Cake Pops are probably one of my favorite treats! I love how they look like cute little lollipops and can be made into any color or flavor to suit all occasion. This is March challenge is all about re designed your treats into; Zebra cake, Cake pops and Chocolate Rolls.
125 g butter, softened
3/4 cup brown sugar
1 cup self-raising flour
1/4 cup cocoa powder, sifted
100 g cream cheese, softened
1 cup icing sugar mixture
375 g pkt dark chocolate melts
2 teaspoons vegetable oil
100 g dark chocolate melts
sprinkles or hearts to decorate
Preheat oven to 180°C. Grease and line the base of a round 20 cm cake pan. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and cocoa powder and stir until just combined. Spoon into prepared pan and smooth the surface. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely.
Break up cake. Process in a food processor until mixture resembles fine crumbs. Transfer to a bowl.
Process the cream cheese and icing sugar in a food processor until smooth and combined. Add to the cake crumbs and stir until well combined.
Line an oven tray with baking paper. Roll tablespoonfuls of cake mixture into balls and place on the prepared tray. Cover with plastic wrap and place in the fridge for 4 hours or until firm.
Place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts. Add the vegetable oil and stir to combine.
Dip the end of 1 lollipop stick in chocolate then insert into a ball. Return to the tray. Repeat with remaining balls. Set aside for 5 minutes or until set.
Dip 1 cake ball into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Insert the cake pop in the polystyrene to stand upright. Repeat with remaining balls and chocolate. Set aside for 30 minutes to set.