Begin by gathering your very moist cake scraps and transfer them into a large mixing bowl. Use your hands or a fork to thoroughly mash the cake into a smooth, sticky dough, ensuring there are no chunks remaining. Scoop out portions using a cookie scoop or your hands, and shape them into uniform balls about 1 inch in size.

Place the shaped cake truffles onto a parchment-lined baking sheet, ensuring they are not touching. Refrigerate the truffles for at least 2 hours or overnight for best results.

In a microwave-safe bowl, heat the chocolate chips in short bursts of 30 seconds at 50% power, stirring in between, until nearly melted. Stir in a tablespoon of vegetable oil to achieve a smooth consistency.

Remove the chilled truffles from the fridge. Working quickly, dip each truffle into the melted chocolate, allowing excess chocolate to drip off, then place them back onto the parchment paper.

Add decorative toppings or drizzle more melted chocolate over the tops for flair, as desired.

After decorating, return to the refrigerator until chocolate coating is set, approximately 15-30 minutes, and serve.