They're the perfect amount of cake in one easy go. (okay okay my chocaholic friends may disagree, saying bigger is better, but for me, these little balls of chocolatey goodness are the prefect size).
I however do not put my pop on sticks. I suppose this defeats the point but I just can't. You know how some people can't bear the sound of nails on a black board? Well I cannot even handle the thought of a wooden stick between my teeth. Just writing this has set my skin on edge, giving me goosebumps over my entire body. I don't know why. That and cottonwool. The thought of cottonwool between my teeth.. okay no, this is too much for me to even write.
So back to stick-less cake pops.
For my cake pops I use a cake pop tin as opposed to baking the cakes then breaking them up and crushing them into balls. This is quick and easy and much less messy...
Chocolate covered, chocolate, stick-less, cakepops
For the cake pops I follow this delicious chocolate cake recipe below.
Once they are properly cooled, it's time to prep the chocolate.
Melt your baking chocolate ( I use 1 slab, but the slab is VERY big so its enough) in the microwave. Leave just one block of chocolate un-melted and stir this in at the end. I read that this is meant to help the chocolate keep it's shine and correct consistency due to some scientific reaction, but I'm no scientist, so I can't actually be sure. I just do it anyway...
Once the chocolate is melted and you have stirred in the one hard block, add your powdered food colouring. (I used black in support of our local Rugby team's colours as my friends were all coming over for the game). Specifically use powdered colour so that you do not add liquid to the mixture.
|Roll pop in the chocolate|
|Allow chocolate to run off, so that its not too thick.|
And then it's as easy and sticking a wooden skewer into your cooled cake pop, swirling it in the runny chocolate, and delicately dropping into onto a tray covered in parchment paper. I do a few pops, decorate, then move them into the fridge as you want to keep them cool so that the chocolate hardens.
|Drop onto tray and decorate.|
Refrigerate for at least one hour then serve!
Chocolate cake pops
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
- Heat oven to 180C. Grease cake pops tin.
- In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
- Stir in boiling water (the batter will be thin, don’t worry, this is right).
- Fill bottom half of cake pops tin entirely, then close with lid.
- Bake pops for approximately 10-12 minutes.
- Cool completely on wire rack before coating in chocolate.
|The Boyfriend wanted to help so stepped in as chocolate dipper.|