Chocolate Cake Pops Recipe
Make Chocolate Cake Pops Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake base
Frosting / binder
Coating & finishing
Method
Cake base
- 1
Preheat and prepare pan
Preheat oven to 350°F (175°C). Lightly grease an 8-inch round or square cake pan and line the bottom with parchment paper.
- 2
Mix dry ingredients
In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until uniform and free of lumps.
- 3
- 4
Combine wet and dry
Add the wet mixture to the dry ingredients and stir until mostly combined. Gradually stir in the hot water or hot coffee (batter will be thin) until smooth.
- 5
Bake
Pour batter into prepared pan and bake on the center rack for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking — you want a moist cake for cake pops.
- 6
Cool
Let the cake cool in the pan 10 minutes, then remove to a wire rack to cool completely (about 45–60 minutes). For faster results, cool completely and then chill 20 minutes in the refrigerator to firm the cake.
Frosting / binder
- 7
Make buttercream binder
In a medium bowl, beat the softened butter until smooth. Sift in the confectioners' sugar and cocoa powder, add the pinch of salt, vanilla extract and one tablespoon of milk or cream. Beat until smooth and spreadable. If too stiff, add up to 1 more teaspoon milk; if too loose, add a tablespoon more powdered sugar. The texture should be thick but pliable so it binds cake crumbs into a dough.
- 8
Crumble cake and combine
Crumble the completely cooled cake into a large bowl, breaking into fine crumbs with your fingers or a fork. Add 2–3 tablespoons (about 30–45 g) of the prepared frosting and mix with a spatula or clean hands until the mixture holds together when pressed. Add more binder a teaspoon at a time only as needed; you want firm but not greasy cake pop dough.
- 9
Form balls
Scoop or weigh portions of the cake mixture to form uniform balls about 1 to 1 1/4 inches in diameter (approximately 20–24 g each). Roll each portion between your palms to form smooth spheres. Place formed balls on a baking sheet lined with parchment. Chill the tray in the refrigerator for at least 30 minutes or freeze 10–15 minutes — they should be very firm but not rock hard before dipping.
Coating & finishing
- 10
Prepare coating
Melt the chocolate candy melts or chocolate in a heatproof bowl set over simmering water (double boiler) or in short bursts in the microwave (20–30 seconds, stirring between bursts) until smooth and fluid. If using microwave, stir frequently to avoid seizing. If needed, thin with 1–2 teaspoons of neutral oil for a smoother dipping consistency.
- 11
Insert sticks
Dip the tip (about 1/2 inch) of each lollipop stick into a small amount of melted coating, then insert it about halfway into each chilled cake ball. Set the stick-inserted balls on the tray and return to the fridge for 5–10 minutes so the stick bond sets.
- 12
Dip cake pops
Working with a few cake pops at a time, hold the stick and dip the cake pop straight down into the melted coating until fully submerged, then lift and gently tap off excess by tapping the stick on the rim of the bowl while rotating to create an even coating. Avoid rotating rapidly as this can loosen the ball. If drips form, use a toothpick to smooth small imperfections.
- 13
Decorate and set
While the coating is still wet, immediately apply sprinkles or chopped nuts if desired. For multi-colored finishes, drizzle contrasting melted candy coating over the set pop with a spoon or piping bag. Stick the finished cake pops upright in a foam block or a lined tall glass to dry completely (about 15–30 minutes at room temperature).
- 14
Storage
Once the coating has fully set, store cake pops upright in an airtight container in the refrigerator for up to 5 days or at room temperature for 1–2 days. If refrigerated, bring to room temperature 15–20 minutes before serving for best texture.