Chocolate Cake Pops
User Reviews
5
12 reviews
Excellent
Chocolate Cake Pops
Report
Chocolate Cake Pops combine moist cocoa cake with a rich cocoa buttercream, shaped into bite-sized treats covered in melted chocolate and decorated as desired. The cake batter is thin and baked into a dense cake that is then crumbled and mixed with a creamy cocoa frosting. After chilling, the mixture is shaped onto sticks, dipped in melted chocolate, and garnished, making them easy to serve as handheld desserts or party treats.
Description
Chocolate Cake Pops start with a cocoa-based cake batter that uses melted butter, eggs, buttermilk, and hot water for a moist and tender crumb. The cake is baked in an 8" round pan until a tester shows moist crumbs, then cooled completely. The frosting blends softened butter with vanilla, salt, powdered sugar, cocoa powder, and heavy cream to create a smooth chocolate buttercream. Once the cake is crumbled and combined with frosting, the mixture is chilled to firm up for shaping. The final step involves forming balls on sticks, dipping them in melted chocolate wafers, and optionally decorating with sprinkles or cookie crumbs.
The texture balances the soft cake interior with a smooth chocolate coating exterior. These pops are convenient dessert portions, ideal for serving at gatherings or as individual sweet snacks.
Since this recipe does not provide further notes, no specific tips on storage or variations are included.
Share:
Ingredients
For the cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ⅓ cup cocoa powder natural
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter melted, unsalted
- 1 egg room temperature preferred, plus 1 large egg yolk
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ cup water must be steaming hot!, very hot
For the frosting
- ½ cup butter softened, unsalted
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar
- ⅓ cup cocoa powder natural
- 2 Tablespoons heavy cream
Assembly
- 15 oz chocolate melting wafers or white chocolate or almond bark
- Sprinkles optional, or Oreo cookie crumbs, for decorating
Instructions
Cake
- Preheat oven to 350F (175C) and prepare one 8” round cake pan by lightly greasing with baking spray. Set aside.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until combined,.
- Add melted butter and stir until combined.
- Add egg and egg yolk and stir well. Be sure to scrape sides and bottom of bowl periodically.
- With mixer on low-speed, add vanilla and then buttermilk, stirring until combined.
- Add hot water, stirring until ingredients are well-combined and smooth. Batter will be thin, this is fine.
- Pour batter into prepared pan and bake on 350F for 30-35 minutes, until a toothpick inserted in the center comes out with moist crumbs. Allow to cool for 15 minutes in pan before inverting onto a cooling rack to cool completely before assembling. Meanwhile, prepare frosting.
Frosting
- Place butter, vanilla, and salt in a large bowl and beat until smooth and creamy.
- Gradually add powdered sugar and then cocoa powder until completely combined.
- Slowly stir in heavy cream until frosting is smooth and creamy. Increase speed to medium/high and beat for 30 seconds.
Assembly
- Once cake has cooled completely, use your hands to crumble the cake into a large bowl (don’t mash the cake, just break into pebble-sized pieces).
- Add frosting and use mixer on low-speed to stir together until mixture is mostly combined, it will be smooth and not piecey. If you pinch the dough together between thumb and forefinger it should hold together.
- Scoop dough by level 1 ½ Tablespoons and roll between your palms to make a smooth ball. Place on wax-paper lined baking sheet, not letting the cake pops touch, and repeat until you have rolled all the dough. Transfer to freezer and freeze for 30 minutes.
- When cake pops have nearly finished chilling, prepare chocolate by melting according to package directions (I like to pour the chocolate into a 1-cup measuring cup or coffee mug for dipping) and portion out any sprinkles you’d like to use.
- Flip two cardboard egg cartons upside-down and use a skewer to pierce a hole in the center of each cup. Make sure cake pop sticks will fit snugly in the hole.
- Remove cake balls from freezer. Take one cake pop stick and dip the very end in chocolate, then insert halfway into the cake pop.
- Turn the cake pop upside down and dip gently into the chocolate, covering the entire surface of the cake. Allow excess chocolate to drip back into the cup then insert the stick into your holder. Immediately add sprinkles/cookie crumbs, if using.
- Repeat until all cake pops have been dipped. Allow chocolate to harden before removing and enjoying or storing.
Equipments used:
Notes
Nutrition Information
Show Details
Serving
1cake pop
Calories
163kcal
(8%)
Carbohydrates
21g
(7%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
24mg
(8%)
Sodium
89mg
(4%)
Potassium
43mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
219IU
(4%)
Vitamin C
0.01mg
(0%)
Calcium
11mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 30cake pops
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1cake pop | |
| Calories | 163kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 89mg | 4% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
Other Recipes
You'll Also Love
