Homemade Chocolate Cake Pops Recipe :-Cake pops made of chocolate! These simple cake pops are very sweet, rich, and fudgy. Also, they are made from scratch, with not a single box of cake mix or teaspoon of frosting from a can to be seen. But don’t worry—they’re just as simple as the quick version, but 10 times better tasting and more tempting. They taste like chewier, smaller pieces of my chocolate cake.
Homemade Chocolate Cake Pops Recipe
Ingredients:
For the cake
- 1 cup (125 g) of all-purpose flour,
- 1 cup (200 g) of granulated sugar,
- 1 cup (33 g) of natural cocoa powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 cup (113 g) of unsalted butter that has been melted
- 1 large egg and 1 large egg yolk at room temperature
- 1 cup of buttermilk
- 1 teaspoon of vanilla extract
-  ¼ cup of very hot water that must be scalding hot!
For the frosting
- 113 grams of unsalted butter that has been softened
- Â one teaspoon of vanilla extract
- Â one-third of a teaspoon of salt
- Â one-half cup of powdered sugar (190 grams)
- Â one-third of a cup (33 grams) of natural cocoa powder
- Â two tablespoons of heavy cream.
Assembly
- Sprinkles or Oreo cookie crumbs for decoration are optional and can be used in place of 15 ounces of chocolate or white chocolate melting wafers or almond bark.
Recommended Equipment
- 8-inch cake pan with a depth of 2 inches
- Bowls for mixing
- Mixing device powered by electricity
- 1.25 tablespoons of cookie scoop
- Mixing device powered by electricity
- cardboard egg carton that has been emptied
- Spike made of wood
Instructions:
Cake
- Prepare one round cake pan measuring 8 inches in diameter by lightly coating it with baking spray and preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius). Put aside for later.
- Flour, sugar, cocoa powder, baking soda, and salt should be mixed together in a large mixing basin using a whisk until they are completely incorporated.
- All-purpose flour, one cup (125 g), granulated sugar, one cup (200 g), natural cocoa powder, one-third of a cup (33 g), one-half teaspoon of baking soda, and one-half teaspoon of salt
- After adding the melted butter, whisk the mixture until it is completely incorporated.
- Half a cup (113 grams) of unsalted butter
- Stir thoroughly after adding the egg and the egg yolk. Make it a habit to scrape the sides and bottom of the bowl at regular intervals.
- The combination of one huge egg and one large egg yolk
- Add vanilla and then buttermilk while the mixer is set to a low speed. Stir until everything is incorporated.
- One teaspoon of vanilla essence and half a cup of buttermilk
- Whisk in the boiling water while stirring until all of the components are thoroughly blended and smooth. Because of this, the batter will be somewhat thin. One-fourth of a cup of extremely hot water
- After the batter has been poured into the prepared pan, bake it at 350 degrees Fahrenheit for thirty to thirty-five minutes, or until a toothpick inserted in the center shows wet crumbs.
- Invert the pan and allow it to cool for fifteen minutes before transferring it to a cooling rack to finish cooling completely before assembly. During this time, prepare the icing.
Frosting
- Mix the butter, vanilla extract, and salt together in a large bowl until the mixture is smooth and creamy.
- Unsalted butter, one teaspoon of vanilla extract, and one-third of a teaspoon of salt, 113 grams (½ cup)
- Slowly include powdered sugar, followed by cocoa powder, until the ingredients are thoroughly incorporated.
- Powdered sugar, measuring 1 ½ cups (190 g), and natural cocoa powder, measuring ⅓ cup (33 g)
- Mix in the heavy cream in a slow and steady manner until the frosting is smooth and creamy.
- Boost the speed to medium-high and continue beating for a quarter of a minute.
- Heavy cream, two tablespoons’ worth
Assembly
- Use your hands to crumble the cake into a big bowl once it has completely cooled down. Do not mash the cake; instead, break it up into pieces that are about the size of pebbles.
- After adding the frosting, use a mixer set to a low speed to whisk the ingredients together until it is almost completely incorporated. The mixture should be smooth and not piecey.
- Putting the dough between your thumb and fingers and pinching it together should result in the dough remaining together.
- A smooth ball can be formed by scooping the dough by level 1 ½ Tablespoons and rolling it between your palms like a ball.
- Do not allow the cake pops to come into contact with the baking sheet that has been prepared with wax paper. Repeat this process until you have rolled all of the dough. Place in the freezer and freeze for a period of thirty minutes.
- After the cake pops have been chilled for a considerable amount of time, prepare the chocolate by melting it in accordance with the instructions provided on the package (I like to pour the chocolate into a coffee mug or a measuring cup that holds one cup for dipping), and then measure out any sprinkles that you would like to use.
- Chocolate or white chocolate melting wafers or almond bark, 15 ounces in total quantities
- Put two cardboard egg cartons in an inverted position, and then use a skewer to make a hole in the middle of each cup from the cardboard egg cartons. Check to see that the cake pop sticks will fit in the hole without any gaps.
- Take the cake balls out of the freezer. One cake pop stick should be dipped in chocolate at the very end, and then it should be inserted halfway into the cake pop pop.
- Make sure that the entire surface of the cake is covered by the chocolate by turning the cake pop over and dipping it gently into the chocolate.
- The stick should be inserted into the holder after the excess chocolate has been allowed to drip back into the cup. sprinkles or cookie crumbs, if using, should be added immediately.
- Decorations like as sprinkles or cookie crumbs from Oreo cookies
- Repeat the process until all of the cake pops have been dipped. First, the chocolate must be allowed to set before it can be removed, enjoyed, or stored.
