Cake Pops With Ganache Instead Of Frosting

Grab a large bowl and start to crumble your cake. You don't have to use a whole cake, just use what you have. You can use muffins, leftovers, whatever!

Now we begin making the ganache! If you don't want to make ganache you can use any kind of frosting and skip to Step 20. For a whole cake you will need about 2 cups of frosting.

Roughly chop up 8 ounces of the chocolate. (The smaller the pieces, the more surface area for the heat to get at, the faster the chocolate will melt.)

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Melt the chocolate. I do this in a double boiler where you have a saucepan of boiling water underneath your pot of chocolate. This will ensure your chocolate won't burn.

In the meantime heat up the cream and melt the butter. Microwaving is fine, you just dont want these to be cold because when you combine with the chocolate it will shock the chocolate and become hard.

Add the hot cream mixture to the chocolate and let sit for a few seconds without stirring - the idea is to let the ingredients all get acclimatized to each other and get to the same temperature.

How To Ganache A Cake

Then stir very gently until combined. (You don't want to get air into the ganache because it's got to stay pretty rich and velvety.)

The more it sits the thicker the mixture will get. When it's nice and velvety like this you're done making the ganache!

Spoon the ganache into your crumbled cake bowl a little at a time. The amount of frosting you'll need depends on how moist or dry your crumble is.

Easy Chocolate Ganache Recipe + Video

Note: ganache can be used for many things. For example, if you whip it and put it in the fridge you'll have a delicious mousse!

Bring the cake mixture together in your hands and roll into small balls. Place the balls fairly close together on a sheet of wax paper on a baking sheet.

When all the balls are rolled, place the tray in the freezer for an hour. This will set the cake balls so they're ready for the final step.

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While the balls are freezing, melt the remaining 4 ounces of chocolate. This will be used for the final coat on the cake balls and should be in a pot that is deep enough to allow dipping.

Take the balls out of the freezer and, one at a time, dip a lollipop stick into the chocolate then into a cake ball. (the chocolate will act like glue and help the stick stay in the ball)

Stick the completed balls into a block of florist foam (or styrofoam) to allow the chocolate to dry. (If not serving immediately, refrigerate the cake pops so that they don't go all melty on you.)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.

Chocolate Cake Pops (starbucks Copycat)

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!)

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.

How To Make Chocolate Ganache

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.

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 also a must. Remember why from when we made this tuxedo cake?The hot liquid encourages the cocoa powder to bloom and dissolve. When I make chocolate cake, I usually reach for hot coffee (instead of hot water) because coffee accentuates the chocolate favor—but that’s not as crucial here. Because we’re just crumbling the cake and mixing with chocolate frosting!

By the way, you can totally enjoy this chocolate cake on its own. If you ever need a single layer chocolate cake—use this guy. It’s

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Like, italicize and bold good. Deep and dark chocolate flavor. Super moist. Super rich. Top with chocolate buttercream, whipped cream, peanut butter frosting, or red wine chocolate ganache.

What was a little more difficult than testing the perfect single layer chocolate cake was figuring out how much frosting I needed. Too much frosting and the cake pops are wet and greasy. Too little frosting and you won’t have enough to bind the cake crumbles.I have the perfect amount of frosting you’ll need. It’s not much because the chocolate cake is already so moist.

Crumble the cake into the bowl of frosting and yes, you’ll feel very weird doing this. You just made this beautiful chocolate cake and will now break it up into a bowl of frosting. Because that’s what cake pops are—cake crumbs and frosting.

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Once the two are mixed together, it’s time to roll the mixture into balls. This part is EASY. I found the chocolate cake pops much easier to roll into balls than my vanilla version. This mixture is just sooo smooth! Your hands will get a little sticky, but just roll with it. Hahahaha get it? get it?

Smaller wins. If you roll the cake pops too large, they’ll wobble off the lollipop stick. They’re too heavy. You need 1 Tablespoon of the cake pop mixture per ball. No more, no less. You’ll end up with 40 of them. Quite a lot—but these babies freeze beautifully! And you can gift them to anyone and everyone. Who doesn’t love a homemade cake pop? Seriously WHO.

These cake balls need to chill in the refrigerator before we pop ’em with a lollipop stick. Why? They’re much too delicate right now; they’ll completely fall apart. Which reminds me… you do NOT have to make these as pops. You can make them truffle style by simply rolling them up and coating in chocolate. Either way you enjoy them, chill the cake balls before coating. I just place them on a lined baking sheet and refrigerate them for a couple hours.

Best Chocolate Cake Pops (starbucks Copycat) From Scratch Recipe

Speaking of chocolate, you can dunk the cake ballsinto pure chocolate, which is what I prefer for best taste, but that’s pretty expensive. You need a good amount for all 40 cake pops! You can use candy melts/candy coating instead. I give both options in the recipe below along with notes for each choice.

Contrary to my wordy post (sorry!!!) and 1 million photos, I promise chocolate cake pops are simple (about as simple these Oreo balls!). As long as you follow my tips in this post and get started the night before per my suggestion, it’s simple!

Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂

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Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onCake Pops sind die leckerste Resteverwertung, die es gibt! Die leckeren Kügelchen bestehen aus Kuchenresten, die zerbröselt und mit weiteren Zutaten ergänzt werden. Wie es funktioniert und was es zu beachten gibt, zeige ich euch hier im Rezept. Eins kann ich euch schon verraten: Schokolade und Streusel müssen am Schluss unbedingt mit dabei sein!

Letztens ist mir ein Biskuit nicht so gelungen und ich konnte ihn nicht für meine geplante Torte verwenden. Wegschmeißen wollte ich ihn auch nicht, da er super lecker geschmeckt hat. Also kamen mir Cake Pops