Chocolate cake pops

Ingredients for 40 servings:

• 500 g flour
• 200 g butter
• 250 g sugar
• 6 tbsp cocoa powder
• 3 eggs
• 2 tsp, heaped baking powder
• 120 ml milk
• ½ vanilla pod(s)
• 1 pinch of salt
• 20 g vanilla sugar
• 200 ml milk
• 200 ml cream
• ½ vanilla pod(s)
• 40 g cornstarch
• 4 egg yolks
• 100 g chocolate
• 4 tbsp vanilla sugar
• 300 g powdered sugar
• 350 g butter
• 200 g cream (buttercream)
• 3 drops of rum flavoring
• 350 g dark chocolate coating

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours

delicious creamy chocolate cake on a stick

Sponge cake: First, beat the room-temperature butter until fluffy, then add the sugar and vanilla sugar, and continue beating. Add the eggs one at a time, beating each egg on high for 30 seconds. Sift the flour, mix with the baking powder, salt, and cocoa, and add to the mixture a spoonful at a time, alternating with the milk. Work the batter quickly and spread it on a greased baking sheet. Bake at 180°C for approx. 20 minutes. Allow to cool. Buttercream: Take 8 tablespoons of milk and beat it with the cornstarch, the remaining sugar, and the egg yolks until smooth. Chop the chocolate and bring to a boil with the remaining milk, the scraped vanilla seeds and pod, and the cream, stirring well until smooth. Then remove the vanilla pod. Stir 6-8 tablespoons of the hot liquid into the egg and starch mixture, one at a time, to prevent curdling. Now add everything to the chocolate milk and bring to a boil for at least 1 minute, stirring constantly. Season to taste; if it’s still floury, add a little milk and bring back to a boil, stirring constantly. Pour the pudding into a bowl and cover directly on the surface with cling film to prevent a skin from forming. Cool completely and let it set. Once the pudding has cooled, beat the room-temperature butter until fluffy, then stir in the icing sugar and then the pudding a tablespoon at a time. Cake pops: Finely crumble the cakes into a large mixing bowl (you can use all of the cakes! Unless it’s burnt). Melt 150g of dark chocolate/couverture in a double boiler or the microwave. Now, while stirring constantly in the food processor, add the buttercream, chocolate, and flavoring a spoonful at a time until the mixture is homogenous and well combined. Then roll the mixture into balls, approximately 4cm in diameter, and place them on a baking sheet lined with baking paper. Refrigerate the balls for at least an hour. Meanwhile, have lollipop sticks/wooden skewers ready. Melt dark chocolate in a double boiler or the microwave. Now dip a stick 2 cm into the melted chocolate and insert it about 2 cm deep into a ball. Be careful not to dig in too far, or the ball might break, but also not too little, or it will fall off. I recommend about 1/2 to max. 3/4 deep, depending on which sticks are used. Then place the sticks back on the baking tray with the stick facing up. Once the chocolate has set, transfer the lollipop sticks to a bowl to save space. Place the balls in the fridge for another hour. Meanwhile, keep the chocolate melted and have a base (Styrofoam or multi-layered cardboard) and decorations ready. Carefully dip the cool balls in the dark chocolate. Dip them in from the side and rotate slowly until the ball is completely coated. Tap off the excess with a spoon; gently tap the neck of the spoon against the stick so that the excess chocolate drips off. Place the stick on the base and decorate as desired, or wait until the coating is firm and decorate as desired. Tips: Add 100g of very finely grated milk chocolate to the CP.