Triple Chocolate Cake Pop

Name: Triple Chocolate Cake Pop
Ingredients: FOR THE CHOCOLATE CAKE:; 1 cup Granulated Sugar; 3/4 cups Plus 2 Tablespoons, All-purpose Flour; 6 Tablespoons Unsweetened Cocoa Powder, Sifted; 3/4 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 whole Large Egg, Room Temperature; 1/2 cups Sour Cream, Room Temperature; 1/4 cups Canola Oil; 1 Tablespoon Vanilla Extract; 1/2 cups Boiling Water; FOR THE CHOCOLATE BUTTERCREAM:; 2 sticks Unsalted Butter, Room Temperature; 2 cups Powdered Sugar; 1 teaspoon Vanilla Extract; 2 Tablespoons Heavy Cream; 1/2 cups Cocoa Powder, Sifted; FOR THE COATING AND DRIZZLE:; 1 pound, 1-2/3 ounces, weight Dark Chocolate Coating Melts; 1 Tablespoon Sprinkles Of Your Choice; 3-5/8 ounces, weight White Chocolate

22 ingredients

10 steps

Ingredients

FOR THE CHOCOLATE CAKE:
1 cup Granulated Sugar
3/4 cups Plus 2 Tablespoons, All-purpose Flour
6 Tablespoons Unsweetened Cocoa Powder, Sifted
3/4 teaspoons Baking Powder
3/4 teaspoons Baking Soda
1/2 teaspoons Salt
1 whole Large Egg, Room Temperature
1/2 cups Sour Cream, Room Temperature
1/4 cups Canola Oil
1 Tablespoon Vanilla Extract
1/2 cups Boiling Water
FOR THE CHOCOLATE BUTTERCREAM:
2 sticks Unsalted Butter, Room Temperature
2 cups Powdered Sugar
1 teaspoon Vanilla Extract
2 Tablespoons Heavy Cream
1/2 cups Cocoa Powder, Sifted
FOR THE COATING AND DRIZZLE:
1 pound, 1-2/3 ounces, weight Dark Chocolate Coating Melts
1 Tablespoon Sprinkles Of Your Choice
3-5/8 ounces, weight White Chocolate

Directions

1

Preheat oven to 350°F. Grease and line an 8-inch square cake pan.
2

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined. Pour in the boiling water, and slowly mix until smooth.
3

Pour batter in the prepared pan, and bake for 20 to 25 minutes. Transfer pan to a wire rack and let cake cool in pan for 15 minutes. Then invert it onto a greased rack. Let cool completely.
4

To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low. Beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
5

To assemble cake pops, prepare 2 cookie sheets lined with parchment paper. Break the cooled cake into a few big trunks by hand, place them into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until the big pieces turn into crumbs. Add about 1 to 1 1/2 cups of frosting gradually into the cake crumbs and blend until the mixture becomes a dough.
6

Use a small cookie scoop, roll dough into evenly-sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes.
7

Melt dark chocolate melts in the microwave gradually, in 10-second intervals and stirring in between. Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat with the remaining cake pops. Refrigerate again for 1 hour.
8

Prepare sprinkles in shallow bowls.
9

Remove cake pops from the refrigerator. Melt dark chocolate melts again briefly in the microwave. Dip each cake pop in the chocolate and gently tap off excess. Place onto a piece of wax paper. Scatter sprinkles immediately and let it dry completely. Repeat with the remaining cake pops.
10

To drizzle white chocolate on cake pops, melt white chocolate in microwave and spoon it into a small piping bag fitted with a small round tip. Make sure all the cake pops are dry with the dark chocolate coating before you drizzle white chocolate lines on them.