These chocolate cake pops are made with a simple and moist chocolate cake and chocolate frosting. Then they are covered with melted chocolate and topped with sprinkles.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking.Caster sugar will work great as well.
Chocolate Mousse Cake
Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Salt- We used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.
Dark chocolate-melt the dark chocolate in the microwave or on the stovetop (bain-marie) and let it cool completely so it won’t melt the butter.
Steps For The Perfect Drip Cake
Into a big mixing bowl add the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Mix well until combined.
Pour the cake batter into a parchment lined 8 inch parchment paper and bake in a 180c (350f) preheated oven for 20-25 minutes or until a toothpick inserted into the cake comes out clean.
Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
Dark Chocolate Cake With Cherry Pop Rocks Covered Truffles + A {giveaway!}
Add half of the powder sugar and the cocoa powder, kosher salt, vanilla extract, and milk, and carefully mix until combined. Add the other half of the powder sugar and mix until smooth.
Allow the cake to cool to room temperature. Transfer the cake to a large mixing bowl and using your clean hands, crumble the cake completely.
Use a small cookie scoop to scoop out the balls (or about 1 tbsp). Roll them into balls using your hands and place them onto a parchment paper-lined baking sheet. Refrigerate for at least an hour or 30 minutes in the freezer.
Dark Chocolate Cake Truffles
Dip one of the ends of the cake pop sticks into the melted chocolate, and insert it halfway into the chocolate balls.
Gently dip each cake pop into the melted chocolate. Let the extra chocolate drip off. Top with your favorite sprinkles and either stick the cake pops into a foam board (if you have one) or place them in a cup in the fridge to set. (like I did)
No! you can’t taste the coffee. Adding the coffee simply enhances the chocolate flavor. So, don’t skip the coffee on the cake!
Ingredient No Bake Chocolate Cake (no Flour, Eggs Or Oil)
These will last up to 5 days stored in an airtight container in the fridge. Cover the balls with plastic wrap or foil to prevent them from drying out.
There are a few ways to melt chocolate. We like to use the microwave. If you will use the microwave, you will have to be careful that the chocolate won't burn.
Before I knew how to melt chocolate in the microwave, I burned it a few times and I didn't understand what happened.
Copycat Hostess Ding Dong Cake Recipe Shugary Sweets
Simply microwave your chocolate or candy melts in small bursts. Really small bursts 10-20 seconds each time. Stir the chocolate in between every burst until the chocolate is nice and melted.
Yes! Simply follow the instructions as written on the package and bake. Then cool the cake to room temperature and follow the rest of the instructions.
To freeze these, you will need to wrap the balls in plastic wrap or foil, sealed in an airtight container or in an airtight resealable bag. You can freeze these for up to 2 months.
Chocolate Cake Pops (starbucks Copycat)
Toppings-top these balls with chopped nuts, your favorite sprinkles, cocoa powder, oreo crumbs, cinnamon sugar, coconut flakes, mini chocolate chips, and much more!
Spread-you can substitute the chocolate buttercream with your favorite spread or buttercream as well like Nutella, dulce de leche, peanut butter, marshmallow fluff, chocolate ganache, etc.
One bowl chocolate cake- This decadent one bowl chocolate cake is made by making two simple cake layers with the easiest and most chocolaty chocolate frosting.
Chocolate Ganache {dairy Free}
Triple chocolate cake- This triple chocolate cake is made with three layers of a moist chocolate cake, frosted with decadent chocolate buttercream, topped with chocolate ganache drip, and chocolate whipped cream.
Small chocolate cake- This small chocolate cake is perfect when you're craving a chocolate cake but don't want to make a big cake.
Calories: 65 kcal Carbohydrates: 10 g Protein: 1 g Fat: 4 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 0.1 g Cholesterol: 9 mg Sodium: 74 mg Potassium: 38 mg Fiber: 1 g Sugar: 4 g Vitamin A: 63 IU Calcium: 11 mg Iron: 0.4 mgMoist, fudgy cake wrapped in a chocolate candy shell, these Chocolate Cake Pops are sinfully delicious. Satisfy your chocolate craving with these handheld sweet treats.
Lemon White Chocolate Cake Recipe
Love cake pops? You have to try these Starbucks birthday cake pops and red velvet cake pops, and this ultimate cake pop guide.
Pro Tip:If you don’t have access to the EZ thins dipping aid, you can thin out the candy coating with an equal amount of coconut oil or vegetable oil.
You can store these Chocolate Cake Pops at room temperature for about a week, and up to 4 weeks in the refrigerator. Wrap each one first in plastic wrap and then in foil. Then place them in a lidded container to keep them from getting crushed.
Chocolate Ganache Birthday Cake
Yes, these can be prepared ahead of time. You can make the cake balls and attach them to the cake pop stick, then store them in an airtight container in a single layer, with a paper towel lining the bottom. Keep them in the fridge for up to 5-7 days before you take them out to dip, sprinkle, and serve.
These Chocolate Cake Pops are rich and moist with a candy shell. They are the perfect handheld treat for the chocolate lover in your life.
Calories: 127 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 18 mg | Sodium: 141 mg | Potassium: 59 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 26 IU | Calcium: 26 mg | Iron: 1 mg
Pumpkin White Chocolate Cake Pops
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!Chocolate cake + chocolate frosting + cute heart sprinkles = the most adorable treat! Today we’re making chocolate cake pops because many of you request them, especially after I shared my vanilla cake pops. Your wish is my command. What I love most, however, is that you have creative control. You can decorate these cake pops in your own unique way, which makes this recipe 100x more fun.
I have plenty of step-by-step photos and lots of tips/tricks. I want you to understand every instruction so you can follow along and know what the heck you’re doing. The process isn’t difficult– you’re literally just baking a chocolate cake and making frosting then mixing them together. Things just get a little particular when it comes to rolling, lollipop-sticking, and dunking/dipping. If you can make bread bowls, you can totally handle cake pops! (They’re more fun to eat too… sprinkles!)
Perfect Chocolate Layer Cake
By the way, if you’ve ever eaten store-bought cake pops– these taste totally different. They’re from scratch. No cake mix. No canned frosting. No preservatives. You can actually TASTE the homemade.
Quick tip: Whenever I make cake pops from scratch, I always begin the night before. I make the cake, cover it, and let it sit out at room temperature overnight. I also prepare the frosting, cover, and refrigerate. This way everything’s ready to go.
It might seem like the switch from vanilla cake pops to chocolate cake pops is easy. Replace some flour with cocoa powder, right? And vanilla frosting with chocolate frosting? I wish! Chocolate is a complicated soul and requires a little finesse, that’s why my vanilla cake and chocolate cake recipes are so different! I baked a couple single layer chocolate cakes before stopping at this one. The first few began with creamed butter + sugar. My favorite chocolate cakes and cupcakes typically rely on oil for the fat because (1) HELLO MOISTURE and (2) the flavor of butter really isn’t necessary because chocolate overpowers it anyway. My initial thought with cake pops, however, was that I needed a slightly drier cake to get the best texture for cake pops (because it will be mixed with frosting). Well this was just a huge mess from the start because dry cake is gross.
No Bake Chocolate Ganache Tart
That being said, you’ll need oil for the cake. And a few other basics like cocoa powder, sugar, flour, and eggs. Hot water is
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