If you make the German Chocolate Bombes recipe from Fine Cooking #114, you’ll have scraps of chocolate cake left over after cutting cake rounds to fit inside the bombe molds. The scraps make for a tasty cook’s treat, but here are a few more suggestions for using them up.
Chocolate Tres Leches Cake
Pack the cake scraps in a round baking dish. Combine 1 cup each evaporated milk, sweetened condensed milk, and whole milk with a pinch of salt and pour over the scraps. Soak for 1 hour. Scoop into bowls and serve with sweetened whipped cream.
Chocolate Cake Parfaits
In a tall glass, layer cake scraps with scoops of your favorite ice cream and crushed pralines or toffee. Drizzle with hot fudge or warm caramel sauce.
Pulse the cake scraps in a food processor until peasize. Toast on a baking sheet in a 350°F oven until dry and crunchy. Cool completely and then use as a topping for pudding, ice cream, mousse, or yogurt.
Chocolate-Peanut Butter Ice Cream Sandwiches
Cut matching pieces of cake from the scraps, spread peanut butter on one side of half of the slices, and top with vanilla ice cream. Cover the ice cream with a matching cake slice and freeze until firm, about 10 minutes.