I did something ridiculous that I feel the need to share.
I made a pound cake. This pound cake. Then I went all crazypants and chopped it up into cubes and dipped each one of those babies in chocolate. Here I present to you my new favorite mini dessert. You know I love my mini desserts. Why haven’t I seen these before? Am I living under a rock? Don’t answer that. They’re sort of like a donut hole, but not. They’re sort of like a cake pop, but not. They’re sort of like a petit four. Wait, are they petit fours? They’re sort of the best thing you could ever do to cake.
I don’t think these need much explanation, nor can I think of one because my brain is here right now.
But I made these before I left and I thought you should know.
Happy Valentine’s Day. And a very happy birthday to this guy. Aloha.
Chocolate Covered Cake Bites
This pound cake, cooled then chopped into cube
2 bags (12-oz) chocolate chips
4 tablespoons canola oil
- Pour one bag of chocolate chips in a microwave safe bowl. Add 2 tablespoons of oil. Microwave on 50% power for 1 minute. Stir. Repeat until chocolate is melted.
- Dip the cake cubes into the chocolate and let rest on cooling rack or parchment paper. Place in the refrigerator to let chocolate harden. Enjoy.
- I used milk chocolate and semi-sweet chocolate chips. You could use white chocolate too. Use what you like.
- I used gluten free flour. More on this later. I have a whole post coming about it, but I used Thomas Keller’s Cup4cup flour. Amazing.
- I found that chopsticks worked well for dipping the cake. I used a gentle rolling method that seemed to work best. Gently lay the cake bite in the chocolate and roll on all sides using the chopsticks to lightly cover. I liked this better than the dunking method.
- I placed the dipped cake on a cooling rack so the excess chocolate could drip off and let them harden on the rack. They stuck and the bottoms looked like this. So the next round I put on parchment, let them sit a few minutes and then transferred to a new sheet of parchment. That worked well. If you use a cooling rack, I suggest moving them off before the chocolate completely hardens.
- I melted the chocolate in the microwave because I took a chocolate class here and learned it’s the best way to melt chocolate that has already been tempered.
- I also learned to keep the chocolate warm by setting it on a heating pad. Like this. So smart.