Chocolate Fudge Cake Pops With White Choclate Coating. It was obvious before I even dipped my first cake pop that the coating was way too thick. The thickness weighed down the cake pops, resulting in a number of them falling off the sticks. When I attempted to tap the excess coating off of the cake pops, the thick coating clung to the cake pops.
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. Make the cake: Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. You can cook Chocolate Fudge Cake Pops With White Choclate Coating using 15 ingredients and 14 steps. Here is how you cook that.
Ingredients of Chocolate Fudge Cake Pops With White Choclate Coating
- Prepare of For Chocolate Fudge Cake Batter.
- It’s 3/4 cups of semi sweet chocolate chips.
- It’s 4 ounces of unsalted butter (1 stick), unsalted.
- It’s 3/4 cup of granulated sugar.
- It’s 1/4 teaspoon of salt.
- You need 3 tablespoons of unsweetened cocoa powder.
- Prepare 3 of large eggs.
- Prepare 3/4 cup of all purpose flour.
- You need 1 teaspoon of vanilla extract.
- You need of For White Chocolate Coating.
- It’s 16 ounces of good quality white chocolate, chopped.
- It’s of Extra needed Utems.
- It’s 24 of cake open skewers.
- You need of cake pop baking mold, pictured below.
- Prepare of sprinkles and/or colored sugar for decorating.
Whisk the oil, eggs, and vanilla together in a medium bowl. Dip your cake pops into the chocolate, spooning the chocolate up and over the sides to get a good coating. Remove cake pops from freezer; dip each cake pop in either melted white chocolate or chocolate. Spoon sprinkles or chopped nuts over cake pops before the coating hardens.
Chocolate Fudge Cake Pops With White Choclate Coating step by step
- Preheat the oven to 325. Spray cake pop molds with non stick spray.
- In a mirowave safe bowl melt butter and chocolate until smooth.
- Transfer to a large biwl, cool 5 minutes then add cocoa powder, sugar and vanilla and blend in.
- Add eggs obe at a time and beat in.
- Add flour and salt and stir until blended.
- Spoon batter into bottom half of molds, the half without hiles. Fill almost to the top.
- Secure top part of pan on.
- 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.
- Coat Cake pops.
- Melt white chicolate in microwave until smooth.
- Dip one end of cake pop stupid in chocolate then insert that chocolate covered end in a cake pop.
- Dip each cake pop in white chocolate to coat. Either lay on parchment paper or stand up in a Styrofoam block.
- Decorate with sprinkles and sugar while chicolate is wet. Refrigerate for quick setting of coating.
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My twins requested cake pops for their birthday, the problem is they are allergic to dairy. Everything I've read about cake pops use candy coatings (can't find dairy free coatings) or chocolate for dipping. I can use chocolate (vegan), but they don't like chocolate. Dairy-free white chocolate is virtually non-existent. The Secret to dipping Anything in Chocolate and How to dip cake pops or cake balls in chocolate.
