Delight in these rich and indulgent chocolate cake pops, perfect for parties or a sweet treat. Easy to make with a moist cake base and luscious chocolate coating.
Ingredients
Cake ingredients
125gramsall-purpose flour(spooned leveled)
30gramsunsweetened natural cocoa powder(¼ cup plus 2 tablespoons)
¾teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
100gramslight brown sugar(½ cup packed)
100gramsgranulated sugar(½ cup)
80mlcanola or vegetable oil
120mlbuttermilk
1largeegg
1teaspoonpure vanilla extract
120mlboiling water
1teaspooninstant espresso powder(optional but recommended)
60gramsunsalted butter(softened, ½ stick)
90gramspowdered sugar
10gramsunsweetened cocoa powder(sifted)
15mlmilk(1 tablespoon)
¼teaspoonpure vanilla extract
16ouncessemi-sweet chocolate(4 oz Ghirardelli bars)
14gramsrefined coconut oil(1 tablespoon)
Optional decoration
Instructions
Preheat oven to 350°F (180°C). Grease a 9-inch round pan, line with parchment, and set aside.
Mix dry ingredients, then add wet ingredients and combine. Dissolve espresso powder in boiling water and add to batter. Pour into pan and bake 28-30 minutes.
Cool cake in pan for 30 minutes, then transfer to wire rack to cool completely.
Crumble cooled cake, mix with ½ cup frosting until cookie dough consistency. Form into 1-tablespoon balls, freeze 1 hour.
Melt chocolate and coconut oil in microwave, cool slightly. Dip sticks into chocolate, insert into cake balls, then dip entire ball into chocolate. Add sprinkles if desired, set in styrofoam.
Allow chocolate coating to set at room temperature for at least 30 minutes before serving.
Notes
Ensure to work quickly when dipping to prevent chocolate from setting prematurely.