Cake pops maison au chocolat

Ingrédients

• 1 cup all-purpose flour (spooned & leveled (125 grams))
• 1/4 cup plus 2 tablespoons unsweetened natural cocoa powder ((30 grams))
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup packed light brown sugar ((100 grams))
• 1/2 cup granulated sugar ((100 grams))
• 1/3 cup canola or vegetable oil ((80 ml))
• 1/2 cup buttermilk ((120 ml))
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup boiling water ((120 ml))
• 1 teaspoon instant espresso powder (optional but recommended)
• 1/4 cup unsalted butter (softened (1/2 stick; 60 grams))
• 3/4 cup powdered sugar ((90 grams))
• 2 tablespoons unsweetened cocoa powder (sifted (10 grams))
• 1 tablespoon milk ((15 ml))
• 1/4 teaspoon pure vanilla extract
• 16 ounces semi sweet chocolate ((I used 4, 4oz Ghiradelli Semi Sweet Chocolate Bars))
• 1 tablespoon refined coconut oil ((14 grams))
• Optional: sprinkles or chopped nuts (as decoration)

Préparation

1. 1

   To make the chocolate cake: Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with nonstick cooking spray, line the bottom of the pan with parchment paper, and set aside.

2. 2

   In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the brown sugar and granulated sugar until well combined. Then, add the oil, buttermilk, eggs, and vanilla extract and mix until just combined.

3. 3

   Add the instant espresso powder to the ½ cup of boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin.

4. 4

   Pour the batter into the prepared cake pan.

5. 5

   Bake for 28 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly touched.

6. 6

   Remove from the oven and transfer to a wire rack to cool in the pan for 30 minutes. Run a knife around the outside of the cake, then carefully remove the cake from the pan, and place on a wire rack to cool completely.

7. 7

   To make the chocolate frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.

8. 8

   Add the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for 1 to 2 minutes or until fully combined.

9. 9

   Add the cocoa powder and mix until well combined. Stop and scrape down the sides of the bowl, then mix in the milk and vanilla extract on medium speed until everything is fully combined.

10. 10

    To make and assemble the cake pops: Crumble the cake into small pieces into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add ½ cup of the chocolate frosting to the bowl (freeze the rest for another use!), and mix until fully combined, the mixture should resemble cookie dough.

11. 11

    Roll the cake-pop mixture into 1-tablespoon sized balls and place on a parchment-lined baking sheet. Freeze for 1 hour.

12. 12

    Add the chopped semi-sweet chocolate and coconut oil to a large microwave safe bowl. Microwave in 30 second intervals, stirring well between each one, until completely melted and smooth.

13. 13

    Transfer some of the melted chocolate into a tall cup that is wide enough to dunk a cake pop into. You will refill this cup with chocolate as you work. Allow the melted chocolate to cool slightly, about 10 minutes, before proceeding.

14. 14

    Remove 4 to 5 cake balls from the freezer at a time, to prevent them from defrosting before dipping in the chocolate.

15. 15

    Dip the end of a lollipop stick about ½-inch into the melted chocolate (I used 4-inch sticks), then into the center of a cake ball so it’s ¾ of the way in. Then, dip the cake pop into the melted chocolate, so the entire cake pop is covered in chocolate (not the stick). Gently tap the stick a few times and rotate it to remove excess chocolate. If adding sprinkles, add right after the cake pop is dunked in the chocolate and the excess chocolate is tapped off. Stick into a styrofoam block and allow to set.

16. 16

    Repeat with the remaining 3 to 4 cake balls that are out of the freezer. Then slowly take out more cake balls as needed until all of the cake pop balls are coated in chocolate.

17. 17

    Allow chocolate-covered cake pops to set at room temperature for at least 30 minutes.