As every experienced baker knows, sometimes Disasters happen. Your cake doesn’t rise, the bottoms of your cookies burn and your mayonnaise splits. Or, you nearly drop a cake. And it breaks. (Woops.) You can 1) have a mental breakdown for 5 minutes or 2) create something beautiful (we did both).
Normally, when we make David Lebovitz’s Devil’s Food Cake, the cake turns out wonderfully and looks like this:
When we made this fabulous cake a third time, one of the layers didn’t quite make it intact! But as we always say, when life gives you lemons, make lemon meringue cake – or this case, Cake Truffles.
It couldn’t be easier and it tastes absolutely delicious! You can do this with any leftover cake:
1 batch of chocolate cake
150g dark chocolate
120ml double cream
about 500g mixture of dark and milk chocolate for melting
- Crumble leftover cake with your fingers into a large bowl.
- Melt the dark chocolate (150g) and cream in a bain marie. When completely melted, mix in the butter until smooth.
- Add the chocolate mixture to the crumbled cake, stirring thoroughly.
- Put the mixture in the fridge for 1 hour or until firm.
- Using a teaspoon or melon baller, scoop the mixture into small balls and place onto a baking sheet.
- Put the baking sheet in the fridge for 1 hour to firm up.
- Melt the remaining chocolate in a bain marie. Take off the heat.
- Using two teaspoons, dip the cake balls into the melted chocolate and place on a baking sheet.
- (Optional) If desired, roll in chopped nuts, coconut or anything you like.
- Place baking sheet in the fridge to harden.
- Eat within 5 days and store in the fridge.
So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.