Homemade Chocolate Cake Pops Recipe – Delicious Recipe Ever

Homemade Chocolate Cake Pops Recipe – Delicious Recipe Ever: You can eat these rich, fudgy Chocolate Cake Pops all at once! It only takes one cake pan to make my recipe, which is made from scratch.

Homemade Chocolate Cake Pops Recipe – Delicious Recipe Ever

Here are some new chocolate treats for you: chocolate cake pops! These simple cake pops are very sweet, rich, and fudgy. Also, they are made from scratch, with not a single box of cake mix or teaspoon of frosting from a can to be seen.

Ingredients

For the cake

  •  1 cup (125 g) all-purpose flour
  •  1 cup (200 g) granulated sugar
  •  ⅓ cup (33 g) natural cocoa powder
  •  ¾ teaspoon baking soda
  •  ½ teaspoon salt
  •  ½ cup (113 g) unsalted butter melted
  •  1 large egg + 1 large egg yolk room temperature preferred
  •  ½ cup buttermilk
  •  1 teaspoon vanilla extract
  •  ¼ cup very hot water must be steaming hot!
For the frosting

  •  ½ cup (113 g) unsalted butter softened
  •  1 teaspoon vanilla extract
  •  ⅛ teaspoon salt
  •  1 ½ cups (190 g) powdered sugar
  •  ⅓ cup (33 g) natural cocoa powder
  •  2 Tablespoons heavy cream
Assembly

  •  15 ozchocolate or white chocolate melting wafers or almond bark
  •  Sprinkles or Oreo cookie crumbs for decorating optional

Also See:

Chocolate Chip Pudding Cookies Recipe – Learn like a Pro

How to make it 

Cake

  • Preheat oven to 350F (175C) and gently grease an 8-inch round cake pan with baking spray. Set aside. Mix flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
  • 125 g all-purpose flour, 200 g granulated sugar, 33 g natural cocoa powder, ¾ tsp baking soda, ½ tsp salt. Add melted butter and mix.
  • 1/2 cup (113 g) unsalted butter Stir in egg and yolk. Scrape bowl sides and bottom regularly. 1 big egg plus yolk Mix vanilla and buttermilk on low speed until blended. 1 teaspoon vanilla essence, ½ cup buttermilk
  • Mix ingredients with boiling water until smooth. Thin batter is fine.
    ¼ cup boiling water Pour batter into prepared pan and bake at 350F for 30-35 minutes until a toothpick inserted in the center comes out with moist crumbs.
  • Cool for 15 minutes in pan, then flip onto a cooling rack to finish cooling before assembly. Meanwhile, make frosting.

Frosting

  • Beat butter, vanilla, and salt in a large basin until creamy. 1 teaspoon vanilla essence, ⅛ teaspoon salt, ½ cup unsalted butter (113 g).
  • Add powdered sugar and cocoa powder slowly until mixed. 1/3 cup (33 g) natural cocoa powder, 1 ½ cups (190 g) powdered sugar
  • Slowly add heavy cream to make icing creamy. Beat for 30 seconds at medium/high tempo.
    Two tablespoons thick cream

Assembly

  • After the cake cools, crumble it into a large bowl with your hands (don’t mash, just break into pebbles).
  • Add frosting and whisk on low speed until mostly mixed and smooth. The dough should hold together when pinched between thumb and forefinger.
  • Take 1 ½ Tablespoons of dough and roll it into a smooth ball between your palms. Place on wax-paper-lined baking sheet without touching cake pops and continue until all dough is rolled. Place in freezer for 30 minutes.
  • Melt chocolate according to package directions (I like to pour it into a 1-cup measuring cup or coffee mug for dipping) and dish out sprinkles when cake pops are nearly done chilling.
  • 15-ounce chocolate or white chocolate melting wafers or almond bark Turn two egg cartons upside-down and poke a hole in the center of each cup with a skewer. Ensure cake pop sticks fit snuggly in the hole.
  • Take cake balls out of freezer. Dip the tip of one cake pop stick in chocolate and insert halfway. Turn the cake pop upside down and carefully dip it in chocolate, coating it completely.
  • Insert the stick into your holder after excess chocolate drips into the cup. If using, sprinkle/cookie crumbs immediately.
  • Oreo cookie crumbs or sprinkles for decoration Finish dipping all cake pops. Wait for chocolate to solidify before eating or storing.

Nutrition

  • Serving: 1cake pop
  • Calories: 163kcal
  • Carbohydrates: 21g
  • Protein: 1g
  • Fat: 9g
  • Saturated Fat: 6g
  • Polyunsaturated Fat: 0.3g
  • Monounsaturated Fat: 2g
  • Trans Fat: 0.2g
  • Cholesterol: 24mg
  • Sodium: 89mg
  • Potassium: 43mg
  • Fiber: 1g
  • Sugar: 17g
  • Vitamin A: 219IU
  • Vitamin C: 0.01mg
  • Calcium: 11mg
  • Iron: 0.5mg

Q1. How should chocolate cake pops be stored?

Keep chocolate cake pops in an airtight container in the fridge or at room temperature. Store them in the fridge for 10 days. They barely last 3 days at room temperature. They may be frozen for on-the-go treats!

Q2. What chocolate is best for chocolate cake pops?

I favor melting wafers or almond bark for their convenience over higher-quality chocolate. They’re made to be melted and dipped, so their finish is perfect.

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