Ingredients
Method
Preparation
- Preheat the oven to 350°F (177°C) and grease a 9-inch pan. Use a little oil or nonstick spray and line with parchment if you prefer easier removal.
- In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.
- In another bowl, whisk together the wet ingredients: canola oil (or melted coconut oil), eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, then add hot water. Stir until the batter is smooth and well combined.
- Pour the batter into the prepared 9-inch pan and bake for 25 to 27 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Frosting
- Beat the unsalted butter until creamy, then gradually add the confectioners’ sugar, cocoa powder, cream or milk, and remaining vanilla until smooth.
Assembly
- Crumble the cooled cake into a large bowl, then add the frosting and mix until well combined.
- Roll the mixture into small balls and place them on a lined tray. Chill in the refrigerator for 2 hours.
- Melt the candy melts (or chocolate bars) according to package instructions. Dip each chilled cake ball into the melted coating and shake off excess.
- Decorate with sprinkles while the coating is still wet. Let the coated pops set completely before serving.
Nutrition
Notes
Ensure the cake is completely cool before crumbling. Store finished cake pops in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Freezing is not recommended after coating.