Belgian Chocolate Cake Pops

Belgian Chocolate Cake Pops

Mmmmmm, I could lick one right now!
Cake pops – not something I thought I’d ever try until the boys asked for one recently.  So, on Sunday, I decided to experiment.  I had some chocolate cake in the freezer I’d been waiting to use, some chocolate in the cupboard and a whole host of decorations.
It’s not as easy as it looks!
Firstly, I think they were slightly too big – they felt a bit heavy on the lolly stick.  BUT the technique of dipping your stick in chocolate before popping into the cake worked a treat!
Secondly, dipping smoothly is harder than it looks.  PLUS I microwaved my chocolate and wished I had been old fashioned and used the ‘bowl over a pan’ method.  The microwave left lumpy bits in my chocolate – I was NOT happy!
Thirdly, if you’re not a semi-pro or pro, what the hell do you stand these things up in?!!  The cup felt somewhat precarious!
Nonetheless, I enjoyed making these and will do again… maybe little macarons on sticks?
Maybe everything should be little, on sticks? Hmmmm.

Belgian Chocolate Cake Pops
You will need crumbled chocolate cake – preferably a good, moist sponge.  I used left-overs of this chocolate cake recipe… Obviously it didn’t have the topping on it though!

Chocolate Tray Bake Cake
340g (1 and 1/3 cups PLUS 2 tbp) unsalted butter
340g (3 and 1/3 cups) caster sugar
6 eggs
280g  self-raising flour (2 cups PLUS 1/3 cup) (or plain flour, with baking powder/soda added)
60g (1/2 cup) cocoa powder
60g (1/3 cup) dark chocolate
60g (1/3 cup) milk chocolate
Good, generous squeeze of Golden Syrup

* Preheat oven to 180 degrees C / Gas 4.
* Grease and line a ten inch square cake pan.
* Beat together the butter and sugar until light and creamy.
* Beat the eggs, then add to the butter/sugar gradually.  If it curdles, add a small spoonful of flour.
* Sift together the flour and cocoa powder.  Slowly mix the flour/cocoa powder into the butter/sugar/egg mixture until combined.
* Spoon the mixture into the tin and bake for 45 – 60 mins.  Keep checking it towards the end of baking – it is done when you can insert a skewer into the centre and it comes out clean.
* Allow to cool a little then turn onto a wire cooling rack.
* Melt the chocolate and treacle over a gentle heat in a small pan.  Allow to cool slightly.
* When the cake is cold, pour over the chocolate fudge mixture.  Ensure it is nice, thick and even.  Allow to cool.

Back to Cake Pops….
* Crumble some cake into a bowl.  I didn’t weigh mine, I just used a good couple of handfuls.
* Mix in some buttercream (I used 40g butter, 80g icing sugar).
* Make little balls in the palm of your hand.  Place on a baking sheet and pop in the fridge.
* Melt a little chocolate.
* Dip the end of your lolly stick into the chocolate and poke into the cake pop.
* Leave to set hard.
* Melt more chocolate in a small, deep cup.  Dip in your cake pop and stand in a cup or cake pop holder.  When you have dipped all of them, sprinkle with your choice of decoration!
VOILA!!

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About Scrap Kittie

A sewing and baking addict, vegetarian animal-lover, teacher. And an avid music fan...all the wrong sorts of music. Hence the blog was nearly called 'Hot Cake' after The Fall's song.
This entry was posted in Buttercream, Cake Pops, Chocolate, Chocolate sponge cake, Dark chocolate, Sponge cake, Tray Bakes and tagged , , , , , , , . Bookmark the permalink.

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