How To Make Cake Pops With Ganache

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.)

Luxurious White Chocolate Layer Cake

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.

Chocolate Mousse Cake

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.

Best Ever Chocolate Ganache Cake Recipe

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.)I’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.

Chocolate Ganache Cake

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.

How To Make Cake Balls For 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.

Triple Vanilla Mango Curd Cake Pops With Vanilla Infused Chocolate Ganache…dessert Wars!

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!)

Extra Moist Triple Chocolate Ganache Cake: A Bakery Recipe

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 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.

Cake Pops Vanille

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

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.

How To Make Cake Pops With Ganache

What was a little more difficult than testing the perfect single layer chocolate cake