Chocolate cake pops with butter cream
An amazing kids-friendly recipe! Let's bake these delicious cake pops with them. A recipe by Dimitris Skarmoutsos.
3520
Chocolate cake pops with butter cream

INGREDIENTS

100 gr all-purpose flour 20 gr cocoa powder 140 gr confectioner’s sugar 40 gr Horio soft unsalted with cow butter, softened salt 1 1/2 tsp baking powder 120ml full fat milk 1 egg 1/4 tsp vanilla extract

INGREDIENTS For the butter cream

125 gr Horio soft unsalted with cow butter, softened 1 tsp vanilla extract 300 gr confectioner’s sugar 2 tsp full fat milk

INGREDIENTS For the chocolate glaze

200 gr dark chocolate 200 gr white chocolate Decorative truffles

DIRECTIONS

  1. Preheat oven at 170C and apply 12 paper cups in muffin sheet.
  2. Mix flour, cocoa powder, sugar, baking powder, salt, Horio soft unsalted with cow butter in a bowl until mixture becomes sand-like.
  3. In another bowl mix milk, egg and vanilla extract. Slowly add in flour mixture.
  4. Mix all ingredients until smooth. Put in paper cups and bake for 20-25 minutes.
  5. Let cool on a rack and then refrigerate for the whole night.
  6. For butter cream: Put Horio soft unsalted with cow butter in a large bowl and mix until creamy.
  7. Slowly add sugar with mixer still running. Add milk and vanilla extract until fluffy.
  8. Take cakes form the fridge and rub them until they become crumbs. Mix some butter cream along so that it gets more pliable.
  9. Roll into balls and arrange in a baking sheet. Put sheet in fridge for 30 minutes so they will become firm.
  10. In different bowls, melt dark and white chocolate.
  11. Dip a stick in any chocolate you wish and then push it into a cake ball. Once finished with all the balls, dip them in chocolate to fully cover the ball. Drizzle with truffles if you wish.
  12. Let cool and serve.