Place the plain and milk chocolate (200g total) on to melt in a bain-marie (pan over the top of a pan of water) or blast in microwave on 75% power for 15 seconds and stir. Repeat until melted.
Meanwhile blend cake with a blender till a crumb consistency.
Put melted chocolate in a bowl and beat with the cream cheese and liquor. Using a stand mixer or electric whisk is advised but I'm sure a spoon will do a good job too.
Add cake crumbs and stir till smooth and thick.
Roll in to small balls - mine were no bigger than the top of my thumb as quite rich.
Roll in grated choc or vermicelli (I am going to try chopped nuts next time).
Place on a tray in the fridge for 10 mins till feeling firm; they are now ready to be wrapped or eaten. if you can't wait eat one before but they are a little bit gooey. I do suggest storing in fridge to have a longer life but they are so nice they don't tend to last long.
Good for left over or stale cake.
Make a wheat or gluten free cake or use oil and vinegar for egg free cake for dietary requirements.