Dark Chocolate Cake Pops Recipe 445

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DARK CHOCOLATE CAKE



Dark Chocolate Cake image

Provided by Julie Clark

Categories     Dessert

Time 55m

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs (at room temperature)
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
2 recipes dark chocolate buttercream

Steps:

  • Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
  • For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
  • In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
  • Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack.
  • Make the Dark Chocolate Buttercream (double the recipe).
  • Now it's time to put your cake together!
  • Frost the top of the first cake. Then layer the other half of the cake on top. Frost the outside of the cake.
  • Use a decorating comb to smooth the outside edge and to make lines, if desired.
  • Pipe stars using Wilton tip 1M on the top outer edge of the cake.
  • Sprinkle mini chocolate chips over the top of the cake.

Nutrition Facts : Calories 478 kcal, Carbohydrate 76 g, Protein 4 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 439 mg, Fiber 2 g, Sugar 59 g, ServingSize 1 serving

DARK CHOCOLATE CAKE I



Dark Chocolate Cake I image

This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 10

2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  • Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g

CHOCOLATE-DIPPED CAKE POPS



Chocolate-Dipped Cake Pops image

It's hard to imagine anything as kid-friendly as these cake pops-crumbled pieces of cake combined with frosting, rolled into balls and dipped in chocolate.

Provided by My Food and Family

Categories     Recipes

Time 2h32m

Yield 40 servings

Number Of Ingredients 5

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 container (16 oz.) ready-to-spread vanilla frosting
2 pkg. (4 oz. each) BAKER'S White Chocolate
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix into batter before pouring into prepared pan. Cool completely.
  • Use pulsing action of food processor to process cake, in batches, until fine crumbs form. Place crumbs in large bowl. Add small amount of frosting; mix well with your hands. Mix in remaining frosting; roll into 40 (1-inch) balls.
  • Cover baking sheet with parchment. Melt white chocolate in microwave as directed on package. Dip end of 1 lollipop stick into melted chocolate, then insert coated end halfway into 1 cake ball. Place on prepared baking sheet. Repeat with 19 additional lollipop sticks and 19 of the remaining cake balls. Dip balls, 1 at a time, in remaining melted chocolate; gently shake coated ball over bowl of melted chocolate to remove excess chocolate before returning cake ball to prepared baking sheet.
  • Repeat with semi-sweet chocolate and remaining cake balls. Let stand 45 min. or until chocolate is firm.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.5252 g, Sugar 0 g, Protein 1 g

DARK CHOCOLATE CAKE II



Dark Chocolate Cake II image

The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!

Provided by Kelly Smith

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 55m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
½ cup vegetable oil
2 teaspoons vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 53.2 g, Cholesterol 32.6 mg, Fat 11.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 358.6 mg, Sugar 34.5 g

EASY HOMEMADE CAKE POPS



Easy Homemade Cake Pops image

This homemade cake pop recipe is ultra-moist and easy to make. These cake pops are a blast to decorate and even better to eat!This simple recipe is perfect for making cake pops in all shapes and sizes. Great to use as edible favors for birthdays and other celebrations, these treats can be customized using Candy Melts candy and colorful sprinkles.

Provided by Erika

Categories     Dessert

Time 3h40m

Number Of Ingredients 8

1 box Cake Mix of Your Choice
1 box Instant Pudding Mix (3.4 oz (If you're using a chocolate cake mix, use chocolate instant pudding mix.))
4 Eggs
1 cup Water
1/3 cup Vegetable Oil
1/2 cup Buttercream Frosting ((chocolate frosting for chocolate pops))
1 bag Candy Melts Candy (12 oz. (any color you'd like))
Your Choice of Toppings ((sprinkles, nuts or other toppings))

Steps:

  • Preheat oven to 350℉. Spray sheet cake pan or baking sheet with nonstick spray.
  • In a large bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan.
  • Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then remove from pan and cool completely. Divide cake in half and freeze one half for future use.
  • Using your hands, crumble up the cake until no large pieces remain.
  • Add frosting, mixing with fingers until well combined.
  • Form into cake balls and chill until set, about 2 hours.Small cake pops: 1 tablespoon-sized cake balls (each about 1 1/4 inch diameter) makes about 48 cake pops.Medium cake pops: 2 tablespoons-sized cake balls (each about 1 1/2 inch diameter) makes about 24 cake pops.Large cake pops: 3 tablespoons-sized cake balls (each about 1 3/4 inch diameter) makes about 16 cake pops.
  • While cake balls are setting, melt Candy Melts candy according to package instructions.
  • Dip the tip of each lollipop stick into melted candy, then into set cake balls. Repeat with all cake balls, then let chill again until set, about 10 minutes. Reserve remaining melted candy.
  • Dip the cake balls, one at a time, into remaining melted candy. Tap lightly to remove excess. If needed, you can reheat the candy with some EZ Thin Dipping Aid to thin it out for easier dipping.
  • Immediately cover with sprinkles or topping of choice, then transfer to craft foam. Repeat with remaining cake pops. Chill until set, about 10 to 15 minutes.

DARK CHOCOLATE CAKE POPS RECIPE - (4.4/5)



Dark Chocolate Cake Pops Recipe - (4.4/5) image

Provided by Onolicious

Number Of Ingredients 14

DRY INGREDIENTS:
2 cup all-purpose flour
1 3/4 cup sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
WET INGREDIENTS:
2 eggs
1 cup brewed coffee
1 cup milk
1/2 cup oil
2 teaspoons balsamic vinegar
2 teaspoons mint extract (optional)

Steps:

  • Preheat oven to 350°F. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Add in eggs, coffee, milk, oil, vinegar, and mint extract to the flour mixture. Mix well until smooth (should be a little runny). Pour into cake pop maker. Bake for 1 to 2 minutes or until toothpick comes out dry. Cool on wire racks. COATING: After the cake balls are cooled, place them in the freezer for about 15 minutes until they get a little more firm. Dip the tip of lollipop stick into the candy coating or chocolate of your choice (Candy Melts from Michael's work well), then stick into the cake balls. Place them back in the freezer for another 15 minutes to set the sticks. Then dip them into the candy coating or chocolate. If you want, you may add sprinkles, nuts, candy or other decorative toppings. Let them dry and they are ready to eat!

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