Cake pops are one of the newest trends in deserts. The first time I ‘saw’ a cake pop was on a cool little blog I came across called Bakerella. She has made the cutest and most creative cake pops using boxed cake mix, frosting and candy melts. This method is ideal for making different shapes of cake pops like here or here. But to make round cake pops I prefer using my cake pop baking pan and making a recipe from scratch. I got mine from Bed Bath and Beyond (you can find a similar one here) For a friends baby shower I found a recipe for a German Chocolate Cake with a Chocolate Ganache Icing that I thought would make a perfect little cake pop! (You can check out the DIY decorations and gift from that baby shower here, here, here and here!)
I took this recipe (from The Complete Canadian Living Baking Book) and modified it, using the chocolate ganache icing as a filling (filling the cake pop mold 1/4 with cake mix, then a drop of ganache filling and covering with more cake mix.)
Here’s the complete recipe:
4 oz bittersweet chocolate, chopped
1/2 cup water
1 cup butter, softened
1 1/2 cups granulated sugar
2 tsp vanilla
2 cups all-purpose flour
1 tsp each baking powder and baking soda
1/2 tsp salt
1 cup sour cream *(I substituted plain greek yogurt)
8 oz bittersweet chocolate, chopped
3 tbsp butter
2 tbsp corn syrup
1 cup whipping cream
1. In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate with water, stirring until smooth; let cool to room temperature, about 30 minutes.
2.In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each. Mix in vanilla and chocolate mixture.
3. In separate bowl, whisk together flour, baking powder, baking soda and salt. With wooden spoon, stir into butter mixture alternately with sour cream (greek yogurt), making 3 additions of dry ingredients and 2 of sour cream (greek yogurt).
4. Ganache filling: Place chocolate, butter and corn syrup in heatproof bowl. In saucepan, bring cream just to boil; pour over chocolate, whisking until melted and smooth. Let cool to almost room temperature.
5. Scoop chocolate cake mix into (greased) cake pop pan, about 1/4 full. Drop about a 1/4-1/2 tsp of chocolate ganache filling and then cover with chocolate cake mix.
6. Bake at 350F (180C) until cake tester inserted in centre comes out clean, about 18-20 minutes. Let cool on racks and then place in the fridge to prepare to decorate.
7. Melt candy melts in the microwave or in a heat safe bowl over a saucepan of hot water. Dip cake pop stick in the candy melts and stick into the cake pop. Place back in the fridge.
8. Take out each cake pop and dip in the melted candy melts covering each one. Using a spoon while twirling cake pop can help to spread the candy melts evenly. Place on platter and put back in the fridge to allow candy melt shell to harden.
Leftover cake pops? I usually end up with lots of cake pops so I only dip what I need and freeze the remainder for future use. (I ended up using some of the frozen leftover cake pops, dipping them in melted chocolate and taking them to a little potluck. I forgo the cakepop stick this time and just served them in a white serving bowl. I loved that I could just take the cake pops out of the freezer, dip them in the chocolate and they were ready to go! Such a timesaver, and they were delicious!)
These were definitely a hit at the baby shower! I loved how the chocolate ganache filling added just a little bit of a goey centre to this cake pop and added even more chocolate goodness! And for anyone that loves chocolate, more chocolate is NEVER a bad thing! lol.
What’s your favourite cake pop recipe? Do you prefer using a cake pop pan or the cake and frosting method? Leave your comments below 🙂