Easy Chocolate Cake Pops with Chocolate Glaze makes for the perfect dessert bites for any occasion. Valentine’s Day is around the corner and I figured a great way to feed a crowd without the hassle of cutting a cake are these easy chocolate cake pops with chocolate glaze and festive sprinkles. Trust me, they disappeared fast!
For The Chocolate Cake Recipe
To start, I am a big believer that everything home just taste better. To clarify, this is why I am finally sharing my favorite cake recipe using coffee and espresso powder for the best chocolate cake you have ever tasted! Even if coffee is not your thing, the coffee itself helps enhance the chocolate flavor. I can guarantee some of your favorite chocolate desserts have some sort of coffee product in them. This is a well kept “secret” in the baking world. One alternative is you can skip the piping hot coffee and go for the boil water instead, but this reminds me using water over stock when making soup. All things considered this is still an incredible cake!
Take The Short Cut
I say this all the time, I am never above a short cut! Grab your favorite cake and icing at the store and follow the method. With this in mind simply bake the cake, add your frosting, rolling into balls then freeze. You can easily make these cake balls without baking your cake from scratch! Your secret is safe with me! Generally speaking, I tend to love the process of baking but this is why I do what I do. Now, for large crowds, I will be honest and tell you anything over 25 cake balls I would use a box mix as well. SHHH!
The Assembly Process
Stick with adding in half of the frosting first to the cake balls. I like mine a little fluffy versus super dense. You can see in the video below that these easy chocolate cake pops with chocolate glaze are a bit fluffy without too much frosting. In short, if you prefer a cake pop that is more dense you will add in all the chocolate frosting. A good use for any left over is devour the rest by the spoonful. HA!
The Chocolate Glaze
For your easy chocolate cake pops with chocolate glaze I used a combination of bittersweet chocolate and unsweetened chocolate. Ultimately, the unsweetened chocolate has zero fat compared to the bitter sweet and semi-sweet so it tends to thin out your mixture without adding coconut oil. The coconut oil sometimes makes the mixture too thin where you want a semi-thick chocolate coating. I tend to keep extra chocolate on hand and add in a ratio of 3:1 bitter sweet chocolate to unsweetened chocolate if more chocolate is needed. Low and slow is the way to melt the chocolates, this requires a little patience. In any event, I highly recommend a double boiler but if that is not handy, a small sauce pans works great!
How to make Easy Chocolate Cake Pops With Chocolate Glaze
Easy Chocolate Cake Pops with Chocolate Glaze
Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/2 cup oil
- 1 teaspoons vanilla extract
- 1/4 teaspoon espresso powder
- 2 cups granulated sugar
- 1 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 cup piping hot coffee, or water
- 1/4 cup mini chocolate chips
For The frosting:
- 6 tablespoons unsalted butter, softened
- 3 cups confections sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk, any
- 2 tablespoons heavy whipping cream
For the Chocolate Glaze:
- 2 1/2 cups bitter sweet chocolate
- 1 3/4 cup unsweetened chocolate
Directions
- Pre-heat oven to 350 degree F. Line two 9-inch cake pans with parchment paper or liberally grease two 9-inch cake pans. Set aside.
- In a large bowl, using a hand mixer beat eggs, milk, oil, and vanilla extract together. Add espresso powder, sugar, flour, cocoa powder, baking powder, and baking soda.
- With a spatula, stir in your hot coffee. Your batter will be thin.
- Add mini chocolate chips and distribute your batter evenly between two cake pans.
- Bake 30-35 minutes.
For the Frosting:
- Using a standing mixer or hand beater, beat together butter and cocoa powder.
- Alternate the confectioner’s sugar and milk. Then, add your heavy whipping cream and whip until combined.
To assemble:
- In a large bowl, mix together cake and icing until a mixture forms. Using a 1-inch cookie scoop, scoop out balls and place on a sheet pan lined with parchment paper. Roll each cake ball to help round them out. Freeze 30 minutes.
- In a small sauce pan, melt chocolate over Lo heat.
- Working quickly, dunk one frozen cake ball at a time into the chocolate then fish it out with a fork to allow the cake ball to drain the excess chocolate.
- Place back on your sheet pan and immediately add your favorite sprinkles.
- Repeat this process until all cake balls are glazed.
- Store in an air tight container on the counter for 1 days, refrigerator for 6 days.