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Chocolate Cake Pops

This document provides instructions for making chocolate cake pops. It first provides a recipe for making chocolate cake. It then provides instructions for making cake pops by mixing together pieces of the chocolate cake with peanut butter, forming balls on lollipop sticks, freezing them, and then dipping them in melted dark chocolate. The cake pops are then decorated and refrigerated until the chocolate hardens.

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Gabriela Tohat
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54 views1 page

Chocolate Cake Pops

This document provides instructions for making chocolate cake pops. It first provides a recipe for making chocolate cake. It then provides instructions for making cake pops by mixing together pieces of the chocolate cake with peanut butter, forming balls on lollipop sticks, freezing them, and then dipping them in melted dark chocolate. The cake pops are then decorated and refrigerated until the chocolate hardens.

Uploaded by

Gabriela Tohat
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Chocolate Cake Pops

Preparation
Chocolate Cake
1. Preheat oven to 350°F. Line a baking pan (approx. 9 in. x 13 in.) with parchment and set aside.
2. Place peanuts into mixing bowl and grind 5 sec/speed 10. Transfer to a bowl and set aside.

3. Place dates into mixing bowl and chop 5 sec/speed 10. Transfer to bowl with reserved chopped peanuts and set aside.

4. Insert butterfly whisk. Place eggs, oil, vanilla and buttermilk into mixing bowl and mix 1 min/speed 3.

5. Add flour, cocoa powder, reserved chopped dates and peanuts, baking soda, baking powder and salt and mix 30 sec/speed
3. Remove butterfly whisk. Transfer batter to prepared baking pan and bake 20-25 minutes (350°F) or until a skewer inserted
into center of cake comes out clean. Allow to cool completely. Cut cake in pieces. Clean mixing bowl.

Cake Pops
1. Place freeze-dried raspberries into mixing bowl and grind 10 sec/speed 10. Transfer to a small bowl and set aside.
2. Place peanuts into mixing bowl and chop 5 sec/speed 5. Transfer to a small bowl and set aside.

3. Place reserved chocolate cake pieces and peanut butter into mixing bowl and with aid of spatula mix 30 sec/speed 5. Scrape
down sides of mixing bowl with spatula and with aid of spatula mix a further 30 sec/speed 5. Transfer dough to a work surface and form into
a ball. Cover with cling wrap and freeze 20 minutes.

4. Remove dough from freezer. Divide dough and shape into 20 balls, then insert 1 lollipop stick into each ball. Place cake pops on a
plate and freeze 15 minutes. Clean mixing bowl.

5. Place dark chocolate into mixing bowl and chop 15 sec/speed 8. Scrape down sides of mixing bowl with spatula.

6. Add oil and melt 3 min/120°F/speed 1. Scrape down sides of mixing bowl with spatula and melt a further 2 min/120°F/speed 1.
Transfer to a bowl.

7. Immerse each cake pop in melted chocolate, rotating them so they are evenly covered with a thick layer of chocolate. Hold them
over the bowl and turn so excess chocolate drains. Decorate with reserved freeze-dried raspberry powder, chopped almonds, shredded
coconut or sprinkles. Place cake pops in a jar or a piece of Styrofoam (approx. 10 in. x 8 in.) and refrigerate until chocolate hardens.

8. Serve immediately or store in refrigerator until serving.

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