Basic Chocolate Cake Pops

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I just love cake pops. They are like amazing, fabulous, delicious, adorable, (and SO MUCH MORE) all packed into one!!! So when I was asked if I wanted to make cake pops for a spa at my church, of course I said yes. I decided just to do chocolate: chocolate cake, frosting, and candy melts, then I drizzled some white candy melts on there, too. By the way, I suggest using candy melts instead of chocolate. They come in a chocolate flavor if you want, or you can get many other colors that are also yummy. Why are they so much better then chocolate? Because they melt and dry VERY quickly. Your first dipped cake pop will be dry by the time you dip your last one. These turned out so great, and everyone loved them… except for one person who didn’t like frosting (I know what you’re thinking: who doesn’t like frosting!?!?!?). Here’s the amazing recipe:

For the chocolate cake:

  • 8 Tbs. cocoa powder
  • 1 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 2/3 cups self-rising flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 eggs

Mix the cocoa and boiling water in a bowl. Set aside. Preheat the oven to 375 degrees F. Grease and flour a 8-10 in. cake pan. Whisk the flour baking powder, baking soda, and salt. Beat the butter and sugar until well combined. Mix in the vanilla and eggs. Gently beat in the dry ingredients until combined. Fold in the cooled cocoa powder mixture until even. Pour the batter into the prepared pans and bake for 45-60 minutes, or until a knife inserted into the center of the cake comes out clean.

For the frosting:

  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1/3 cup cocoa powder

Beat the ingredients until light and fluffy. Add 1-2 tablespoons of milk if desired.

Assembling the cake pops:

  • 1 (8-10 in.) cake, cooled
  • frosting (amounts vary)
  • candy melts
  • lollipop sticks
  • styrofoam block or cake pop stand

1.For the cake pop batter, crumble the cake as thoroughly as you can with you hands, until the cake has no large pieces. Mix in frosting, a little at a time, until the cake pop batter can be formed into a large ball that doesn’t crumble and doesn’t loose it’s shape. 2.Roll into balls. Refrigerate for about half an hour (or pop them into the freezer for about 10 minutes), or until firm. 3.Melt the chocolate or candy melts and dip the lollypop sticks into the melted chocolate or candy melts about 1/2-1 in. and insert them immediately halfway into the chilled cake balls. Refrigerate until the candy has hardened. 4. Dip the cake pops into the melted candy making sure that the candy reaches the candy where the stick meets the pop, creating a chocolate seal. Tap the cake pop on the bowl to remove any extra candy. Stick the stick in the styrofoam block or cake pop stand and allow the candy melts or chocolate to cool completely. Drizzle with white candy melts if desired.

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