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Author:
Franco Salzillo
I’m sure you’ve seen those cute cake pops in parties, receptions and all sorts of events. They’re the best one-biters ever, especially when covered with a crackling chocolate shell, that’s special right there.
What if we make our own and infuse them with freshly ground coffee? Well, that’s taking cake pops to another level. Coffee cake pops are more of an adult version, but they’re so decadent you still feel like a small kid carrying your skewered cake around.
If you’re in a rush, you can use a boxed ready-mix chocolate cake, but I’m adding a recipe for an easy sponge chocolate cake if you want to do yours from scratch.
The cake doesn’t have to be perfect because we’ll end up breaking it apart in crumbles and mixing it with chocolate fudge. Then we’ll make balls and cover them in a homemade ‘magic shell’ chocolate you’ll love. You can also buy the instant hardening chocolate if you don’t feel like making your own.
I also recommend getting yourself a melon scoop, which will make everything a lot easier. You might think you’ll never use the odd gadget, but you’ll be surprised. Let’s just say you can use it for more than perfect melon pearls.
Let’s make some chocolate and coffee cake pops!
For the chocolate sponge cake:
For the magic shell chocolate:
Sift the flour, cocoa powder, ground coffee and baking powder together.
Add eggs to a mixer bowl and whisk until slightly foamy. Slowly pour sugar into the eggs and continue whipping for about 15 minutes or until the mixture forms soft peaks.
Add the flour-cocoa mixture into the whipped eggs slowly. Don’t over-mix.
Melt butter and add to the mix. Incorporate.
Pour the batter into the lined and greased baking pan.
Bake in a preheated to 350°F oven, on the middle rack for about 25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool.
Crumble cake into a large bowl. Mix thoroughly with the chocolate fudge.
Chill mixture for 2 hours in the fridge.
Roll mixture into 1-inch balls or use a melon scoop.
For the magic shell chocolate, place the chocolate and coconut oil in a microwave-safe bowl. Heat on HIGH in 20-second increments until smooth.
Cool chocolate to room temperature, stick your cake pops with skewers, dip, let harden and serve!
