Chocolate Cake Pops

Course Dessert

Cuisine American

Keyword cake, cake pops

Prep Time 40

Cook Time 30

Chill time 2

Total Time 3 10

Servings cake balls

Calories 25kcal

Author Laura Gummerman

Cost $10

Equipment

microwave or double boiler
1 9" round cake pan
cake pop sticks

Ingredients

For the chocolate cake

1 cup and 2 tablespoons all-purpose flour
1 cup sugar
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoon vanilla extract
⅓ cup oil (canola or vegetable)
1 teaspoon white vinegar
1 cup water

For the cake pops

20 ounces chocolate melts

Instructions

Make the cake:

In a large bowl, stir together the flour, sugar, cocoa powder, baking soda and salt. In another bowl, stir together the water, oil, vanilla extract and vinegar. Stir the wet ingredients into the dry.
Bake at 350°F for 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove from pan and allow to cool fully.

Make the cake pops:

Add the frosting and mix: Spoon the baked cake into a large mixing bowl. Add 1/2 of the container of frosting. Using the full container makes the cake pops a bit too soft and harder to work with once we dip them in chocolate. But, this is how you get cake pops to stick together—with frosting. Use clean hands to mix together the frosting and cake. The cake pop batter is going to be pretty soft, but moldable.
Starting with less frosting is better as you can always add more if you need it, but you can’t take it away if you use too much.
Roll cake balls: Form your cake pop batter into small balls (about 3 tablespoons each). You don’t want them to be too big, just so they easily fit in the palm of your hand.
Once you have formed all your pops (a standard size cake will make around 35-40 cake pops), put them in the refrigerator for 1-2 hours or the freezer for 30 minutes.
Melt your candy melts: Melt candy melts in the microwave in 30-second increments on half power. You could also use a double boiler to do it on the stove top or a chocolate melter like this one. If you need to thin your candy melts, you can stir in a teaspoon of canola or vegetable oil once melted and can reheat the chocolate for 15 seconds at a time to remelt if it starts to set up at any point.
Attach the cake pop stick: First, put your stick into the melted chocolate and push the stick 2/3 through a cold cake pop.
Dip the cake pop: Dip the attached cake pop into the melted chocolate and allow any excess chocolate to drip off the pop. Gently tap the cake pop stick on the side of your bowl to also shake off extra chocolate. Then, add any extra decorations and store the cake pop upright while it sets (unless you don’t mind a flat bottomed cake pop).
You can keep them upright in a number of ways like sticking them into a container that is filled with granulated white sugar or rice or you can stick them into a block of styrofoam.

Notes

Tips for Making

Add your icing to your cake crumble in small quantities so you just get the point of having enough for it to stick together.
Use a small cookie scoop to scoop cake mixture so you get even portions for each cake pop.
Make sure your cake balls are well-chilled before coating.
Have your decorations nearby and prepped to go so you can attach them while the chocolate is still melted.
You can use a tall glass to pour your melted chocolate in so you have a little dunk tank to fully submerge your cake pop into.

Nutrition