Things you'll needChocolate Cake
- 1/2 cup + 2 tablespoons flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup + 2 1/2 tablespoon granulated sugar
- 1/3 cup light brown sugar
- 2 eggs
- 2 1/2 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons vegetable oil
- 1 cup semi-sweet chocolate chips
- 1/2 cup of heavy cream
- Pink coating chocolate
- Coated chocolate candies (M&Ms)
- Cake pop sticks
- Red fondant
- Royal icing: Black, dark purple, white, blue and red
- Pink petal dust
Let's get started!
- Preheat oven to 325F. Grease and line an 8-inch pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Add the granulated sugar and the brown sugar and whisk to combine.
- In a medium bowl, whisk together the eggs, water and vanilla. Add the sour cream and oil and whisk to combine.
- Pour the wet ingredients into the flour mixture, whisk until fully combined.
- Pour batter into the prepared pan and bake 35 to 40 minutes. Remove and let cool.
- Make the Ganache: In a medium bowl, add the chocolate chips. In a small saucepan, heat the cream until it reaches 170F, then pour it over the chocolate. After 1 to 2 minutes, whisk until smooth. Let ganache cool to room temperature, about 1 hour.
- Once the cake and ganache have cooled, crumble the cake in a large bowl. Add the ganache and mix together with a hand mixer until combined, like a moist dough.
- Using a tablespoon scooper, scoop dough onto a parchment lined half sheet pan. Roll the dough in your hands to make a round ball shape. Chill the cake balls in the fridge, 1 hour.
Time to Decorate!
- In a small bowl, melt a small amount of the pink coating chocolate. Dip the tip of the cake pop stick in the chocolate and insert into the cake ball.
- Arms: Dip the tip of two coated chocolate candies into the melted chocolate, and insert them into each side of the cake ball. Repeat with the rest of the cake pops.
- Melt the rest of the pink coating chocolate and pour into a tall and narrow container. Dip each cake pop into the chocolate until covered and place upright to let harden.
Written By Rosanna Pansino