Mini Chocolate Cabbage Cakes

Nothing wows people like a 

Chocolate Cabbage Cake

and I decided to make mini versions

of my 

Chocolate Cabbage Cake

which is the size of a large head of cabbage.

I usually start with a full cake baked

in a ball cake pan or two metal bowls

but I wanted something small and simple.

So I started out with a cake ball a little smaller

than a baseball - about 2.5-3 inches in diameter.

This super moist, super large cake ball

started out as a - surprise - bakery cake.  

Our Macy's grocery store has a really good bakery

 and this is one of the moistest chocolate cakes

I have had.  Mixed in with their super thick

layer of chocolate buttercream (and yes, their

frosting is yummy too, 

especially stirred right into the cake),

this made the most

delicious, moist and gooey chocolate cake

ball ever!  Of course you can make your favorite

chocolate cake and frosting or use a leftover.

Did you know cake gets moister after several days

as it begins to absorb the moisture from the frosting?

Just break the cake and frosting up in a bowl,

and then form it into a ball. You want

this to be sticky and gooey so that you can't wait

until your next bite.

Now comes the fun part, wrapping your little

moist cakes in cabbage leaves.

I wanted to get radicchio to mold my chocolate

on, but the store only had green cabbage so I 

chose the smallest head I could find.

Melt candy melts in the microwave.  I used 

about one and one half cups white and 6 to 8

discs of green.  You could do this all in white too, or 

milk chocolate.  Any color would be fun, even

pink, but I wanted a green cabbage cake.

Paint the melted candy onto cabbage leaves.

This cake ball is so small that painting 

the bottom of the cabbage leaf with candy melts 

didn't work so I decided to use the top of the leaf 

and curve it more by letting it cool between 

two bottles.  This worked great.  

The coolness of the leaves made the chocolate 

set up quickly.  Just peel the leaf off the chocolate.

Then, while it is still a little soft, I was able to

cut the bottom of the chocolate leaf so it would

sit flat on the mini pedestal.  I easily peeled the

chocolate off the top of the leaf and was able to

reuse the leaf time and again.  You will need about

5 to cover.  I did mine one at a time to make

sure I was getting the right size and curve of leaves.

 Start with the leaf on the

top of the cake to cover the cake as you look down

into it.  

Use a little of the melted candy as glue

on the bottom of the leaf and where the

leaves overlap. 

Continue overlapping leaves around the cake ball.

The beautiful thing is that if the leaf doesn't

work out, you can just remelt it in the microwave

with the bowl of candy melts.  

I can't wait to serve these to my girlfriends!

I will be posting these with

Foodie Friday

The Scoop

Pine Saturday