Chocolate Cake Pops
Delicious Chocolate Cake Pops made from scratch with homemade chocolate cake and frosting, dipped in chocolate and topped with sprinkles.
Equipment
- 9-inch cake pan
- Mixing bowls
- handheld or stand mixer
- Measuring Cups
- measuring spoons
- baking sheet
- styrofoam block or box
Ingredients
Cake Ingredients
- 1 cup all-purpose flour spooned & leveled
- 1 cup granulated sugar
- 6 Tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup canola oil or vegetable or melted coconut
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup hot water
Frosting Ingredients
- 6 Tablespoons unsalted butter softened to room temperature
- ¾ cup confectioners’ sugar
- ½ cup unsweetened cocoa powder natural or Dutch-process
- 2-3 teaspoons heavy cream or milk
- ½ teaspoon pure vanilla extract
Coating Ingredients
- 24 ounces candy melts or semi-sweet chocolate bars
- sprinkles
Instructions
Preparation Steps
- Preheat oven to 350°F (177°C). Grease a 9-inch pan or springform pan.
- In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, and salt together.
- In a medium bowl, whisk the oil, eggs, and vanilla together. Pour wet ingredients into dry ingredients, add hot water, and whisk until combined.
- Pour the batter into the prepared pan. Bake for 25-27 minutes or until a toothpick comes out clean. Cool completely.
- In a mixer, beat the butter on medium until creamy. Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream, and vanilla. Beat until combined and creamy.
- Crumble cooled cake into the frosting bowl, mixing until combined without large lumps.
- Measure 1 scant Tablespoon (20g) of mixture and roll into a ball. Place on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour.
- Melt the coating in a measuring cup; microwave in 20-second increments until smooth. Cool slightly.
- Dip one end of a lollipop stick into the coating, then insert into the cake ball. Dip the ball into the coating completely, then tap off excess coating and decorate with sprinkles.
- Let coating set for an hour. Store cake pops in the refrigerator for up to 1 week.
Notes
Ensure cake balls are very cold when dipping to prevent cracking of the coating.
Nutrition
Serving: 1cake popCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 14gVitamin A: 150IUCalcium: 10mgIron: 0.5mg
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