My first attempt at cake pops. I was looking online for the perfect recipe for a lovely chocolate truffle textured cake pop. I found it and had to try it before my daughter’s FIRST birthday so that it can be perfect on the day. You should definitely try this one out, it takes a bit longer than baking your cake pops in the mould but it’s most definitely worth the work and wait!
Vegan Dark Chocolate Cake Pops
1 recipe Wacky Cake, prepared with Dutch process cocoa powder
1 recipe Shiny Chocolate Icing, prepared with Dutch process cocoa powder
1 (12 oz) bag Ghirardelli semisweet chocolate chips
1 tablespoon coconut oil
Sprinkles/nonpareils/cookie crumbs/other decorations of choice
50-70 lollipop sticks
Optional packaging supplies:
50-70 clear treat bags
Curling ribbon or twist ties
**Veronica’s notes: I used only 2/3 of my Wacky Cake for this and still got more than 50 cake pops, so unless you need enough to feed an army, feel free to enjoy some of the cake before making it into cake pops. If you do use the entire cake, you may need a second bag of chocolate chips. Also, many canned frostings are naturally vegan, so if you prefer, you can save yourself a step and purchase a can of dark chocolate frosting to use in this recipe. **
1. Pull off chunks of cooled cake and process them in a food processor in batches until fine crumbs, putting the crumbs in a large bowl.
2. Add 1 cup of the icing and mix up with your hands until the icing is completely incorporated. You will most likely need more, but it is better to start with less than to add too much right off the bat. I added more after taking this photo, using about a cup total, and I should have used a little more–the dough was a little stiff and should have been less thick.
3. Roll into balls the size of walnuts (a small cookie scoop works well for portioning–mine fits a tablespoon of dough) and place on a cookie sheet. Cover with plastic wrap and refrigerate two hours or overnight.
4. Gently melt chocolate with the oil in a double boiler or in the microwave. If using the microwave, stir every fifteen seconds after an initial 30 seconds. Once chocolate is mostly melted, remove from heat and stir, stir, stir, until the residual heat melts the rest of it. Don’t overheat your chocolate or it will become too thick to dip your pops.
5. Remove cake balls from refrigerator and dip one end of the lollipop sticks into the chocolate, then insert half way into each ball. Once there are sticks in all the balls, place the tray in the freezer for a while and take them out one by one to dip so they stay cold during the dipping process.
6. Take each by the stick and dip into the chocolate, tapping off excess, apply sprinkles if you wish, then insert into foam block to set up. Repeat until all pops are dipped.
7. Place your foam block in the refrigerator or freezer to set the chocolate. Once it’s hardened, you can arrange them on a platter or package them individually by slipping a small plastic treat bag over the top and tie it with a ribbon. The chocolate coating on these melts at a lower temperature than regular candy coating, so store in the refrigerator until ready to serve.
You can find the link to veronica’s recipe here: http://veronicascornucopia.com/?s=vegan+cake+pops