Aspiring Bakers #7: Simple Chocolate Cake Pops

I had always wanted to try out Bakerella’s cake pops but I am the kind of person that jumps on the bandwagon after the hype. (Am now thinking of macarons…I’m just that outdated…sigh) Anyways, I’ve finally tried making the cute cake pops and it was definitely a fun process!!!

Pardon the poor quality of the pictures. I forgot my camera and had to take the pictures using my Sis's phone.

Chocolate Ganache

Recipe adapted from Savory Sweet Life

Ingredients:

170 g	Semi-sweet chocolate chips
120 ml	Heavy cream

Method:

1.      Place chocolate pieces in a large bowl.

2.      Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate.

3.      Stir until completely mixed and glossy.

4.      Allow the ganache to complete cool and set up. The longer you allow the ganache to cool, the thicker it will set.

Chocolate Cake

For the chocolate cake, I used the chocolate cupcakes’ recipe. Reduced the sugar to 60 g.

Method:

1.      Preheat oven to 375°F (190°C).

2.       Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.

3.      Add eggs, one at a time, beating until well combined.

4.      Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.

5.      Measure out the milk and vanilla and stir to combine

6.      Sift in about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between sifted dry and wet and finishing with the dry.

7.      Pour batter into cake pan. Turn oven down to 350°F (170°C) degrees and bake cake for about 25-30 minutes or until a cake tester comes out clean.

8.      Remove the cake and let it cool down completely.

Assembly:

1.      Crumble the chocolate cake in a mixing bowl. (I just gnashed them with my hands…muahaha!)

2.      Add chocolate ganache to the cake crumbs and mix well. (I added about half of the ganache in first then added a little more to form the dough.)

3.      Shape the dough into little balls. (Mine are about 1 tablespoon in size)

4.      Place the balls in the freezer for about 15 minutes. It is very important that the cake balls are cold so they are easier to work with later on.

5.      While the cake balls are chilling, melt the chocolate. I just popped the cooking chocolate (semi-sweet) into the microwave on high heat. Stirring it every 30 seconds until the chocolate are completely melted.

6.      Dip the tip of the lollipop stick (I used bamboo skewers) into the melted chocolate. Push the lollipop stick into the cake balls (not too deep).

7.      Dip the cake pop into the melted chocolate to coat the cake ball. Tap off excess coating gently. Note: Do not twirl the cake ball when coating with chocolate, it might fall off the stick.

8.      Let it dry a little before coating it with any decorations you like. Stand the cake pops in a styrofoam slab and leave it in the fridge. (I used colander)

Notes:

1.      I’m a slow worker, so the cake balls became soft and was harder to work with while the melted chocolate got thicker halfway through the process. I had to pop the cake balls back into the freezer for a few minutes and reheat the chocolate.

2.      Melt your chocolate in a deep bowl. So when coating, all you have to do is just dip the cake balls straight into it and got it all covered.

3.      I tried twirling the cake balls when coating – it’s fine as long as the cake balls are hard (cold) enough!

4.      I stored the cake pops in airtight containers and they were fine – not out of shaped or deformed.

I am submitting this to Aspiring Bakers #7: Chocolate Delight (May 2011) hosted by DG from Tested & Tasted. Join in the chocolaty fun! Info can be found here.