Cake Pops With Chocolate Ganache

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.

Double Chocolate Ganache Cake Truffles

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.

How To Ganache A 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.

The Ultimate Healthy Cake Pops For Toddlers

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.

Chocolate Cake Pops (starbucks Copycat)

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!

Cake Pops Recipe

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.

Schoko Cake Pops Mit Ganache

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.

Easy Cake Pops

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.

Strawberry Chocolate Ganache Cake Balls

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 mgI’m going to have a hard time writing about these Strawberry Chocolate Ganache Cake Balls because every time I think about them my mind goes blank except for thoughts of wanting to eat them. By the time I’m done writing this post I’ll probably find myself in the kitchen making a batch of these because I made and photographed them so long ago – like last September long ago! Which means I don’t have any right now while I’m writing about them and editing the photos, which is probably the most torturous writing endeavor ever.

Cake Pop With Strawberry Ganache

Typically, cake balls consist of cake and buttercream mushed together and then dipped in chocolate. Instead of the traditional buttercream, these cake balls are made with my Perfect Chocolate Cake recipe and my Chocolate Ganache . Chocolate ganache is silky, decadent and a pure chocolate-lover’s dream. Alternatively, if you wanted to speed the recipe up you could use a store-bought chocolate cake mix instead.

Just the cake and the ganache together is enough to make me swoon, but I’ve rolled the cake balls in powdered freeze-dried strawberries to add some tartness and fruitiness. What are powdered freeze-dried strawberries? Just store-bought freeze-dried strawberries that you can get at Trader Joe’s and or Target that I’ve crushed up in my mini food processor to make a powder. I got this idea from one of my favorite candy retailers – Chukar Cherries out of Seattle, Washington. Matt and I first tried Chukar Cherries products during our Seattle vacation in 2013 and we’ve been hooked ever since. They have these raspberry truffles that are dried cranberries covered in white chocolate and then rolled in raspberry powder. They are sweet, tangy and crazy addictive.

I’ve even seen raspberry powder and strawberry powder in a local spice shop here, but it would definitely be less expensive to buy the pack of freeze-dried strawberries and crush them yourself. After rolling the cake balls in the powdered freeze-dried strawberries they are dipped in melted semisweet chocolate to form a rich chocolate shell on the outside.

Triple Chocolate Cake Pops

I initially made these cake balls because I had all these leftover ingredients, but they are worth a special trip to the kitchen just to make these Strawberry Chocolate Ganache Cake Balls. Obviously they are a perfect treat for Valentine’s Day, but seeing as how I first made them during a warm day in September they really are the perfect chocolate dessert any day of the year!

To make your own buttermilk: pour 1 tablespoon of lemon juice or vinegar in a liquid measuring cup. Pour milk, any fat percentage, into the measuring cup until you have 1 cup. Let sit for 5 minutes before using.

If you don’t want to use coffee you can use hot water, but the flavor of the chocolate won’t be as pronounced. You can use decaffeinated coffee if you prefer.

Chocolate Berry Cake

For the chocolate ganache (and if using chocolate chips instead of chocolate coating wafers for the outer layer), I recommend using Ghiradelli, Guittard or Scharffen Berger.

Some of the links above are affiliate links, which means I may receive a small commission for my referral if you purchase something. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!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!)

How To Make Cake Truffles

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