Triple chocolate cake pop


by: Oh Sweet Day!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 40

Chocolate Cake

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 large egg, room temperature

1/2 cup sour cream, room temperature

1/4 cup canola oil

1 tablespoon vanilla extract

1/2 cup boiling water

Chocolate Buttercream

2 sticks unsalted butter, room temperature

2 cups powdered sugar, sifted

1 teaspoon vanilla extract

2 tablespoons heavy cream

1/2 cup unsweetened cocoa powder, sifted


500 grams dark chocolate coating melts

100 grams white chocolate

Sprinkles of your choice

Nutrition Facts
Triple chocolate cake pop

Servings Per Recipe: 40

Amount per Serving

Calories: 206

  • Total Fat: 13.2 g
  •     Saturated Fat: 7.1 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 19.7 mg
  • Sodium: 63.7 mg
  • Total Carbs: 21.2 g
  •     Dietary Fiber: 2 g
  •     Sugars: 15.6 g
  • Protein: 2 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  To prepare cupcake, preheat over to 350F. Grease and line an 8-inch square cake pan.

2.  In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.

3.  Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.

4.  Pour in the boiling water, and slowly mix until smooth and liquidy.

5.  Pour batter in the prepared pan, and bake for 20 to 25 minutes. Transfer pan to a wire rack and let cake cool in pan for 15 minutes. Then invert it onto a greased rack. Let cool completely.

6.  To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

7.  To assemble cake pops, prepare two cookie sheets lined with parchment paper.

8.  Break the cooled cake into a few big trunks by hand, place them into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until the big pieces turn into crumbs.

9.  Add frosting gradually into the cake crumbs and blend until the mixture becomes a dough, about 1 to 1 1/2 cups of frosting.

10.  Use a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes.

11.  Melt chocolate melts in the microwave gradually, 10 second intervals and stirring in-between. Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat with the remaining cake pops. Refrigerate again for an hour.

12.  Prepare sprinkles in shallow bowls.

13.  Remove cake pops from the refrigerator. Melt chocolate melts again in the microwave. Dip each cake pop in the chocolate and gently tap off excess. Place onto a piece of wax paper. Scatter sprinkles immediately and let it dry completely. Repeat with the remaining cake pops.

14.  To drizzle white chocolate on cake pops, melt white chocolate in microwave and spoon it into a small piping bag fitted with a small round tip. Make sure all the cake pops are dry with the dark chocolate coating before you drizzle white chocolate lines on them.

related recipes




how lovely!