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Christmas cake pop puddings
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Prep Time:
360 minutes
Cook Time:
50 minutes
Total Time:
410 minutes
Elevate your Christmas with trendy chocolate cake pops.
Ingredients:
  • 165g brown sugar
  • 225g Western Star Chef’s Choice Unsalted butter
  • 150g self-raising flour
  • 30g cocoa powder
  • 200g dark chocolate, chopped
  • 375g dark chocolate melts
  • 6.90 gm vegetable oil
  • 120g white chocolate melts
  • Red rainbow choc chips, to decorate
  • Green glace cherries, to decorate
Instructions:
  • Preheat your oven to 180°C. Grease and line a 20cm round cake pan with baking paper for a flawless bake. Line a large oven tray with baking paper for easy clean-up.
  • In a medium bowl, cream together sugar and 125g butter using an electric mixer until pale and creamy. Add eggs one at a time, making sure to beat well after each addition. Sift flour and cocoa powder over the butter mixture and stir until combined. Pour the batter into the prepared pan and bake in a preheated oven for 35-40 minutes or until a skewer inserted in the center comes out clean. Once baked, cool the cake on a wire rack until completely cooled.
  • In a heatproof bowl set over simmering water, melt chocolate and remaining butter together until smooth and glossy, stirring occasionally with a metal spoon. Remove from heat and let sit for 30 minutes until slightly thickened and cooled.
  • Crumble cake into the food processor bowl and blend until it resembles fine breadcrumbs. Transfer to a large bowl and mix in the chocolate mixture until fully incorporated.
  • Shape the cake mixture into tablespoon-sized balls and place them on a lined tray. Refrigerate for 3 hours or until firm.
  • Melt the dark chocolate melts in a heatproof bowl set over simmering water, using a metal spoon to stir until smooth. Mix in the vegetable oil until well combined.
  • Dip 1 skewer into the chocolate and insert it into a ball. Repeat with the rest of the balls and let them rest for 5 minutes until set on the tray.
  • Dip each cake ball into melted chocolate, ensuring it's fully coated, then gently tap to remove excess chocolate. Place on a skewer in the Styrofoam to set. Repeat with remaining balls. Let them set for 30 minutes.
  • Melt the white chocolate in a heatproof bowl over simmering water, stirring with a metal spoon until smooth. Let it cool for 5 minutes off the heat.
  • Drizzle a touch of melted chocolate over each cake pop using a teaspoon. Decorate the white chocolate with 3 red chocolate chips and 2 small slivers of green glace cherries to create holly. Place back on Styrofoam to fully set.

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