Chocolate Strawberry Cake Pops!

Chocolate Strawberry Cake Pops!

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The thing I have noticed with most pastry/dessert recipes is that its best to weigh everything out. There are differences in a cup of flour and 8 ounces of flour, even though a dry cup is equivalent to 8 ounces. Just trust us on this . Therefore, ingredients should be weighed. That is just the way it is. Anyways, This recipe involves making a chocolate cake, smashing it, then mixing it with jam. Covering the whole thing with white chocolate and some sprinkles. Here is the recipe. Enjoy!


  • 7 ounces all purpose flour

  • 2 1/2 ounces cocoa powder

  • 9 ounces sugar

  • 1/2 tablespoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 ounces eggs

  • 1/2 ounces egg yolks

  • 5 ounces milk

  • 2 1/2 ounces vegetable oil

  • 1 large dash vanilla extract

  • 5 ounces warm water

  • Cake Pop Filling
  • 8 ounces strawberry jam

  • White Chocolate Coating
  • 14 ounces White Chocolate

  • 1 ounce vegetable oil

To make the cake

  • Preheat oven to 350. Spray an 8×10 baking pan with pan spray.
  • Mix all of the dry ingredients together. Add the eggs and yolks and whisk till combined. Add the Milk and oil and whisk to combine. Finally, add the vanilla and the warm water while whisking.
  • Pour filling into prepared baking pan and bake until cooked. About 25 minutes. The cake will spring back when touched in the center.
  • Remove and let cool.
  • Cake Pop
  • After the cake is cool. Remove from the pan and crumble apart with your fingers or with forks. Add the strawberry jam and mix together. The cake at this point should be pliable and easy to shape.
  • At this point it is best to weigh out the cake into equal sizes. I tend to do around 30 grams. Then roll into perfect balls and set aside.
  • Take a stick (if you are using) and form each ball around each stick. Set aside
  • White Chocolate Covering
  • Place the white chocolate in a microwavable bowl and heat on medium until melted. It usually takes several bursts of 20 seconds in the microwave as you don’t want to burn this.
  • When the chocolate is melted, add the oil and mix well.
  • Grab the stick end of the cake pop and dip into the melted chocolate. You may want to add sprinkles or whatever garnish you want at this point. Let drip, then place on a piece of parchment paper to dry. You may want to place the cake pops, on the parchment, in the refrigerator to harden the coating.
  • Remove the cake pops and remove from the parchment paper. To remove the “feet” of the chocolate that forms at the bottom where it was attached to the parchment, take a microplane and shave off the excess chocolate.

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