- Yield: 16
- Prep Time: 60 minutes
- Cook Time: 30 minutes
Triple Chocolate Cake Pops
A few days ago I came home from work and had a craving for a cake pop. Once every 3 months I want one and usually I go to the closest Starbucks to satisfy my craving. For some reason, however, I decided to make my own this time.
So I've googled for about 30 minutes and first of all was surprised about how many recipes call for box cakes or store bought frosting, when it's no big deal to whip together a cake and some frosting in no time with stuff you usually have at home (at least, I do).
Eventually, I found a recipe on the Ghirarrdelli website. Although, recipe is very generous, it was rather instructions on how to assemble cake pops from the finished elements (cake, frosting, ...) and a list of ingredients for those things. It took some time and testing to make it happen and I added a few alterations to the recipe. But it's still based on their Triple Chocolate Cake Pop recipe
- For the Chocolate Cake
- All Purpose Flour - 1 1/2 cups
- Cornstarch - 1/2 cups
- Cocoa Powder - 3/4 cup, dutch
- Baking Powder - 1 tsp
- Baking Soda - 1 tsp
- Kosher Salt - 1/2 tsp
- Butter - 2 sticks
- Sugar - 2 cups
- Eggs - 2, large
- Vanilla Extract - 2 tsp
- Half & Half - 1 1/3 cup
- Chocolate Frosting
- Butter - 6 tbsp, softened
- Confectioners Sugar - 2 1/2 cups, sifted
- Cocoa Powder - 1/2 cup
- Half & Half - 1/3 - 1/2 cup
- Vanilla Extract - 1/2 tsp
- Chocolate Coating
- Semi-Sweet Chocolate - 3 cups
- Shortening - 2 tbsp
Make sure, all ingredients are at room temperature.
- Preheat the oven to 350° Fahrenheit.
- Sift the dry ingredients into a large bowl and mix them thoroughly
- Cream butter and sugar together until light and fluffy
- Incorporate the eggs, one at a time, making sure its well incorporated before adding the next.
- Stop the mixer, add the dry ingredients and start the mixer back on low to incorporate the dry ingredients.
- Slowly pour in the milk and work until nice combined.
- Fill in a cake form (shape doesn't really matter) and bake for about 30 - 35 minutes
- Let cool on a wire rack.
- In the meantime, cream butter and confectioners sugar together with the cocoa, milk, and vanilla. You can replace some of the milk with Baileys or Creme de Cacao.
- Once everything is incorporated, beat on medium high until light and fluffy. Set aside.
- Crumble the cake into a large bowl.
- Gradually add frosting until everything comes together. Depending on how moist the cake ist, you might not need all the frosting.
- Once a firm smooth chocolate dough-like consistency is reached, use an ice cream scoop or similar to portion equal heaps of the mixture onto a parchment paper.
- Roll into balls and put in the freezer for at least 30 minutes to firm up.
- In a double boiler, melt the chocolate and the shortening. Do not overheat and make sure, no water gets into the chocolate
- Stick the cake pop sticks into the firmed up cake balls and coat them with the chocolate.
- Chill upright until the chocolate sets.
- Decorate like you want to with sprinkles or some white chocolate drizzle.