Can You Use Chocolate Ganache For Cake Pops

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.

Ganache — Caljavaonline

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.

Cake Pops Nutella (pop Cakes), The Recipe Without The Mold

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 Best German Chocolate Cake Recipe • A Table Full Of Joy

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.

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!

Chocolate 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.

Eggless Chocolate Ganache Cake

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.

Eggless Chocolate Cake Pops (in Appe Pan)

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 mgChocolate 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.

Campfire S'mores Cake Pops Recipe

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.

Schoko Cake Pops Mit 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

Extra Moist Triple Chocolate Ganache Cake: A Bakery Recipe

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.

Kirby Cake Pops

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