How To Make Chocolate Cake Pops
Made from a single layer of chocolate cake and frosting, these chocolate cake pops recipe makes a good dessert-and-decoration combo for parties!
- 1cupall-purpose flour,spoon & leveled
- 1cupgranulated sugar
- ⅓cupunsweetened natural cocoa powder,plus 1 tbsp
- ½tspbaking soda
- ½cupcanola, vegetable, or melted coconut oil
- 2large eggs,at room temperature
- 1tsppure vanilla extract
- ½cuphot water
- 6tbspunsalted butter,softened to room temperature
- ¾cupconfectioners’ sugar
- ½cupunsweetened natural or dutch-process cocoa powder
- 2-3tspheavy cream or milk
- ½tsppure vanilla extract
- 32ozcandy melts or coating or pure chocolate
Preheat oven to 350 degrees F. Grease a 9-inch pan (round or square) or 9-inch springform pan.
Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk everything together until combined. Make sure there are no pockets of dry ingredients hiding.
Pour the batter evenly into the prepared pan. Bake for about 25 to 27 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan set on a wire rack.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream/milk, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes until it really comes together. Add another teaspoon of milk/cream if it looks a little too thick.
Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
Measure 1 scant tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour.
Melt the coating in a 2-cup liquid measuring cup. Use a microwave or a double boiler and pour some at a time into the liquid measuring cup. Let the coating cool down for a few minutes before you begin dipping. If it’s too hot, the coating will crack.
Remove only 2 to 3 cake balls from the refrigerator at a time. Keep the rest cold.
Dip a lollipop stick about ½-inch into the coating, then insert into the center or the cake ball. Only push it about halfway or ¾ through the cake ball.
Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drop off.
Decorate the top with sprinkles and place upright into a styrofoam block or box. Repeat with remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be very cold when dipping.
Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.
- Calories: 198.19kcal
- Fat: 11.86g
- Saturated Fat: 7.76g
- Trans Fat: 0.07g
- Monounsaturated Fat: 3.07g
- Polyunsaturated Fat: 0.40g
- Carbohydrates: 25.75g
- Fiber: 2.09g
- Sugar: 20.18g
- Protein: 1.96g
- Cholesterol: 14.22mg
- Sodium: 37.31mg
- Calcium: 12.29mg
- Potassium: 117.97mg
- Iron: 1.15mg
- Vitamin A: 19.59µg
- Vitamin C: 0.00mg
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