Ingredients:

  • 250g cake flour
  • 300g granulated sugar
  • 50g Dutch-processed cocoa powder
  • 115g unsalted butter, softened
  • 2 large eggs, room temperature
  • 240ml whole milk
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 115g cream cheese, softened
  • 60g powdered sugar
  • 1 tsp vanilla extract
  • 450g dark or white chocolate melting wafers
  • 1 tbsp vegetable shortening

Instructions:

  1. Preheat to 350°F (175°C) and grease a 9 inch square pan.
  2. Beat 115g softened butter with 300g granulated sugar until light and fluffy.
  3. Incorporate 2 large eggs one at a time, beating well after each addition.
  4. Combine 250g cake flour, 50g cocoa powder, 2 tsp baking powder, and 0.5 tsp salt.
  5. Add dry ingredients and 240ml whole milk in three batches, starting and ending with the flour.
  6. Pour into the pan and bake for 35 minutes until a toothpick comes out clean.
  7. Let the cake rest in the pan for 10 minutes, then move to a wire rack until cold to the touch.
  8. Pulse the cake in a food processor or crumble by hand. Mix in 115g cream cheese, 60g powdered sugar, and 1 tsp vanilla until it forms a dough like consistency.
  9. Scoop and roll into 1 inch balls, placing them on a parchment lined tray.
  10. Freeze balls for 20 minutes. Melt 450g wafers with 1 tbsp shortening, dip each ball until fully coated and glossy, then let set.