Step 1

Preheat your oven to 350 degrees Fahrenheit. Spray an 8×8 inch baking pan with cooking spray and line it with parchment paper to ensure the cake comes out cleanly.

Step 2

In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together with a whisk until smooth.

Step 3

Pour properly-measured flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the bowl and whisk. Mix only until you see the dry ingredients disappear into the batter, as overmixing could lead to dense cake.

Step 4

Pour the batter into the prepared pan and bake for 27-35 minutes or until the top of the cake looks slightly shiny, the center looks set, and a toothpick inserted into the center of the cake comes out with moist crumbs. Allow the cake to fully cool before moving forward with assembly.

Step 5

In a medium bowl, mix melted butter, cocoa powder, and powdered sugar together with a whisk or spoon.

Step 6

Add milk, slowly, and stir until smooth and dispersed throughout.

Step 7

Transfer your cooled cake to a large bowl. Break cooled cake up into crumbs using your hands. To do this, simply crush the cake together to create fine crumbs.

Step 8

Massage about half of the frosting into the cake crumbs using your hands. You’ll want to be able to roll a smooth ball without it breaking apart. Add additional tablespoons of frosting as needed until the mixture is no longer dry and is able to stay in a formed ball. Adding too much frosting will create wet balls that will not stay together. This cake is incredibly moist, so it will not require too much frosting to hold the balls together.

Step 9

Roll balls into 1 tablespoon-sized balls. Stick the balls on a parchment or wax piece of paper on a plate or baking sheet. Freeze the balls, uncovered, for about 25 minutes until firm and chilled. Do not skip this step.

Step 10

Microwave chocolate chips in 45 second increments in a heat-proof bowl, heavily stirring between each round.

Step 11

Prepare a plate or baking sheet by putting a clean piece of parchment or wax paper on top of it.

Step 12

Dip each ball, individually, into the chocolate. I prefer to stick a toothpick into each ball, dip it into the bowl of melted chocolate, and carefully use a fork to transfer the ball to a sheet of wax paper. You can use the toothpick method, a spoon and fork, or a dipping tool.

Step 13

Immediately after dipping the ball into the chocolate, top the ball with sprinkles. The chocolate will begin to harden after being dipped in the chocolate, so do not wait to add the sprinkles. You can also drizzle chocolate over the top of the balls or use other decoration as desired.

Step 14

Let the balls cool at room temperature or in the fridge until the chocolate is set.