Chocolate Cake Pops

Method

1. Preheat the oven to 170°C (gas mark 3) and line a muffin tin with 12 paper cases.

2. 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 Billington's Unrefined Golden Caster Sugar
   • 1½ tsp Baking powder
   • 1 pinch Salt
   • 40g Butter (Unsalted, Softened)

3. 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 Nielsen Massey Vanilla Extract

4. Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, until the sponge bounces back when touched.

5. Cool on a wire rack, leave in the fridge overnight to stale.

6. 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 Nielsen Massey Vanilla Extract

7. 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.

8. 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.

9. 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