Dark Chocolate Cake Pops
397 g all purpose flour
170 g Cocoa Powder
7 g baking soda
7 g baking powder
4.75 g salt
Pre heat oven to 350°F. Lightly spray one square, or 9' round cake pan with vegetable spray. Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl and whisk until the color becomes light brown.
227 g milk
113 g vegetable oil
9.5 g vanilla extract
Add the eggs, milk, vegetable oil and vanilla extract into the dry mix and incorporate by hand.
Classic Icing & Filling
Add the boiling water into the batter and mix by hand. The mixture will be very runny.
|Pour the liquid batter into the oiled pan. Bake for approximately 15-20 minutes. As soon as the middle to longer jiggles, test the cake with a tooth pick. If the pick comes out clean then it is ready. Allow the cake to cool completely.|
For Cake Pops:
Crumble the cake into a large bowl.
Add 8 ounces / 1 cup of Callebaut Classic Icing & Filling.
Combine the cake and icing until the mixture will hold shape in your fist.
Usa a small scoop to measure cake and form balls by hand.
Insert candy sticks then set the pops in the refrigerator to firm for about 30 mins.
Dip and coat completely in Callebaut Classic Coating... Be creative and have fun!!!