1/2 recipe for chocolate cake, about 6 cups of fine crumbs
4ouncescream cheeseroom temperature
2cupswhite chocolate chips
4miniature candy canescrushed
Break the cake into several large pieces and use your fingers to create fine crumbs. In a separate large mixing bowl, beat together the cream cheese, butter, powdered sugar, and peppermint extract. Add the cake crumbs and stir until well combined. Use a cookie scoop to portion into balls and roll between your hands to create smooth cake balls. Place on a parchment lined tray and chill in the freezer for at least 1 hour.
Place the chocolate in a glass bowl and heat in the microwave for 90 seconds, as 50% power, do NOT heat at full power. Stir and heat an additional 30 seconds at 50% power. Stir again until smooth. Heat an additional 30 seconds, only if needed. Stir until smooth. Add the peppermint extract and stir to combine. Use two forks to dip the chilled cake balls in the melted chocolate and drain off any excess chocolate.
Place the coated cake balls on the parchment and sprinkle with the crushed candy canes. Chill in the refrigerator until firm, at least 1 hour. Store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 2 months. Enjoy!
This recipe is written to include (1/2) of an average chocolate cake, as I've linked to in the above ingredients. If you'd like to make a larger batch of cake balls (or if you simply have more leftover cake to use up), the other ingredients can be doubled accordingly.Measure the peppermint extract very carefully. Do not measure over the bowl. If you add even a few drops too much, the flavor will change from "mint" to "toothpaste."