1. Once you bake the cake, allow it to cool down completely.
2. Crumble the cake completely into a large mixing bowl. Now pour in two tblsp of melted butter and mix it well with a wooden laddle.
3. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. Add some more melted butter if the cake crumbs are dry and difficult to make balls.
4. After rolling the cake balls by hand, place them on a wax paper. Cover with plastic wrap and freeze them for 2 hours.
5. Break the dark chocolate into small chunks and melt it using the double boiling method. (Place the chocolate in a glass bowl over a pan of simmering water) Keep stirring using a dry spatula until the chocolate is completely melted.
6. Allow the melted chocolate to come to room temperature.
7. Now take the cake balls from the fridge and dip them one at a time in the melted chocolate until it is well coated on all sides. Remove the ball carefully using a fork and place them on the butter paper again. Do the same for all the balls and leave it untouched until the chocolate sets.
8. Melt white chocolate and spoon it into a piping bag. Draw lines or any pattern on the cake balls for decoration. Allow this to set as well.
9. Place them into an air tight container and store it on the counter top or in the fridge for a week and use.

Note:

1. If you have dry cake bought from store you can use it to make cake balls and enjoy it in a different form.
2. You can use a different flavor of cake like vanilla or red velvet for a difference in color.
3. Decorate the balls with sprinkles of your choice or nuts too.

Recipe courtesy: 4th sense cooking