Discover ways to make selfmade chocolate cake pops fully from scratch, with no field cake combine or canned frosting. Mix wealthy chocolate cake with the very best chocolate buttercream, and coat in melted chocolate for a deal with that can make your tastebuds pop! Watch the video tutorial for all my finest ideas.
See my vanilla cake pops recipe, too.
I initially revealed this recipe in 2018 and have since added new photographs and a video.
Chocolate cake + chocolate frosting + colourful sprinkles = probably the most lovable deal with! As we speak we’re making chocolate cake pops as a result of, after I shared my vanilla cake pops, I obtained so many requests for a chocolate model! Your want is my command.
This recipe was a Sally’s Baking Problem again in 2018, and readers have cherished them over time:
One reader, Sophia, commented: “Such an superior recipe—these are mainly Starbucks dupes and tremendous yummy! I made the cake pops for a buddy’s birthday however my household nearly ate all of them earlier than I might give any to her, LOL. ★★★★★”
One reader, Jen, commented: “This recipe was nice! Made them for my son’s birthday celebration and had a number of individuals ask for the recipe! My son even mentioned they had been higher than Starbucks! ★★★★★”
By the best way, for those who’ve ever eaten store-bought cake pops—these style completely completely different. They’re from scratch. There’s no cake combine, there’s no canned frosting. You’ll be able to truly TASTE the selfmade.
I’ve loads of step-by-step photographs, a video tutorial, and plenty of success ideas right this moment as a result of I would like you to know each instruction earlier than it’s your flip to make them. In spite of everything, the method isn’t troublesome—you’re actually simply baking a chocolate cake and making frosting after which mixing them collectively. However issues simply get just a little specific in relation to rolling, lollipop-sticking, and dunking/dipping. If you may make bread bowls, you’ll be able to deal with cake pops. (They’re extra enjoyable to eat too… sprinkles!)
Methods to Make Chocolate Cake Pops
Since we’re ditching field cake combine and canned frosting, we’ll have to take just a little further time to prep each from scratch. Right here’s an outline of the method:
- Make a 1-layer chocolate cake and let cool.
- Make chocolate frosting.
- Crumble cake into frosting and blend.
- Roll the combination into balls.
- Dip in melted chocolate.
- High with sprinkles and let dry.
- EAT!
Fast tip: Every time I make cake pops from scratch, I at all times start the night time earlier than. I make the cake, cowl it, and let it sit out at room temperature in a single day. I additionally put together the frosting, cowl, and refrigerate. This fashion all the pieces’s able to go the subsequent day.
Make a 1-Layer Chocolate Cake
It would seem to be the change from vanilla cake pops to chocolate cake pops is simple. Substitute some flour with cocoa powder, proper? And vanilla frosting with chocolate frosting? I want! Chocolate is a sophisticated soul and requires just a little finesse; that’s why my vanilla cake and chocolate cake recipes are so completely different! I baked a number of single-layer chocolate desserts earlier than stopping with this one.
Behind the Scenes: Recipe Testing
The primary few started with creamed butter + sugar. My favourite chocolate desserts and cupcakes usually depend on oil for the fats as a result of (1) moisture and (2) the flavour of butter actually isn’t needed as a result of chocolate overpowers it anyway. My preliminary thought with cake pops, nonetheless, was that I wanted a barely drier cake to get the very best texture for cake pops (as a result of it will likely be blended with frosting). Effectively this was simply an enormous mess from the beginning, as a result of dry cake is gross.
That being mentioned, you’ll want oil for the cake. And some different fundamentals like cocoa powder, sugar, flour, and eggs. Sizzling water can be a should. The recent liquid encourages the cocoa powder to bloom and dissolve. After I make chocolate cake, I normally attain for warm espresso (as a substitute of scorching water) as a result of espresso accentuates the chocolate favor—however that’s not as essential right here, as a result of we’re simply crumbling the cake and mixing with chocolate frosting.
By the best way, you’ll be able to completely take pleasure in this chocolate cake by itself. If you happen to ever want a single-layer chocolate cake—use this recipe. It’s so good. Deep and darkish chocolate taste. Tremendous moist. Tremendous wealthy. High with chocolate buttercream, whipped cream, peanut butter frosting, or crimson wine chocolate ganache.
