Martha Stewart's Chocolate Cake Bites

New neighbors moved in next door. To make them feel welcomed, I made some cake bites for them.

Chocolate Cake Balls



Nothing new here, except my local Michael's has started carrying Colorburst melting chocolate. See below:



When I saw it, I knew I had to buy it. I think it would be especially fun with some "funfetti" cake bites. Because of my failure at taking a decent picture of the cake bites, it is impossible to see, but the white bites are flaked with red, green, and blue spots.

Ingredients
-1 recipe Martha Stewart's Chocolate Cake (see below)
-1 can milk chocolate frosting
-Melting candies/chocolate in desired colors

Directions
1. Crumble prepared cake into crumbs. Mix in frosting until well combined.
2. Roll cake mixture into small balls. Dip in melted chocolate and cool on wax paper. Drizzle with additional chocolate if desired.

Martha Stewart's Chocolate Cake

This recipe came from the May 2009 issue of Everyday Food from Martha Stewart. It is the chocolate variation of the Versatile Vanilla Cake. I think it is my favorite chocolate cake so far...it is incredibly silky and moist, and I was quite pleased with it.

Ingredients
-1 cup unsalted butter, room temperature
-2 cups all-purpose flour (I used 2 cups plus 4 Tablespoons cake flour)
-1/2 cup cocoa powder
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1 teaspoon salt
-1 1/2 cups sugar
-2 larg eggs plus 3 large egg yolks
-2 teaspoons vanilla extract
-1 cup low-fat buttermilk

Directions
1. Preheat oven to 350 degrees. Grease two eight inch cake pans and set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs and yolks, one at a time, beating well after each addition. Beat in vanilla.
4. Alternately beat flour mixture and buttermilk into butter mixture, beginning and ending with the flour mixture. Mix just until combined.
5. Divide batter between pans and smooth tops. Bake 30 to 35 minutes, until pick inserted in the cake's center comes out clean.
6. Cool cakes in pans for ten minutes, then invert to wire racks until cooled completely.