Chocolate cake pops

Ingredients:

for the sponge cake:

125 g all-purpose flour
200 g sugar
30 g BAM cocoa powder
1/2 teaspoon baking soda
a pinch of salt
120 ml oil
2 large eggs
120 ml hot water
1 teaspoon BAM vanilla paste

for the filling:

90 g unsalted butter, room temperature
90 g powdered sugar
40 g BAM cocoa powder
2-3 teaspoons whipping cream

For the glaze:

1 kg BAM dark chocolate drops

decoration:

BAM Decorations

Instructions:

preparation of the sponge:

1. Step Preheat the oven to 180 °C. Grease a 23 cm diameter baking pan. In a large bowl, combine the flour, sugar, BAM cocoa powder, baking soda and salt. In a medium bowl, whisk together the oil, eggs and BAM vanilla paste. Add the wet ingredients to the dry ingredients, add the boiling water and whisk to combine. Now pour the batter into the prepared baking pan. Bake for 25 to 27 minutes or until a toothpick inserted into the center comes out clean. The whole thing can now be left to cool completely as it is - still in the pan - on a wire rack.

preparation of the filling:

1. Step Beat the butter with a hand or stand mixer on medium speed until creamy, about 2 minutes. Beat in the powdered sugar, BAM cocoa powder, 2 teaspoons of whipping cream, and BAM vanilla paste on medium speed. Once the ingredients are added, switch to a faster speed and beat for another 3 minutes until everything is well combined. If the mixture seems a little too thick, add another teaspoon of milk/whipped cream.

2. Step Crumble the cooled sponge cake over the prepared chocolate mixture in a bowl. When doing this, make sure there are no lumps in the chocolate mixture. Now whisk the ingredients together with a mixer until fully combined. Measure out 1 teaspoon of the wet cake mix at a time, gradually shaping all the dough into balls. Place the chocolate balls on a baking sheet lined with parchment paper. Place the baking sheet with the chocolate balls in the refrigerator for 2 hours or in the freezer for 1 hour.

coating chocolate balls:

1. Step Melt the BAM dark chocolate over a water bath. Before coating the chocolate balls, the liquid glaze should be allowed to cool slightly, as the chocolate will crack if it is too hot during the coating process. To coat and decorate, remove only two balls at a time from the baking sheet; the others should remain refrigerated while coating. To further protect the cakepops from slipping off the stick, dip the stick into the melted chocolate before attaching the chocolate ball. Decorations should always be put on the cakepops immediately after coating so that they stay in place.

Order ingredients with a 10% discount:

Premium BAM baking products.

Dark Chocolate Drops, 1 kg

17,90 €

Mini Chocolate Crispy Mix, 100 g

5,99 €

Cocoa Powder, 500 g

13,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Ingredients:

for the sponge cake

125 g all-purpose flour
200 g sugar
30 g BAM cocoa powder
1/2 teaspoon baking soda
a pinch of salt
120 ml oil
2 large eggs
120 ml hot water
1 teaspoon BAM vanilla paste

for the filling

90 g unsalted butter, room temperature
90 g powdered sugar
40 g BAM cocoa powder
2-3 teaspoons whipping cream

For the glaze

1 kg BAM dark chocolate drops

decoration

BAM Decorations

Instructions:

preparation of the sponge

1. Korak

Preheat the oven to 180 °C. Grease a 23 cm diameter baking pan. In a large bowl, combine the flour, sugar, BAM cocoa powder, baking soda and salt. In a medium bowl, whisk together the oil, eggs and BAM vanilla paste. Add the wet ingredients to the dry ingredients, add the boiling water and whisk to combine. Now pour the batter into the prepared baking pan. Bake for 25 to 27 minutes or until a toothpick inserted into the center comes out clean. The whole thing can now be left to cool completely as it is - still in the pan - on a wire rack.

preparation of the filling

1. Korak

Beat the butter with a hand or stand mixer on medium speed until creamy, about 2 minutes. Beat in the powdered sugar, BAM cocoa powder, 2 teaspoons of whipping cream, and BAM vanilla paste on medium speed. Once the ingredients are added, switch to a faster speed and beat for another 3 minutes until everything is well combined. If the mixture seems a little too thick, add another teaspoon of milk/whipped cream.

2. Korak

Crumble the cooled sponge cake over the prepared chocolate mixture in a bowl. When doing this, make sure there are no lumps in the chocolate mixture. Now whisk the ingredients together with a mixer until fully combined. Measure out 1 teaspoon of the wet cake mix at a time, gradually shaping all the dough into balls. Place the chocolate balls on a baking sheet lined with parchment paper. Place the baking sheet with the chocolate balls in the refrigerator for 2 hours or in the freezer for 1 hour.

coating chocolate balls

1. Korak

Melt the BAM dark chocolate over a water bath. Before coating the chocolate balls, the liquid glaze should be allowed to cool slightly, as the chocolate will crack if it is too hot during the coating process. To coat and decorate, remove only two balls at a time from the baking sheet; the others should remain refrigerated while coating. To further protect the cakepops from slipping off the stick, dip the stick into the melted chocolate before attaching the chocolate ball. Decorations should always be put on the cakepops immediately after coating so that they stay in place.

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Chocolate cake pops