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 Ganache 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.
Geode Cake Pops
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.
Chocolate Cake Pops Recipe
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.
Skeleton Cake Pops Recipe
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!
National Ice Cream Day} Niner's Ice Cream Cone Cake Pops
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.
Starbucks Chocolate Cake Pops
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.
Halloween 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.
Easy Cake Pops
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 mgGrab 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!
How To Make Smooth Cake Pops: An Easy Tutorial
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.)
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.
How To Make Cake Pops (easy And Fool Proof)
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.
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.)
How To Make Cake Balls For Cake Pops
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.
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!
Cake Pops Nutella (pop Cakes), The Recipe Without The Mold
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.
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.
Protein Cake Pops
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.
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!)
Chocolate Truffle Cake Pops
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
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