Chocolate Cake Pop

Updated at: Wed, 16 Aug 2023 21:12:11 GMT

Step 1

Preheat the oven to 350 F. Prepare sheet pan cake by spraying with baking spray or lightly greasing with shortening and lightly flouring.

Step 2

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or bowl of a stand mixer. Whisk to combine thoroughly.

Step 3

Add buttermilk, vegetable oil, eggs, and vanilla to the flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Step 4

Distribute cake batter into a prepared sheet pan. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 5

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely to room temperature.

Step 6

In the bowl of a stand mixer fitted with whisk attachment, whip the butter for 1-2 minutes on medium high speed, or until smooth, creamy and lighter in color.

Step 7

Add shortening and mix well for an additional 2 minutes or until light/white in color.

Step 8

Slowly add 2 cups of powdered sugar. Mix until combined.

Step 9

Add vanilla and 1 cup of powdered sugar at a time and continue mixing. At this point you may need to add 1-2 TBSP of heavy cream to thin frosting. You want frosting to be thick, creamy, and to be able to hold a point.

Step 10

Beat frosting for a couple minutes on low speed with a paddle attachment to help it become light and airy. Stir with spatula and then frost.

Step 11

Add a heaping kitchen Tablespoon of frosting to crumbled cake

Step 12

Mix together, add more frosting if needed.

Step 13

You don’t want to add too much frosting as it will create a too sweet cake pop. You want just enough that the cake will form into a nice evenly round ball of dough.

Step 14

On a prepared baking sheet lined with parchment paper. Roll out 1 oz balls and place on the baking sheet.

Step 15

Refrigerate for 15 minutes, allowing the cake balls to harden.

Step 16

Melt candy melts in the microwave for 10 second intervals. If they need to be thinned you can use hot shortening or heavy cream.

Step 17

Candy melts require agitation to melt, so make sure you stir after each interval.

Step 18

Prepare Cake Ball Sticks by dipping the tip of the stick in the candy melt then poking them into the center of the cake ball. Make sure not to push the stick completely through the cake pop.

Step 19

Then place in the refrigerator for 15 minutes, allow the cake balls and sticks to adhere to each other.

Step 20

While you wait prepare a foam block wrapped in plastic wrap and foil, or if you have a cake pop stand use that.

Step 21

Dip Cake Pops in melted candy melts, I suggest dipping the cake pop straight down into the melt and pulling straight back up. Gently tap the back of your hand to shake of the excess.

Step 22

Now is when you want to apply the desired toppings (sprinkles, nuts, etc.) while cake pops are still wet.

Step 23

Allow cake pops to dry

Step 24

Drizzle with leftover candy melt for a nice touch or design.

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