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 ball, 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

Ingredients:

This pound cake, cooled then chopped into cube
2 bags (12-oz) chocolate chips
4 tablespoons canola oil

Directions:

1. 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.
2. 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.

Notes: 

1. I used milk chocolate and semi-sweet chocolate chips. You could use white chocolate too. Use what you like.
2. 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.
3. 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.
4. 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.
5. 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.
6. I also learned to keep the chocolate warm by setting it on a heating pad. Like this. So smart.