Crumble the cake into a bowl. I used a fork and basically mashed the cake until it was nothing but crumbs. Add the lemon curd and mix it through the crumbs.

The mixture is ready when you can squeeze a small amount in your hand and it holds its shape as a ball. At this stage it may still look a bit crumbly. Don’t immediately add extra lemon curd just because it looks dry and crumbly.

Roll the cake mixture into 12 balls and place them in the refrigerator to chill.

Meanwhile, melt two-thirds of the chocolate using a double boiler (au bain-marie). Once melted, remove the bowl from the heat and add the remaining chocolate. Stir gently until all the chocolate has melted completely.

Take the cake truffles out of the refrigerator and dip them in the chocolate. In my article about dipping truffles and bonbons, I share some helpful tips for this step.

After dipping, place the truffles on a sheet of parchment paper. Once you’ve dipped the last truffle, decorate the first ones using the remaining chocolate. Drizzle the chocolate over all the truffles.

Let the chocolate set completely before serving the lemon curd cake truffles.