Recipes Cupcakes & Muffin Recipes Cake Pops Chocolate Cake Pops Back to Cake Pops Chocolate Cake Pops Total Time 45m Prep Time 20m Bake Time 25m Serves 20 Skill Level Easy 0 Reviews No ratings yet Save Save this recipe Share Free Standard Delivery on All Orders this Easter Weekend Whether you are hosting a party and looking for some sweet treats or searching for a fun activity to keep the kiddies entertained during the holidays these Chocolate Cake Pops are ideal. Avoid waste by using up stale cake and leftover sprinkles that you might have in the cupcake to decorate. Method Preheat the oven to 170°C (gas mark 3) and line a muffin tin with 12 paper cases. To make the sponge, put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding mixer with the paddle attachment or in a bowl and mix with an electric mixer until you get a sandy consistency. 100g Plain White Flour 20g Cocoa Powder 140g Unrefined Golden Caster Sugar (We like Billington's) 1½ tsp Baking powder 1 pinch Salt 40g Butter (Unsalted, Softened) Whisk the milk, egg and vanilla extract in a jug then slowly add to the flour mixture and beat until smooth and well mixed. 120ml Milk (Whole) 1 Egg (Free Range) ¼ tsp Vanilla Extract (We Like Nielsen Massey) Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, until the sponge bounces back when touched. Cool on a wire rack, leave in the fridge overnight to stale. To make the frosting, put the butter in a large bowl and cream using a hand held electric whisk, then add the icing sugar a bit at a time mixing in between. Add the milk and vanilla extract then whisk until light and fluffy. 125g Butter (Unsalted, Softened) 300g Icing Sugar 2 tsp Milk (whole) 1 tsp Vanilla Extract (We Like Nielsen Massey) Remove the cakes from the fridge and crumble into a large bowl until it resembles fine breadcrumbs, then mix in some of the frosting until the mixture can be formed into small balls. Make balls of the mixture by rolling between your hands and place on a baking tray. Place these in the fridge to set for about 30 minutes. Next melt your dark chocolate and white chocolate in separate bowls. Dip a lollipop stick into the melted dark chocolate, then place into the cake ball. Once you have put sticks in every ball, dip each one into the chocolate to entirely cover the ball. Then either leave plain or add the sprinkle decorations of your choice. Leave to set. 200g Dark Chocolate 1 tube Sprinkle Decorations Let's Bake The easiest way to follow a recipe Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients Metric For the Sponge 100g Plain White Flour 20g Cocoa Powder 140g Unrefined Golden Caster Sugar (We like Billington's) This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 40g Butter (Unsalted, Softened) 1 pinch Salt 1½ tsp Baking powder 120ml Milk (whole) 1 Egg (Free Range) ¼ tsp Vanilla Extract (We Like Nielsen Massey) Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. For the Buttercream 125g Butter (Unsalted, Softened) 1 tsp Vanilla Extract (We Like Nielsen Massey) Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 300g Icing Sugar 2 tsp Milk (Whole) For the Chocolate Covering 200g Dark Chocolate 1 tube Sprinkle Decorations Recipe Alternatives Brussels Sprout Cake Pops Brussels Sprout Cake Pops Total 2h 0m Serves 20 Skill Easy Diet Veg Rating No ratings yet Yoda Cake Pops Yoda Cake Pops Total 40m Serves 20 Skill Easy Diet Rating No ratings yet Rattle Cake Pops Rattle Cake Pops Total 40m Makes 20 Skill Easy Diet Rating No ratings yet
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