Description
Delightful and rich Chocolate Cake Pops made from a moist homemade chocolate cake combined with creamy cocoa frosting, coated in smooth candy melts and decorated with sprinkles. Perfect bite-sized treats for parties and special occasions.
Ingredients
Cake
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 cup (200g) granulated sugar
- 6 Tablespoons (32g) unsweetened natural cocoa powder (1/3 cup + 1 Tbsp)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) canola, vegetable, or melted coconut oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) hot water
Frosting
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder
- 2–3 teaspoons heavy cream or milk
- 1/2 teaspoon pure vanilla extract
Coating and Decoration
- 24 ounces (680g) candy melts (or semi-sweet chocolate bars)*
- Sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch pan, either round, square, or a springform pan, to ensure your cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside this dry mixture.
- Mix Wet Ingredients: In a medium bowl, whisk the oil, eggs, and vanilla extract until combined. Pour this into the dry ingredients, then add the hot water. Whisk everything together well until smooth with no dry pockets.
- Bake the Cake: Pour the batter evenly into your prepared pan. Bake for 25–27 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan placed on a wire rack.
- Make the Frosting: Using a mixer with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl as needed. Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream or milk, and vanilla extract. Beat on low to incorporate, then increase to high for 3 minutes until creamy and well combined. If too thick, add another teaspoon of milk or cream.
- Combine Cake and Frosting: Crumble the cooled cake into the bowl with the frosting. Make sure there are no large lumps. Mix on low speed until fully combined, creating a moist cake mixture.
- Form Cake Balls: Scoop approximately 1 scant tablespoon (about 20g) of the cake mixture and roll into a smooth ball. Place the balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour to firm up.
- Melt the Coating: Melt the candy melts in a 2-cup liquid measuring cup by microwaving in 20-second intervals, stirring after each until smooth and fully melted. Let the melted coating cool slightly before dipping.
- Insert Sticks and Dip: Remove 2–3 cake balls from the fridge at a time. Dip one end of a lollipop stick about 1/2 inch into the melted coating, then insert it halfway to three-quarters through a cake ball. Dip the entire cake ball into the coating, ensuring it covers the base where the stick meets the cake. Tap gently to remove excess coating.
- Decorate and Set: While the coating is still wet, decorate the cake pops with sprinkles. Place them upright into a styrofoam block or suitable container to set. Work with only a few cake pops at a time, keeping the rest refrigerated to maintain firmness.
- Store: Allow the coating to set completely for about an hour. Store the cake pops in the refrigerator for up to one week.
Notes
- Use room temperature eggs for better batter consistency.
- Ensure cake is completely cool before mixing with frosting to prevent melting.
- Melt candy coating gradually to avoid burning or overheating.
- Keep cake balls chilled before dipping to prevent cracking of the coating.
- Stored in an airtight container in the refrigerator, cake pops keep well for up to one week.
