Chocolate Cake Pops


Cake. Check. Icing. Check. Chocolate. Check. Sprinkles. Check. This may be the perfect work birthday cake ever designed. No cutting, no plates, little left overs. Cake Pops, growing in popularity and I can see why!


1 bought cake, packet cake or basic home cooked cake around 400-500g

Pre-made frosting (like betty crocker tub) or ½ cup of chocolate ganache

500g chocolate melts

Coloured sprinkles to match your theme

Lolly pop sticks or straws

Once you have your cake (I baked a packet chocolate cake) as long as it is cool you are good to go. Crumble the cake into a large bowl until it forms fine crumbs. Stir in a tablespoon of frosting at a time, you will use about half a cup. Using your hands form into even size balls. Place balls on a tray and pop them into the freezer for 20 minutes. Remove from the freezer. In a large bowl melt half of the chocolate melts. Dip the stick or straw 1cm into the chocolate and insert into the cake ball. Place back into the freezer for 5 minutes until chocolate has hardened. Remove a few cake pops from the freezer and dip them into the melted chocolate, a spoon may be required to help smooth and coat them. Cover in desired sprinkles and put aside to set. A large piece of Styrofoam will help with this. Repeat with remaining pops, removing only a few from the freezer at a time so that the chocolate sets quickly. Store in a container lined with greaseproof paper. Store in the fridge if the temperature is over 20’.

I will admit that I struggled with these. That they were extremely time consuming and I can see why people pay a premium for them. Firstly this is possibly one of the most devastating desserts I have ever made. Bake a cake, let it cool, smash it to pieces and turn it into a bowl of crumbs, not my ideal Thursday night. It is the strangest feeling destroying something that you have just lovingly baked even if it is to make something even better out of. I struggled to get the straws to stay in, 3 ended up being dessert for Daniel and I as they made death jumps off the straws and deep into the melted chocolate. The other issue with this, is baking the cake the same night is not a good plan, as I found out at 11pm last night when I had started at 7.30pm.

I made these golf ball size, large than the traditional, but I had issues trying to get a smaller amount to stick together.  They aren’t as perfect or pretty as the ones you see in the magazines but they taste amazing and the crack of chocolate followed by the rich fudgey cake in the middle more than makes up for their looks. As I mentioned in my intro these are the perfect cake for a work birthday because not everyone has to eat at the same time, you don’t need a plate, just a well positioned hand and no one feels forced to have one (but they will have one, trust me).

Any kind of cake would be great for this, just use your favourite flavour and use a suitable frosting or cream cheese. You don’t have to add sprinkles, but they help to hide the unevenness (especially with mine). You could pipe lines or patterns with melted chocolate or decorate with icing flowers or something else to suit your theme. Even double dipping these with different colours would be really nice if you can deal with double the chocolate.

The main thing about these is that Rancell loved them as his birthday cake and they are still super fresh and moist today, must be the seal of chocolate. If you want a non traditional cake and can deal with destroying one cake to make lots of others I would say give this a crack.

Love Sonia x



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