Why yes, this is indeed another Wedding Cake Leftovers post. Is anyone really surprised by this? This time, the cake bits in question were the vegan sachertorte cakes. I also had leftover dark chocolate, leftover milk and leftover cream – which is why these cake pops didn’t turn out vegan. But there is no reason why yours shouldn’t be! I was really just trying to avoid wasting ingredients, and decided that on this occasion, that was more important than feeding my vegan scientists. I’ll make something for them next time, don’t worry.
This is another super easy recipe, but I’m really pleased with how it turned out – the cake pops really taste like chocolate truffles, but they are much easier to make, because the cake crumbs make them a bit less sticky than pure ganache, and a lot more inclined to roll into nice, neat balls.
Because I had what seemed like acres of chocolate cake crumbs, I wound up dividing my mixture in two and flavouring half of it with freeze dried raspberry powder that I had discovered in my freezer, and the other half with six little peppermint candy sticks leftover from Christmas, which I found in my pantry. So despite being an extremely decadent, rich, fudgy chocolate truffle recipe, this also counts as an extremely frugal recipe!!!
Yeah, that’s not so convincing, is it?
But it is quite a good pantry-and-fridge-clearing recipe, which counts for something, I think.
