Cake balls and cake bites: two ideas for using leftover chocolate cake

This month we went to many children birthday parties and, by coincidence, ten days ago it was also my son's birthday. As an obvious consequence, I saw and tasted a number of cakes and also made one for celebrating my son's third year with us.

To be honest I am not a fan of traditional decorated birthday cakes and, if not explicitly asked for, I will continue to make my kind of cakes as I did this year (but I don't know how long this would last).

This time I made one of my favorite cakes: a delicious three chocolate mousse cake with a chocolate pastry base. In particular for the base I made a so called chocolate marquise, a sort of sponge cake that is perfect for frozen and chilled dessert as it keeps soft even after chilling.

Unfortunately I didn't take any nice pics of the final result and couldn't post neither on Instagram nor here, but I'm sure I'll make it again and hopefully share the recipe!

I didn't have any leftover of the finished cake (that anyway couldn't have been reused) but the dose of marquise I prepared was excessive for the size of the cake I decided to make.

My readers know how much I dislike throwing food. And also in this case I found a - very nice indeed - way to use the excess sponge cake: I made a mix of cake balls, some rolled in pistachios some in cocoa powder, along with bite sized layered cake realized just by filling the pastry with some of my homemadeNutella and decorating with chopped toasted hazelnuts. They came out really good. Like they were made on purpose. 

So I decided to take note of the recipe and to share on the blog - with all those cakes I saw in just one month, I am sure that throughout the year there will be tons of leftovers, scrapes, dried out pieces of cake that can be turned into something nice instead of thrown away or eaten with no pleasure (just to avoid food wastage). 

Cake balls and cake bites: two ideas for using leftover chocolate cake

Cake balls

Chocolate cake, finely crumbled

Coffee, Milk, liquor, or other liquid, but also something creamy like chocolate spread, peanut butter, ...work well

Cocoa powder, chopped nuts, chopped chocolate, sprinkles, ... for coating

Place the crumbled cake in a bowl and slowly add the chosen liquid / moisturizing ingredient (or a combination of different ones) then mix all till incorporated. The mixture should be able to hold shape when rolled into balls: if it's too dry (balls fall apart) add more liquid, if too wet (you added too much liquid) add more cake crumbles, if still available, or cookies finely crumbled.  Better to add a little liquid at a time testing the consistency of the mixture before adding more.

At this point roll the mixture into balls (better to make walnut sized balls than bigger ones) and gently place them on a plate or a tray; once the balls are rolled, place in fridge to firm for about 15-20 minutes. Meanwhile prepare the toppings: if using nuts (pistachios, hazelnuts, walnuts, or any other nuts of your choice) toast them in the oven at 180°C until golden then chop finely and transfer on a plate; if using cocoa powder sift on a plate; if you want to cover the balls in chocolate melt the chocolate (dark, milk, white all work well) in the microwave or in a double boiler and let slightly cool.

When all the toppings are ready, take the balls out of the fridge.

For the balls covered  in nuts, chopped chocolate or cocoa, simply roll the balls in the selected topping then transfer on a plate or in a small paper cup.

For the chocolate covered balls, dip the cool balls into melted chocolate to completely coat. Place on a tray lined with baking paper and leave to dry in room temperature until the chocolate is firm. Before serving transfer on a plate or in a small paper cup.

For an even richer and more indulgent version you can first dip the balls in the melted chocolate then roll them in nuts.

These cake balls keep in the fridge for a couple of days. Leave at room temperature for about 30 minutes before serving.

Your leftover cake is not a chocolate cake? Add some sifted cocoa powder to the mixture.

Cake bites

It is possible to make both layered cake bites and simply frosted/decorated bites.

Layered cake bites: with a cookie cutter cut the leftover cake into individual mini circles about 1 - 1,5 cm thick. Spread a filling of your choice (chocolate spread, jam, buttercream, nut butter, custard, ...) on half the rounds, place on top the plain cake circles and decorate the top. Nicely arrange on a serving plate or individual paper cups and serve.

Decorated cake bites: cut the leftover cake into individual portions (in this case better a thicker cake, at least 3 to 4 cm), decorate with a topping of your liking and serve. For topping you can use leftover cake frosting, whipped cream, fresh fruit, chopped nuts or chocolate, sprinkles or you can also dip each cake bite into melted chocolate.