How To Thin Chocolate For Dipping Cake Pops

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Chocolate block + chocolate frosting + beautiful heart sprinkles = the most adorable treat! Today we're making chocolate cake pops because many of you request them, especially after I shared my vanilla cake pops. Your wish is my command. What I love most, even so, is that you have artistic control. You lot can decorate these cake pops in your ain unique way, which makes this recipe 100x more than fun.

I take plenty of step-by-stride photos and lots of tips/tricks. I want you to empathise every pedagogy then you can follow along and know what the heck you lot're doing. The process isn't difficult– you're literally just baking a chocolate cake and making frosting then mixing them together. Things simply get a trivial particular when it comes to rolling, lollipop-sticking, and dunking/dipping. If you tin can make bread bowls, y'all can totally handle cake pops! (They're more fun to eat too… sprinkles!)

By the way, if you've ever eaten store-bought cake pops– these sense of taste totally unlike. They're from scratch. No cake mix. No canned frosting. No preservatives. You can really TASTE the homemade. ♥

Block POPPING PROCESS

1. Make single layer chocolate cake
2. Make just enough homemade chocolate frosting
3. Crumble the cake
4. Mix the two together
5. Form into cake balls
6. Dip the block balls in chocolate

Quick tip: Whenever I make cake pops from scratch, I ever brainstorm the nighttime earlier. I make the cake, embrace information technology, and allow it sit out at room temperature overnight. I as well fix the frosting, comprehend, and air-condition. This way everything'due south gear up to go.

Ok let's practise this matter!

SINGLE LAYER CHOCOLATE CAKE

It might seem like the switch from vanilla cake pops to chocolate cake pops is easy. Supercede some flour with cocoa powder, right? And vanilla frosting with chocolate frosting? I wish! Chocolate is a complicated soul and requires a little finesse, that's why my vanilla cake and chocolate cake recipes are so different! I baked a couple unmarried layer chocolate cakes before stopping at this ane. The start few began with creamed butter + carbohydrate. My favorite chocolate cakes and cupcakes typically rely on oil for the fat because (one) HELLO Wet and (2) the flavor of butter really isn't necessary because chocolate overpowers it anyhow. My initial thought with cake pops, withal, was that I needed a slightly drier cake to become the best texture for block pops (because it volition exist mixed with frosting). Well this was just a huge mess from the start considering dry cake is gross.

That being said, you'll need oil for the cake. And a few other nuts similar cocoa pulverization, sugar, flour, and eggs. Hot water is likewise a must. Retrieve why? The hot liquid encourages the cocoa powder to flower and deliquesce. When I brand chocolate cake, I normally attain for hot coffee (instead of hot h2o) because coffee accentuates the chocolate favor– just that's not as crucial here. Because we're only crumbling the cake and mixing with chocolate frosting!

Past the way, y'all tin can totally savour this chocolate cake on its own. If you lot ever need a single layer chocolate cake– use this guy. It'due south so good. Similar, italicize and bold adept. Deep and dark chocolate flavour. Super moist. Super rich. Top with chocolate buttercream, whipped cream, peanut butter frosting, or red wine chocolate ganache.

What was a picayune more hard than testing the perfect single layer chocolate cake was figuring out how much frosting I needed. Too much frosting and the block pops are wet and greasy. Besides little frosting and you lot won't take enough to bind the cake crumbles. I have the perfect amount of frosting you'll demand. It'due south not much because the chocolate cake is already so moist.

Crumble the block into the bowl of frosting and yes, yous'll feel very weird doing this. Y'all just made this cute chocolate cake and will now interruption it up into a bowl of frosting. Considering that's what cake pops are– cake crumbs and frosting. Weird.

Crumble upwardly and use your mixer to combine the frosting + crumbs:

In one case the ii are mixed together, it's time to roll the mixture into balls. This office is EASY. I found the chocolate cake pops much easier to roll into balls than my vanilla version. This mixture is just sooo smooth! Your hands will become a little sticky, but simply roll with it. Hahahaha get it? get it?

DON'T MAKE THIS MISTAKE

Smaller wins. If you whorl the cake pops too large, they'll wobble off the lollipop stick. They're too heavy. You need 1 Tablespoon of the cake pop mixture per brawl. No more, no less. You lot'll end up with 40 of them. Quite a lot– but these babies freeze beautifully! And you can gift them to anyone and everyone. Who doesn't dearest a homemade cake pop? Seriously WHO.

These cake balls demand to chill in the refrigerator before we pop 'em with a lollipop stick. Why? They're much likewise delicate right now; they'll completely fall apart. Which reminds me… you do NOT have to make these equally pops. You can make them truffle style by simply rolling them upwardly and coating in chocolate. Either fashion y'all enjoy them, chill the cake assurance before coating. I just place them on a lined baking canvas and air-condition them for a couple hours.

Speaking of chocolate, y'all tin can dunk the cake balls into pure chocolate, which is what I prefer for best taste, simply that'south pretty expensive. You need a adept amount for all 40 block pops! You can use candy melts/candy coating instead. I give both options in the recipe below along with notes for each option.

3 Like shooting fish in a barrel TRICKS

1. To ensure the cake brawl stays secure on the lollipop stick, dip it slightly into the coating first. So stick in the center of the block ball. Run into photo above.
2. A 2-cup drinking glass liquid measuring cup is the perfect depth for dipping the block pops. If I'm using pure chocolate, like I did in these photos, I melt it in a double boiler then spoon a petty at a time into the measuring cup. I don't like dipping right into the whole pot of melted chocolate.
3. The all-time way to allow the coating to dry and set– without ruining the perfectly round block pop– is to place them right side up in a big styrofoam cake or even a box. I used a box, every bit pictured below, for this batch. I just poked super tiny holes into it. Easy and inexpensive.

