Chocolate Fudge Cake Pops With White Choclate Coating

Name: Chocolate Fudge Cake Pops With White Choclate Coating
Yield: 24 servings
Cuisine: American
Ingredients: For Chocolate Fudge Cake Batter; 3/4 cups semi sweet chocolate chips; 4 ounces unsalted butter (1 stick), unsalted; 3/4 cup granulated sugar; 1/4 teaspoon salt; 3 tablespoons unsweetened cocoa powder; 3 large eggs; 3/4 cup all purpose flour; 1 teaspoon vanilla extract; For White Chocolate Coating; 16 ounces good quality white chocolate, chopped; Extra needed Utems; 24 cake open skewers; cake pop baking mold, pictured below; sprinkles and/or colored sugar for decorating

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fenway @Fenway

Cake Pops are a really popular cut e way to serve cake. Most cake pop recipes use boxed cake mix, mixing the baked cake crumbled with ready made frosting to make a sticky ball. They are all beautiful but very sweet and I am not a fan of premade frosting. Nortic Ware puts out a cake pop pan and uses a scratch recipe which makes a amazing brownie cake like pop. They need no crumbling or adding of frosting they are delicious pure balls of moist cake. I covered them with good quality white chicolate then decorated them. They are not to sweet, you bite into a moist chocolate fudgy cake with a delicious pure white chocolate coating!

Ingredients

24 servings

For Chocolate Fudge Cake Batter
3/4 cupssemi sweet chocolate chips
4 ouncesunsalted butter (1 stick), unsalted
3/4 cupgranulated sugar
1/4 teaspoonsalt
3 tablespoonsunsweetened cocoa powder
3large eggs
3/4 cupall purpose flour
1 teaspoonvanilla extract
For White Chocolate Coating
16 ouncesgood quality white chocolate, chopped
Extra needed Utems
24cake open skewers
cake pop baking mold, pictured below
sprinkles and/or colored sugar for decorating

Cooking Instructions

1

Preheat the oven to 325. Spray cake pop molds with non stick spray
2

In a mirowave safe bowl melt butter and chocolate until smooth
3

Transfer to a large biwl, cool 5 minutes then add cocoa powder, sugar and vanilla and blend in
4

Add eggs obe at a time and beat in
5

Add flour and salt and stir until blended
6

Spoon batter into bottom half of molds, the half without hiles. Fill almost to the top
7

Secure top part of pan on
8

Bake 15 to 18 minutes with the hole side up until a toothpick inserted in hole comes put just clean. Cool 5 minutes in pan. Then remive from pans to cool completely
9

Coat Cake pops
10

Melt white chicolate in microwave until smooth
11

Dip one end of cake pop stupid in chocolate then insert that chocolate covered end in a cake pop
12

Dip each cake pop in white chocolate to coat. Either lay on parchment paper or stand up in a Styrofoam block
13

Decorate with sprinkles and sugar while chicolate is wet. Refrigerate for quick setting of coating
14

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Written by

fenway @Fenway

on January 12, 2017 01:48

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.