Vegan Chocolate Cake Ball

The Super-Easy Chocolate Cake combined with 100 percent fruit spread (a non-sugar-sweetened jam) and dipped in a vegan-friendly dark chocolate makes the perfect vegan cake ball. Make sure to use chocolate made with soy lecithin—or no lecithin at all—and, of course, no dairy products. Ghirardelli and Callebaut semisweet chocolates are vegan and perfect for this recipe. These cake balls are so moist that they are the perfect candidate for a dry coating, such as shaved chocolate. I have presented the recipe to you with half the batch dipped in melted chocolate and half rolled in chocolate shavings—two looks in one recipe with no extra ingredients. (I dusted dipped balls in cocoa for the picture).

Makes about 60 golf ball–size balls

1 batch Super-Easy Chocolate Cake, baked, cooled, and crumbled

1 1/4 cups 100% fruit spread, such as raspberry, strawberry, or apricot

1 pound semisweet chocolate, such as Callebaut or Ghirardelli, finely chopped

1 (1-pound) block semisweet chocolate, such as Callebaut or Ghirardelli

60 miniature fluted paper cups (optional)

1. Combine the cake and about 1 cup of the fruit spread. Test by compressing and add as much of the remaining fruit spread as the cake will hold. Roll into golf ball–size cake balls. Refrigerate until firm. This can be done 1 day ahead; store in an airtight container once they are firm.

2. Line two rimmed baking sheets with parchment paper or aluminum foil. Melt the chopped chocolate in the microwave or a double boiler. Dip half of the balls one at a time in the chocolate, encouraging any excess chocolate to drip back into the container. Place, evenly spaced, on the prepared pans. Refrigerate briefly until the chocolate is set. Trim the bottoms, if needed. Use a chef’s knife to shave small shards off of the block of chocolate. Roll the remaining balls in the chocolate shavings. Place each cake ball in a paper cup, if desired. Place in a single layer in an airtight container and refrigerate for up to 3 days. Bring to room temperature before serving. (The ones dipped in chocolate will most likely keep for an additional day.)