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Name: Chocolate cake pops
Total time: 2 h
Ingredients: 125 g all-purpose flour; 200 g sugar; 30 g BAM cocoa powder; 1/2 teaspoon baking soda; a pinch of salt; 120 ml oil; 2 large eggs; 120 ml hot water; 1 teaspoon BAM vanilla paste; 90 g unsalted butter, room temperature; 90 g powdered sugar; 40 g BAM cocoa powder; 2-3 teaspoons whipping cream; 1 kg BAM dark chocolate drops; BAM Decorations

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Chocolate cake pops

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Chocolate cake pops

Chocolate cake pops

(1)

Preparation time: 2 h
Difficulty:
Number of ingredients: 15

How do you make chocolate cake pops? Very easy! Making them is as easy as pie: chocolate sponge + chocolate glaze + pretty decoration = best chocolate cakepops!

With our BAM tips, the preparation is child's play and the chocolate cake pops will undoubtedly be a success:

First of all, bake a single-layer chocolate sponge cake. When doing this, you should not forget the oil, because this will give the sponge more juiciness. Without oil, the chocolate sponge cake becomes dry and just doesn't taste right.
Next, provide enough homemade chocolate filling. Too little filling will make the chocolate cakepops dry and they won't hold their shape. Too much filling will make the cakepops soggy and oily.
Now crumble the sponge cake. This may seem a little strange - first you bake a beautiful chocolate sponge cake and then you crumble it. But the chocolate cakepops won't have the right taste and consistency if you don't crumble the sponge.
Now, mix the chocolate sponge cake and the frosting.
Form the chocolate balls out of it.
Dip the balls in chocolate. Make sure they are evenly shaped so they don't fall off the sticks.

Instead of chocolate cake pops, you can also try the following recipes:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for the sponge cake:

125 g all-purpose flour
200 g sugar
30 g BAM cocoa powder
1/2 teaspoon baking soda
a pinch of salt
120 ml oil
2 large eggs
120 ml hot water
1 teaspoon BAM vanilla paste

for the filling:

90 g unsalted butter, room temperature
90 g powdered sugar
40 g BAM cocoa powder
2-3 teaspoons whipping cream

For the glaze:

1 kg BAM dark chocolate drops

decoration:

BAM Decorations

Instructions:

preparation of the sponge:

Preheat the oven to 180 °C. Grease a 23 cm diameter baking pan. In a large bowl, combine the flour, sugar, BAM cocoa powder, baking soda and salt. In a medium bowl, whisk together the oil, eggs and BAM vanilla paste. Add the wet ingredients to the dry ingredients, add the boiling water and whisk to combine. Now pour the batter into the prepared baking pan. Bake for 25 to 27 minutes or until a toothpick inserted into the center comes out clean. The whole thing can now be left to cool completely as it is - still in the pan - on a wire rack.

preparation of the filling:

Beat the butter with a hand or stand mixer on medium speed until creamy, about 2 minutes. Beat in the powdered sugar, BAM cocoa powder, 2 teaspoons of whipping cream, and BAM vanilla paste on medium speed. Once the ingredients are added, switch to a faster speed and beat for another 3 minutes until everything is well combined. If the mixture seems a little too thick, add another teaspoon of milk/whipped cream.

Crumble the cooled sponge cake over the prepared chocolate mixture in a bowl. When doing this, make sure there are no lumps in the chocolate mixture. Now whisk the ingredients together with a mixer until fully combined. Measure out 1 teaspoon of the wet cake mix at a time, gradually shaping all the dough into balls. Place the chocolate balls on a baking sheet lined with parchment paper. Place the baking sheet with the chocolate balls in the refrigerator for 2 hours or in the freezer for 1 hour.

coating chocolate balls:

Melt the BAM dark chocolate over a water bath. Before coating the chocolate balls, the liquid glaze should be allowed to cool slightly, as the chocolate will crack if it is too hot during the coating process. To coat and decorate, remove only two balls at a time from the baking sheet; the others should remain refrigerated while coating. To further protect the cakepops from slipping off the stick, dip the stick into the melted chocolate before attaching the chocolate ball. Decorations should always be put on the cakepops immediately after coating so that they stay in place.