What was just a little tougher than testing the right single-layer chocolate cake was determining how a lot frosting I wanted. An excessive amount of frosting and the cake pops are moist and greasy, whereas too little frosting means there isn’t sufficient to bind the cake crumbles. After numerous trial and error, I lastly discovered the right quantity… and it’s not a lot, as a result of the chocolate cake is already so moist.
Crumble the cake into the bowl of frosting, and sure, you’ll really feel very bizarre doing this. You simply made this lovely chocolate cake and can now break it up right into a bowl of frosting. As a result of that’s what cake pops are—cake crumbs and frosting.
As soon as the 2 are blended collectively, it’s time to roll the combination into balls. This half is EASY. I discovered the chocolate cake pops a lot simpler to roll into balls than my vanilla model. This combination is simply sooo clean! Your palms will get just a little sticky, however simply roll with it. 😉
Ideas for Do-it-yourself Chocolate Cake Pops
Success Tip #1: Make Smaller Cake Pops: If you happen to roll the cake pops too giant, they’ll wobble off the lollipop stick as a result of they’re too heavy. You want 1 Tablespoon of the cake pop combination per ball (about 20g). No extra, no much less. You’ll find yourself with 40 of them. Quite a bit—however these freeze fantastically! And you may present them to anybody and everybody. Who doesn’t love a selfmade cake pop?
These cake balls want to relax within the fridge earlier than we pop ’em on a lollipop stick. Why? They’re a lot too delicate proper now; they’ll fully disintegrate. Which jogs my memory… you do NOT must make these as pops. You can also make them truffle-style by merely rolling them and coating in chocolate (identical to how we make Oreo balls). Both method you take pleasure in them, chill the cake balls earlier than coating. I simply place them on a lined baking sheet and refrigerate them for a pair hours.
- Talking of chocolate, you’ll be able to dunk the cake balls into melted chocolate (white or semi-sweet), which is what I favor for finest style, however that’s fairly costly. And also you want quantity for all 40 cake pops. As an alternative, you should use sweet melts/sweet coating, and I give each choices within the recipe beneath, together with notes for every alternative.
Success Tip #2: To make sure the cake ball stays safe on the lollipop stick, dip one finish of the stick into the melted chocolate coating first (nearly 1/2 inch down), after which insert the coated finish into the middle of the cake ball. This helps the cake ball adhere to the lollipop stick.
Success Tip #3: A 2-cup glass liquid measuring cup is the right depth for dipping the cake pops. If I’m utilizing melted chocolate, like I did in these photographs, I soften it in a double boiler then spoon just a little at a time into the measuring cup. I don’t like dipping proper into the entire pot of melted chocolate. Let the melted chocolate settle down for about 5 minutes earlier than you dip the chilly cake balls into it. (In any other case the coating may crack because it dries.)
Success Tip #4: The easiest way to permit the coating to dry and set—with out ruining the superbly spherical cake pops—is to put them right-side-up in a big styrofoam block or perhaps a field. I used a field, as pictured beneath, for this batch. I simply poked little holes into it. Simple and low cost.
If you happen to’re topping with sprinkles (at all times beneficial!), add them now earlier than the chocolate units. Cake pops dry/set inside an hour or so. Take pleasure in!
Chocolate Cake Pops
Prep Time: 2 hours
Prepare dinner Time: 26 minutes
Complete Time: 7 hours
Yield: 40 cake pops
Class: Cake
Technique: Baking
Delicacies: American
Description
Chocolate cake pops from scratch—made with selfmade chocolate cake and chocolate frosting, dunked in melted chocolate and topped with sprinkles! Observe my thorough directions, ideas, and video tutorial for finest outcomes.
Chocolate Frosting
Coating
Directions
- Preheat oven to 350°F (177°C). Grease a 9-inch pan (spherical or sq.) or 9-inch springform pan.
