Chocolate Covered Strawberry Cake Bites (A happy mistake)

So last night I was trying out a cake recipe. I was actually trying to make cupcakes. Anyway, I thought this batter would be so good and it was...the only problem was that my cupcakes sunk in the middle A LOT. I almost threw them away, but then I remembered something I saw on the food network that I have actually been wanting to try, but I just hadn't gotten around to it. They took cake and crumbled and smashed it up, then mixed in some frosting. They rolled it into balls, put the balls on popsicle sticks and dipped them in chocolate. I have to admit that I'm usually not a fan of cake. This is because a lot of time, cake can be dry and crumbly. This recipe is a perfect solution to that problem!

Frosting:
1 8-oz package cream cheese, room temperature
1/2 C. unsalted butter, room temperature
2 C. powdered sugar
1/4 C seedless strawberry jam
1/3 C. chilled heavy whipping cream
Beat cream cheese and butter together in large bowl until smooth. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.

Cake:
1 1/2 C. cake flour
1/4 t. plus 1/8 t. salt
1/4 t. baking powder
1/4 t. baking soda
1 1/2 C. sugar
1/2 C. unsalted butter, room temperature
3 large eggs
1 egg yolk
1 T. vanilla extract
1/2 C. sour cream

Preheat oven to 325 degrees. Butter and flour one 9-inch cake pan with 2-inch-high sides. Sift flour, salt, baking powder, and baking soda into medium bowl. Beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating to blend after each addition. Beat in vanilla. Add sour cream; beat 30 seconds. Add flour mixture in 3 additions, beating to blend after each addition. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool in pan on rack 10 minutes. Run small sharp knife around pan sides, then turn out cake onto rack and cool completely. Crumble and squish cake together until it is about the same texture as cookie dough. Mix in about half of the frosting. Less or more depending on what you like. Scoop the cake mixture into balls using a 1" cookie scoop. You can roll it into balls, but I thought the cookie scoop did a good job of getting it to the right shape. Chill in the refrigerator. Meanwhile, melt one 4 oz bar of dark chocolate in a double boiler or in the microwave in 30 second intervals. I have learned in the past that cheap chocolate doesn't work well for dipping. I like the Lindt chocolate. After the chocolate is melted, dip the cake balls in the chocolate. I used a fork to hold the cake and spooned the chocolate over the top and jiggled the cake until it was evenly coated. Place the cake bite on waxed paper to set. Repeat with the rest of the cake bites. After the chocolate is set, you can drizzle leftover frosting over the top. I filled a plastic big with frosting and cut a tiny hole in one corner. Chill and then serve. Or you could freeze them so you can have one whenever you want!