Chocolate Cake Pops

White chocolate coated cake pops with music themed ribbon tied to stick.

Course: Dessert

Cuisine: American

Keyword: cake pops

Prep Time: 1

Cook Time: 30

Total Time: 1 30

Servings:

Calories: 244kcal

Author: Laureen King

Delicious Chocolate Cake Pops that are homemade with a decadent chocolate cake recipe, buttercream frosting and white chocolate! Gourmet flavor with this made from scratch recipe!

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Ingredients

Chocolate Cake Ingredients

3/4 cup cocoa
1 cup boiling water
1/2 cup + 2 tablespoons cup butter soft room temperature
2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/4 cup sour cream

Buttercream Frosting

1 cup butter room temperature
1 teaspoon pure vanilla extract
4 cups confectioners' sugar powdered sugar
5-6 tablespoons heavy cream

White chocolate coating

2 cups fine quality white chocolate

Instructions

Chocolate Cake

Preheat oven to 350º F. Grease 9 x 13 inch cake pan and dust with flour.
Mix the cocoa with boiling water in small bowl, stir until smooth. Set aside to cool.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and granulated sugar until fluffy.
Add the eggs, one at a time, beating well after each one.
Stir in the vanilla extract.
Gradually add the cocoa mixture.
Blend in the flour mixture, alternating with the milk and sour cream. Mix until combined. (do not over-mix)
Pour the batter into the prepared pan.
Bake for 30-40 minutes, wooden toothpick inserted in center comes out clean.
Cool completely. This recipe will make approximately 50 Cake Pops.

Buttercream Frosting

Using an electric mixer, beat butter until fluffy.
Add the confectioners' sugar and beat until well combined.
Stir in the heavy cream and vanilla extract. Beat until fluffy.

White Chocolate Coating

Melt 2 cups white chocolate in a double boiler. Do not boil or overheat or the chocolate will seize up.

Steps for Constructing Cake Pops

When cake is completely cooled, crumble into pieces in a large bowl.
Add the buttercream frosting - a couple of heaping tablespoons at a time. Add just enough frosting so the cake holds together to form a soft ball. You may not need all the frosting. The consistency should be that of play dough. Too much frosting and the cake pops will not hold together.
Refrigerate the dough for about 30 minutes. This will make the cake pops easier to form into balls.
Use a small cookie scoop to form evenly sized balls. A cookie scoop helps to ensure all the cake pops are the same size. Roll the mixture gently between the palms of your hands to make an even round ball. Place on wax paper or parchment paper covered cookie sheet.
Dip the tip of a lollipop stick into the melted chocolate, then insert into the center of the cake balls. Insert a little less than halfway.
Refrigerate for about 30 minutes to allow the cake pops to firm up and the chocolate to harden on the lollipop stick.
Once firm, carefully dip the cake ball into the melted white chocolate. Do this by holding the lollipop stick and rotating until completely covered with chocolate. Remove from the chocolate and softly tap and rotate until the excess chocolate falls off. Do not tap too hard or the cake ball will fall off.
Place in a styrofoam block or cake pop holder. Refrigerate until coating has hardened.
Store in airtight container in the refrigerator.

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