- Make the cake: Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt collectively in a big bowl. Put aside. Whisk the oil, eggs, and vanilla collectively in a medium bowl. Pour the moist elements into the dry elements, add the recent water, and whisk all the pieces collectively till mixed. Be certain that there aren’t any pockets of dry elements hiding.
- Pour the batter evenly into the ready pan. Bake for 25–27 minutes or till a toothpick inserted within the middle comes out clear. Enable the cake to chill fully within the pan set on a wire rack.
- Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium pace till creamy, about 2 minutes. This isn’t plenty of butter and it’ll get caught on the edges of the bowl, so it’s possible you’ll have to scrape down the edges of the bowl with a rubber spatula to actually assist get it creamed. Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream/milk, and vanilla extract, and beat on low pace till integrated. Enhance to excessive pace and beat for 3 minutes till it actually comes collectively. Add one other teaspoon of milk/cream if it appears to be like just a little too thick.
- Crumble the cooled cake into the bowl on high of the frosting. Be certain that there aren’t any giant lumps. Flip the mixer on low pace and beat the frosting and cake crumbles collectively till mixed.
- Measure 1 scant Tablespoon (20g) of moist cake combination and roll right into a ball. Place cake balls on a lined baking sheet. Refrigerate for two hours or freeze for 1 hour.
- Soften the coating in a 2-cup liquid measuring cup (finest for dunking!). Microwave in 20-second increments, stirring after each 20 seconds till fully melted and clean. (Or you should use a double boiler and pour just a little at a time into the liquid measuring cup.) Let the coating settle down for a couple of minutes earlier than you start dipping. If it’s too scorching while you dip, the coating will crack.
- Coat the cake balls: Take away solely 2–3 cake balls from the fridge at a time. (Hold the remaining chilly!) Dip one finish of a lollipop stick about 1/2 inch into the coating, then insert into the middle of the cake ball. Push it about midway to three/4 of the best way by means of the cake ball. Dip the cake ball into the coating till it’s fully lined. Be certain that the coating covers the bottom of the cake ball the place it meets the lollipop stick. Very gently faucet the stick towards the sting of the measuring cup to permit extra coating to drip off. Embellish the highest with sprinkles and place upright right into a styrofoam block or field (as defined within the weblog publish above). Repeat with remaining cake balls, solely working with a number of out of the fridge at a time. The cake balls have to be very chilly when dipping!
- Coating will set inside an hour. Retailer cake pops within the fridge for as much as 1 week.
Notes
- Make Forward Directions: I at all times make the cake 1 day forward of time. Cowl and hold at room temperature. You’ll be able to retailer the undipped cake balls within the fridge for as much as 2 days or freeze them for as much as 6 weeks. Enable to thaw within the fridge then proceed with step 7. You can too freeze the completed cake pops for as much as 6 weeks as soon as the coating has absolutely set. Thaw in a single day within the fridge.
- Particular Instruments (affiliate hyperlinks): 9-inch Spherical Pan, 9-inch Sq. Pan, or 9-inch Springform Pan | Electrical Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Measuring Cup | Double Boiler | Lollipop Sticks
- Chocolate: You should utilize sweet coating/sweet melts, almond bark, or semi-sweet chocolate (or white chocolate). If utilizing almond bark or chocolate, chop it up earlier than melting. Soften it with 1/2 teaspoon vegetable oil to skinny out so it’s simpler to make use of as a coating. Hold heat over a double boiler. You can too mood pure chocolate for the coating. My full tempering tutorial is in Sally’s Sweet Habit when you have a replica.
- Cake Balls: Need to skip the lollipop stick? Go for it. Simply dip the cake balls in melted or tempered chocolate to make scrumptious chocolate cake truffles. Every time I dip truffles, I at all times use this spiral dipping software. Drop the truffle within the chocolate and raise it out with the dipping software. Shortly flip it the other way up onto a lined baking sheet. You’ll be able to see precisely how I do that on this publish (scroll down for video): darkish chocolate coconut rum truffles. Go to the 1-minute mark. That’s how I dip and neatly launch truffles. Really easy!
See Your Chocolate Cake Pops!
Many readers tried this recipe as a part of a baking problem! Be happy to e mail or share your recipe photographs with us on social media. 🙂
