Mad props to hellahotmess who reminded me that if life gives you sad chunks of delicious chocolate cake, make cake truffles! (I may be paraphrasing.)
I rolled the cake into balls (helps this recipe is so very moist)(only acceptable time to use that word, beeteedubs), froze them, and dipped them in melted chocolate — a process that wasn’t nearly as smooth as I had envisioned. I used a lot more chocolate than expected (nearly 2 bags of chocolate chips for 30 truffles), and learned that 60% cacao is better than semi-sweet. It’s smoother when melted and hardens quickly.
They’re a little lumpy — but there’s nothing a few tablespoons of leftover gold sprinkles won’t fix.
Thanks, hellahotmess! Office holiday party is saved.