Monday, March 12, 2012

Double Chocolate Cake Pops

Cake Pops, what a marvel. A cake seem all to difficult to make for you? Cake pops is the one to make. It is messy, delicious but takes a bit of time... but when you pop these little cakelets into your mouth, you'll forget how long you've made them and might even eat all of them so quickly!

The process is to bake a cake, shred it all to crumbs, dump your favorite frosting in there, mix it all up then roll it into balls. You just have to chill the balls a bit for easy dipping.

I had used a one-bowl recipe for Chocolate Cake from Sweetapolita, and also her Chocolate Swiss Meringue Buttercream. My cake pops ended up light, and velvety with the crunch of the chocolate coating. You could probably pop three of them in your mouth and not get sick of chocolate yet.

Double Chocolate Cake Pops

1 9x9" Chocolate Fudge Cake (recipe found below)
1 cup Chocolate Swiss Meringue Buttercream (recipe found below)
Chocolate bar/Chocolate chips (for coating)

1. Cut your cake in half and rub the two of them together until everything has turned into crumbs.
2. Dump your frosting with your cake and mix it well.
3. Take some of the frosted cake into your (well cleaned) hands and roll them into a bowl. Place your rolled balls into a baking sheet covered with parchment paper.
4. Chill them for atleast 30 minutes.
5. Chop your chocolate bar, and melt them along with a teaspoon or two of shortening over a bain marie. When melted, cool it a bit before dipping your cake pops.
6. Take your pops out of the fridge, and drop them into the slightly cooled chocolate. Use a spoon and fork to balance the cake pops in, and let the excess chocolate drip. Drop the now chocolate covered cake pops into the baking sheet.
7. When done, you may place them in the refrigerator to prolong their shelf-life. Or eat them right then and there after the chocolate coating has set. Don't forget to share!

Recipes from Sweetapolita

Chocolate Fudge Cake


1 1/2 cups (180 g/6 oz) all-purpose flour

1 1/2 cups (300 g/ 10 oz) sugar

3/4 cup (90 g/3 oz) dark unsweetened cocoa powder (I just used Hershey's unsweetened Cocoa Powder)

1 1/2 teaspoons (7.5 mL/6 g) baking soda

1 teaspoon (5 mL/4 g) baking powder

1 teaspoon (5 mL/5 g) salt

1/4 cup (60 mL/2 liquid oz) vegetable oil

3/4 cup (190 mL/6 liquid oz) buttermilk

3/4 cup (190 mL/6 liquid oz) hot brewed coffee (I just added more milk/buttermilk, I don't drink coffee)

2 eggs, room temperature, lightly beaten

2 teaspoons (10 mL) vanilla


1. Preheat oven to 350° F (180°C). Prepare one 9x9" cake pan.

2. In bowl of electric mixer, sift all dry ingredients and add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer) and pour into prepared pans. If possible, use a digital kitchen scale and weigh divided batter in pans for even layers. Batter will be liquidy.

3. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 30 minutes. Try not to over bake.

4. Cool on wire racks for 20 minutes, then loosen edges with a small palette knife and gently invert onto racks until completely cool.

Chocolate Swiss Meringue Buttercream

Yield: ~5 cups


300 grams (10 oz) chopped semi-sweet or bittersweet chocolate, melted, and cooled

5 large, fresh egg whites (150 g/5 oz)

1 1/4 cups (250 g/9 oz) sugar

3/4 lb (3 sticks/340 g/12 oz) butter, cut into cubes and cool, but not cold

2 teaspoons (10 mL) pure vanilla extract

pinch of salt


1. Melt chocolate in heatproof bowl over pot of simmering water, or in a microwave-safe bowl in 25 second intervals, stirring in between until smooth. Set aside to cool (you can scrape it out into a new container to speed up cooling).

2. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease.

3. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 150°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

4. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.

5. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together.

6. Add vanilla and salt, continuing to beat on low speed until well combined.

7. Add melted chocolate and mix on medium-low speed until combined.

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