Homemade Chocolate Cake Pops Recipe

Crumbled chocolate cake is blended with icing, rolled into balls, and dipped in molten chocolate. Assembly is necessary, but chocolate cake pops are worth it! 

– 1 cup all-purpose flour spooned & leveled (125 grams) – ¼ cup plus 2 tablespoons unsweetened natural cocoa powder (30 grams) – ¾ teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – ½ cup packed light brown sugar (100 grams) – ½ cup granulated sugar (100 grams) – ⅓ cup canola or vegetable oil (80 ml) – ½ cup buttermilk (120 ml)


– 1 large egg – 1 teaspoon pure vanilla extract – ½ cup boiling water (120 ml) – 1 teaspoon instant espresso powder optional but recommended


Making chocolate cake: Preheat oven to 350°F (180°C). Line a 9-inch round cake pan with parchment paper and grease with nonstick cooking spray.


Mix the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mix brown and granulated sugars. Mix the oil, buttermilk, eggs, and vanilla until just mixed.


Combine instant espresso powder with ½ cup of hot water and stir until dissolved. Add to bowl and whisk until just mixed. A thin batter. Put batter in cake pan.


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


Cool in the pan on a wire rack for 30 minutes after removing from the oven. Carefully take the cake from the pan and cool it on a wire rack after knife-ing the outside.


Also See: 

Chocolate Chip Pudding Cookies Recipe

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