (284 grams) semisweet or bittersweet chocolate, chopped or chips
- 1 tablespoon coconut oil
- Sprinkles, for decorating (optional)
Make the Cake Truffles
- In a medium mixing bowl, add the crumbs and buttercream and mix with a spatula or spoon until a large, combined mass forms.
- Using a small cookie scoop, measure out even amounts, roll them into balls and set them aside on a sheet pan lined with parchment paper. Refrigerate until firm, at least 30 minutes.
- In a small bowl set over simmering water or in the microwave using 20-second increments, melt the chocolate and coconut oil.
- Using a fork, dip the refrigerated cake balls into the chocolate, shaking off the excess. Place them back on the sheet tray, decorate with sprinkles if desired and let set. Serve immediately or store in the refrigerator for up to 5 days.