How Much Chocolate For Cake Pops

These tasty chocolate cake pops only require chocolate sponge cake, heavy whipping cream, sugar & chocolate melts. A foolproof guide to cake pop glory!

Do you love a chocolate on chocolate dessert? If so, these scrumptious cake pops are right up your alley. Consider this post both a recipe and a how-to guide that will teach you all you need to know about making perfect chocolate cake pops. All you have to do is decide how many you are willing to share!

Note: You’ll need to bake a chocolate sponge cake in the oven for this recipe. You can also use boxed cake mix!

Homemade Chocolate Cake Pops

To make the cake pop process streamlined, you’ll want to invest in a couple of tools and candy melts. Here’s all you need:

Preparing these chocolate cake pops requires that you bake a sponge cake and make homemade whipped cream. Other than that, it’s all about the assembly!

Hot Tip: Be extra careful not to over beat the heavy whipping cream. If you go past stiff peaks, it will start to turn into butter!

No Bake Oreo Cake Pops

Decorating Tip: If you want to decorate the cake pops in sprinkles, make sure to do so immediately after you coat them in chocolate to help them stick.

Whether you are prepping your cake pops a couple days in advance or freezing some leftovers for later, here’s all you need to know:

Wilton Candy Melts are the most readily available brand of chocolate melts, but feel free to use any kind you’d like to make cake pops. Any brand should give you that sheen and smooth coating that you’re looking for!

Homemade Chocolate Cake Pops (from Scratch) ~sweet & Savory

It’s not a good idea to use traditional chocolate chips for cake pops. Unlike candy melts, they lack the amount of vegetable oil it takes to get a smooth, candy coating.

The chocolate on your cake pops likely cracked if you didn’t allow them to set in the refrigerator. It’s important that they are chilled so that the chocolate doesn’t melt and break at room temperature.

You can prepare you chocolate covered cake pops up to three days in advance. It’s actually best to prep them ahead of time so you give them ample time to set and become sturdy.

Lover Of Chocolate Pops

The best way to melt candy is on a steam bath or double-broiler. This will keep the melts liquified as you work, making the dipping process a breeze. Alternatively, you can keep nuking them in the microwave every so often.

This foolproof guide on chocolate cake pops will help you make bakery-worthy treats. With just 4 ingredients, they are super simple to make & crazy good!

Natalya founded to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.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.

Melting Candy Wafers Test

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.

Chocolate Dipped Cake Pops

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

Cake Pops Made From Scratch

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.

Melting Chocolate To Make Cake Pops, Chocolate Pretzels, Chocolate Covered Marshmallows And More • Love From The Oven

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.

Chocolate Espresso Cake Pops 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. 🙂

Chocolate Cupcake Cake Pops Von Dashonigkuchenpferd| Chefkoch

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 onChocolate that’s too thick. Chocolate that’s too runny. Chocolate challenges. Why is my chocolate so thick? How do I think out my chocolate? Why isn’t my chocolate setting up? These are very common questions.

I am NOT an expert and do not claim to be, but since this seems to be a challenge that so many people share, I thought I would address it and at least share what I have learned in my baking. My disclaimer is that these are my opinions