Dessert AmericanEggsChocolateVegetarian

Chocolate Cake Pops

Name: Chocolate Cake Pops
Prep time: 140 min
Cook time: 100 min
Total time: 240 min
Yield: 55 cake pops
Cuisine: American
Ingredients: 16 tbsp (277g) unsalted butter, cold; 2 cup (397g) granulated sugar; 2 cups (241g) Unbleached All-Purpose Flour; 0.5 cup (43g) cocoa powder; 1.25 tsp salt; 1 tsp baking soda; 0.5 cup (113g) buttermilk or yogurt at room temperature; 2 large eggs; 1 tsp vanilla extract; 1 cup (227g) hot water; Buttercream Frosting: 6 tbsp butter, softened; Buttercream Frosting: 2.67 cups powdered sugar; Buttercream Frosting: 0.5 cup cocoa; Buttercream Frosting: 0.33 cup milk; Buttercream Frosting: 1 tsp vanilla extract; Other Ingredients: 0.25 cup cups chocolate baking chips; Other Ingredients: 0.25 tsp shortening; Other Ingredients: ~58 round paper lollipop or wooden craft sticks; Other Ingredients: 2 cups chocolate melting chips (trust me do not accidentally use baking chocolate instead. It doesn't go well.)

Prep: 140 min

Cook: 100 min

No ratings yet — be the first!

Contains:DairyEggGluten

High FODMAPTriggers: Milk, yogurt or soft cheese, Wheat flour

Fructans · Lactose

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

IngredientsCake

Directions

1
Cake: 1. Preheat your oven to 350°F. Grease and flour a 9" x 13" pan
2
Melt the butter; stir in the cocoa and hot water. In a separate bowl, combine the flour, sugar, baking soda, and salt
3
Pour the cocoa mixture over the dry ingredients, stirring to blend. Beat in the buttermilk or yogurt, eggs, and vanilla. Pour the batter into the prepared pan
4
Bake the cake for 30 minutes , or until it tests done (the cake will begin to pull away from the edge of the pan). Remove the cake from the oven and cool it on a rack.
5
Buttercream Frosting: 1. Beat the butter in a bowl until it is light and fluffy
6
In a separate bowl, mix the powdered sugar with the cocoa. Blend the sugar cocoa mixture with the butter and milk (alternating the two), beat well after each addition.
7
Beat until smooth. Blend in vanilla.
8
Cake Pops: 1. Crumble the Cake into a very large bowl. Add the buttercream frosting. Beat with an electric mixer on low speed until combined.
9
Using a small scoop or spoon, drop the mixture into 1 1/2 inch mounds onto waxed paper-lined baking sheets. Roll mounds into balls, then freeze for 30 minutes.
10
In a small microwave-safe bowl, combine the chocolate baking chips and the shortening.
11
Cook on medium power for 1 minute. After, remove and stir until smooth.
12
Dip one end of each stick into the melted chocolate and poke sticks into the cake balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes or until balls are firm.
13
In a small microwave-safe bowl, heat the MELTING chocolate on medium power for 1 minute. Remove and stir.
14
If not it is not melted, them return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Set aside.
15
Working in batches, dip the frozen balls into the melting chocolate. Allow excess to drip off. Place on prepared baking sheets.
16
Let stand for 30 minutes or until chocolate is set. After chocolate is set, transfer to a storage container and store, covered, in the refrigerator for up to 1 week. Let stand at room temperature for at least 30 minutes before serving.

Diets

Fits as written

Vegetarian
Pescatarian
Nut-free
Halal-friendly
Low-sodium

Works with easy swaps

Vegan (5)

(277g) unsalted butter, cold → plant-based butter
(113g) buttermilk or yogurt at room temperature → plant milk with 1 tbsp lemon juice per cup
large eggs → flax egg (1 tbsp ground flaxseed + 3 tbsp water each)
butter → plant-based butter
milk → unsweetened plant milk (oat, soy or almond)

Gluten-free (1)

(241g) Unbleached All-Purpose Flour → gluten-free all-purpose flour blend

Dairy-free (4)

(277g) unsalted butter, cold → plant-based butter
(113g) buttermilk or yogurt at room temperature → plant milk with 1 tbsp lemon juice per cup
butter → plant-based butter
milk → unsweetened plant milk (oat, soy or almond)

Egg-free (1)

large eggs → flax egg (1 tbsp ground flaxseed + 3 tbsp water each)

Low FODMAP (3)

(241g) Unbleached All-Purpose Flour → gluten-free all-purpose flour blend
(113g) buttermilk or yogurt at room temperature → lactose-free milk with 1 tbsp lemon juice per cup
milk → lactose-free milk

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.