Chocolate cake pops recipe
Cake pops are small lollipops made from crumbled cake mixed with a binder such as caramel, speculoos paste or chocolate spread, then coated in chocolate and decorated. Perfect for birthdays and other celebrations.
SERVING:26
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EQUIPEMENTS
INGREDIENTS
- For 26 cake pops
Chocolate cake
- 150 g (5.3 oz ) dark chocolate
- 150 g (5.3 oz )butter at room temperature
- 20 ml (0.7 oz) whole milk
- 15 g (0.5 oz)cocoa powder
- 3 eggs
- 100 g (3.5 oz) sugar
- 100 g flour (3.5 oz)
- 6 g baking powder 1 and half teaspoons
Coating and decoration
- 500 g (1.1 lb) white, dark or milk chocolate. You can also use candy melts.
- 10 g (0.35 oz) cocoa butter (can be dispensed with)
- praline salted butter caramel, spread or jam to form the cake into balls.
- sugar pearls or coloured vermicelli sprinkles or coloured sugar confetti
- sticks for pop cakes
- a few roasted hazelnuts 10 minutes at 180°C (350°F) optional
PREPARATION
Chocolate cake, base for cake pops
- Preheat oven to 170°C (340°F)
- Sift the flour with the cocoa powder and baking powder (1 and a half teaspoons) and mix everything together.
- Melt the chocolate with the milk in a double boiler. As soon as it begins to melt, add the butter a little at a time, mixing well between each addition.
- Remove from the heat and stir in the sugar. Then add the eggs one at a time, mixing well after each addition.
- Pour the mixture over the dry ingredients and whisk until smooth.
- Pour into the buttered and floured baking tin and bake for approx. 35 minutes. A skewer inserted in the center should come out dry.
- Turn out and cool completely.
Making the pop cakes
- Crumble the chocolate cake as finely as possible.
- Divide into two bowls if you wish to offer two different flavours.
- Add salted butter caramel to one bowl, and praline, gianduja or a spread of your choice to the other. Mix well to obtain a homogeneous texture. You should be able to shape the mixture into balls easily.
- Fill the cavities of the popcake mould. If you don't want to use a mould, you can shape the balls by hand. In this case, weigh each ball so that all pop cake balls are of equal size, about 25 g each (0.8 oz)
- Add a hazelnut to the center of each ball half. Top with a little crumbled cake and smooth the surface. Both cavities must be filled to the brim and smoothed.
- Close the mold and press lightly to weld the two parts together.
- Turn out the cake pops and repeat with the remaining crumbled cake.
- If you wish, you can make a small hole in one half of the ball and add a little salted butter caramel.
Finish
- Melt the chocolate in a bain-marie and add the cocoa butter.
- Remove the pan from the bain-marie once or twice to mix well and avoid overheating the chocolate.
- dip the tips of the sticks in the chocolate, then prick them into the center of the cake pop. Let the chocolate set. You can leave them in the fridge for about 20 minutes.
- Pour the chocolate into a tall, narrow container.
- Dip the pop cakes one by one in the chocolate, letting the excess drip off, then immediately decorate with pearls.
- Prick them into Styrofoam or, like me, into the opening of an aluminium foil packet.
- I hope this recipe helps you make pretty cake pops and inspires you for other cake pop or magnum cake ideas.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!