Fudgy Chocolate Cake Pops

Fudgy Chocolate Cake Pops

Posted 2013-03-12 by Natasha Stewartfollow
I fiddled around with a lot of cake and icing combinations until I found something I was really happy to use with cake pops. Despite what new cake pop pans will have you think, cake pops are actually cake crumbs and icing mixed together. It's important to not only have a delicious cake, but also a good icing that has the right consistency.

These cake pops are fudgy, and with each one you get a bite sized moist ball of cake.

Preparation Time: 2 hours
Cooking Time: 25-35 minutes
Makes: 60 cake pops


60g Dark Chocolate
15g Unsweetened Cocoa Powder
125ml Cup Boiling Water
145g Plain Flour
1 tsp Baking Powder
1 tsp Baking Soda
Pinch of Salt
110g Unsalted Butter
200g White Sugar
2 Eggs
1 tsp Vanilla Bean Paste
125ml Milk

70g Dark Chocolate
40ml Milk
60g Unsalted Butter
225g Icing Sugar
Pinch of Salt
1 tsp Vanilla Bean Paste

Cake Pops
Canola Oil
375g Milk Chocolate Melts
100s & 1000s and cachous for decorating



  • Preheat the Oven to 180ยบ.

  • Place the dark chocolate and cocoa powder in a heat proof bowl, and then pour boiling water over the top. Stir until they have all melted together.

  • Mix flour, baking powder, baking soda, and salt in a bowl.

  • Cube buter, and then use a paddle beater and mix till smooth.

  • Add the sugar, and cream. Then add the eggs one at a time.

  • Add the vanilla bean paste and the melted chocolate, and beat till combined.

  • Add the milk and flour in alternate batches, and beat until combined.

  • Transfer to a silicon cake pan, or a lined cake tin. Bake in the oven for 25-35 minutes, or until you can insert a skewer into the centre that then comes out clean.

  • Remove from the oven and place on a wire rack to cool.

  • Frosting

  • Melt the chocolate in the microwave, stirring between 20 second intervals. Let it cool, slightly.

  • Add all ingredients except butter in an electric mixer, and use the paddle beater to combine.

  • Then cube butter and add to frosting. Mix until smooth.

  • You can add more milk or more icing sugar to adjust consistency.

  • Cake Pops

  • Break up cake in a large bowl. Crumb with your fingers, and then process with a stick mixer. This will make sure your cake pops are smooth, large lumps can also prevent them from holding their shape as well.

  • Add a few scoops of frosting, and mix together with your hands.

  • It's very important to get the right consistency with the cake pops. You need enough frosting so the balls stick together, but you don't want too much that they fall off the stick.

  • I like to make a test ball, and then press a finger into the middle. If the ball cracks you need a bit more frosting.

  • Once you've got the right consistency, start rolling your balls.

  • Cover with glad wrap, and stick in the fridge.

  • Melt your chocolate in a deep microwave safe container. Melt in 20 second intervals, stirring in between.

  • Once the chocolate is melted, dip your cake pop sticks about 1 1/2cm into the chocolate. Then push them into the centre of the balls, going about 3/4 of the way into the ball. Leave for chocolate to set.

  • Add about a tablespoon of canola oil to the rest of the melted chocolate, and stir through.

  • One by one dip the cake pops into the chocolate, make sure you're covering the entire ball. If the chocolate is too thick you can add a little bit of extra canola oil. Don't add too much because otherwise the chocolate won't set properly.

  • Tap the side of the stick to get rid of any excess chocolate, and then dip in 100s and 1000s or cachous.

  • Stand cake pops in a polystyrene bock, or a cake pop stand, and let the chocolate dry.

  • Once the chocolate is set, the cake pops are ready to eat. They should have a hard chocolate casing with a fudgy chocolate ball on the inside.

  • These are perfect for parties or just special treats. Kids definitely love them, but cake pops are for everyone to enjoy!


    223166 - 2023-07-17 06:45:01


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