Easy Chocolate Cake Pops
The ultimate treat for chocolate lovers! Easy Chocolate Cake Pops are rich, decadent bites made from simple ingredients. Perfect for any occasion, these cake pops are sure to satisfy your sweet cravings!
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
- 5 eggs Eggs
- 100 g Granulated Sugar
- 25 ml Oil
- 130 g Flour
- 1 tbsp Vanilla Essence
- 30 g Cocoa
- 10 g Baking Powder
- 150 ml Liquid Whipping Cream or heavy cream, add gradually and adjust according to consistency
- 20 g Melted Chocolate
- Sprinkles, Coconut Flakes, Ground Nuts, etc.
Instructions
- Start by gathering all your ingredients. Place all the ingredients for the chocolate sponge cake in a large mixing bowl. Use the 5 eggs, 100g granulated sugar, 25ml oil, 130g flour, 1 tbsp vanilla essence, 30g cocoa, and 10g baking powder. This combination will create the base of our cake. Mix until you get a smooth and creamy mixture, making sure there are no lumps.
- Next, pour the mixture onto a baking sheet lined with parchment paper. Don’t worry too much about the size of the sheet; it’s all going to be crumbled later. Bake for 25 to 30 minutes at 180 °C/356 °F. Keep an eye on it; you want the top to look firm and set. Once done, remove it from the oven and let it cool completely. This cooling time is crucial.
- While your cake is cooling, melt the 20g melted chocolate in a double boiler or steam bath. Be patient; you don’t want to burn it! Stir occasionally until it’s smooth and shiny.
- Once your cake has cooled, crumble it finely between your hands in a large bowl. It should resemble breadcrumbs. Gradually pour in the 150ml liquid whipping cream, making sure the mixture is not too thin but soft enough to shape into balls. Knead until you feel you have a good consistency, almost like playdough.
- Now for the fun part! Shape the mixture into balls about 3 to 4 cm (1 to 1½ inch) in diameter. You can be as big or small as you want, but keep them uniform for even coating. Once shaped, dip each ball into the melted chocolate, ensuring it’s fully covered. This chocolate coating is the magic touch!
- After dipping, roll the chocolate-coated balls in your choice of toppings: sprinkles, coconut flakes, or ground nuts. This adds a beautiful texture and color to each Easy Chocolate Cake Pop.
- Once decorated, place the pops in the fridge for at least 2 to 3 hours to set. This step helps them firm up and makes them easier to handle.
- When ready to serve, take them out of the fridge and carefully stick lollipop sticks, straws, toothpicks, or short skewer sticks into each candy pop. And just like that, you have some absolutely delicious cake pops!
Notes
These cake pops can be stored in the fridge for up to one week. You can freeze the uncoated cake balls for up to three months.