Crumble the cake into a bowl.

Sprinkle with whiskey and add the orange zest.

Melt the chocolate in a bain-marie and when you remove it from heat stir in the honey and add the mixture to your cake crumbs.

Mix so that they combine well and leave in the fridge for 30'.

Roll into small balls, that will be very soft at first but they get firmer once you leave them in a fridge for a while, without losing their spongelike texture.