Block pops will exist dry inside an hour. (This is my vanilla version.)

Contrary to my wordy post (lamentable!!!) and 1 million photos, I promise chocolate cake pops are unproblematic (about as elementary these iii ingredient Oreo truffles!). As long as you follow my tips in this mail service and become started the night before per my suggestion, it's simple!

Meet Your Chocolate Cake Pops!

Many readers tried this recipe equally part of a baking challenge! Feel gratis to email or share your recipe photos with us on social media. 🙂

Print

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Description

Chocolate block pops from scratch- made with bootleg chocolate block and chocolate frosting with sprinkles!

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• 1 loving cup (125g) all-purpose flour (spoon & leveled)
• 1 loving cup (200g) granulated sugar
• 6 Tablespoons (32g) unsweetened natural cocoa powder (i/3 cup + i Tbsp)
• 1/two teaspoon blistering soda
• one/4 teaspoon salt
• i/two cup (120mll) canola, vegetable, or melted coconut oil
• two big eggs, at room temperature
• 1 teaspoon pure vanilla extract
• one/two cup (120ml) hot water

Chocolate Frosting

• half-dozen Tablespoons (86g) unsalted butter, softened to room temperature
• 3/iv cup (90g) confectioners' sugar
• 1/2 loving cup (41g) unsweetened natural or dutch-process cocoa pulverisation
• ii–three teaspoons heavy cream or milk
• 1/2 teaspoon pure vanilla excerpt

Coating

• 32 ounces candy melts or coating (or pure chocolate)*
• sprinkles

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1. Preheat oven to 350°F (177°C). Grease a nine-inch pan (circular or square) or nine-inch springform pan.
2. Brand the cake: Whisk the flour, granulated sugar, cocoa powder, blistering soda, and table salt together in a large bowl. Ready aside. Whisk the oil, eggs, and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add together the hot h2o, and whisk everything together until combined. Make sure in that location are no pockets of dry ingredients hiding.
3. Pour the concoction evenly into the prepared pan. Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean. Let the cake to absurd completely in the pan assault a wire rack.
4. Brand the frosting:With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, well-nigh ii minutes. This isn't a lot of butter and it will get stuck on the sides of the bowl, and so you may need to scrape down the sides of the bowl with a rubber spatula to really assistance go it creamed. Add confectioners' saccharide, cocoa powder, ii teaspoons of heavy cream/milk, and vanilla extract with the mixer running on low. Increase to loftier speed and trounce for three minutes until it really comes together. Add another teaspoon of milk/cream if it looks a little likewise thick.
5. Crumble the cooled cake into the bowl on top of the frosting. Brand sure there are no big lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
6. Measure 1 scant Tablespoon of moist block mixture and roll into a brawl. Place balls on a lined blistering sheet. Refrigerate for two hours or freeze for 1 hour.
7. Melt the blanket in a 2-cup liquid measuring cup (best for dunking!). Use a microwave or you can use a double boiler and pour some at a time into the liquid measuring cup. Allow the blanket cool downwards for a few minutes before you begin dipping. If it's too hot when y'all dip, the coating will scissure.
8. Coat the cake assurance: Remove only 2-iii block balls from the refrigerator at a fourth dimension. (Keep the rest cold!) Dip a lollipop stick about 1/2 inch into the blanket, so insert into the center or the block brawl. Only push it about halfway – 3/four through the cake ball. Dip the cake brawl into the coating until it is completely covered. Make sure the blanket covers the base of the cake brawl where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to let excess blanket to drop off. Decorate the tiptop with sprinkles and place upright into a styrofoam block or box (as explained above). Echo with remaining cake balls, just working with some out of the fridge at a time. The cake balls must be very cold when dipping!
9. Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.

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Notes

1. Make Alee Instructions: I ever make the cake one twenty-four hours ahead of time. Comprehend and proceed at room temperature. You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them for upward to six weeks. Allow to thaw in the refrigerator and then continue with pace vii. Yous can also freeze the finished block pops for up to 6 weeks one time the blanket has fully prepare. Thaw overnight in the fridge.
2. Special Tools: KitchenAid Stand Mixer | KitchenAid Hand Mixer | Glass Measuring Loving cup | Springform Pan | Silpat Baking Mat | One-half Sheet Baking Pan | Lollipop Sticks
3. Chocolate: Y'all can apply candy coating/candy melts, almond bark, or pure semi-sweet chocolate. If using almond bark or pure chocolate, chop it upward before melting. Melt it down with 1/2 teaspoon vegetable oil to thin out so information technology's easier to employ every bit a coating. Bittersweet, white chocolate, or milk chocolate work as well. Coarsely chop and melt downwards with 1/2 teaspoon vegetable oil to thin out. Go on warm over a double boiler. Y'all can too temper pure chocolate for the coating. My full tempering tutorial is in Sally'due south Candy Addiction if yous have a re-create.
4. Block Balls: Desire to skip the lollipop stick? Go for it. Merely dip the cake balls in melted or tempered chocolate to make delicious chocolate cake truffles. Whenever I dip truffles, I e'er employ this spiral dipping tool. Place the truffle in the chocolate and lift information technology out with the dipping tool. Quickly flip it upside down on a lined baking sail. Yous tin run into exactly how I do this in this video (scroll down for video): dark chocolate chocolate rum truffles. Go to the 1 infinitesimal marking. That's how I dip and neatly release truffles. So easy!

Keywords: chocolate block pops

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