Chocolate Cake Pop Chocolate Layer Cake
Made with chocolate cake balls between rich layers of chocolate cake, frosted and filled with chocolate ganache frosting and topped with chocolate cake pops…
AND to make you drool even more, if you love chocolate cake pops, not only is this cake decorated with chocolate cake pops, there are chocolate cake pop balls between the layers too! Do I have your attention now..?
When I thought of the idea I wasn´t sure how it would turn out. How could I make sure the chocolate cake pop balls would be visible when cut open?? BUT it worked and I´m super stoaked about it!!
One of the things I hate is wasting food and because the cake cut off in this recipe is used to make the cake pops, therefore no wastage = frugal living!
Ingredients
- 1 cup sunflower oil
- 400g white sugar
- 8 L eggs at room temperature
- 2 teaspoons vanilla essence
- 300g sifted all purpose flour
- 100g sifted pure cocoa powder
- 2 teaspoons baking powder
- pinch of salt
- 100g butter without salt at room temperature
- 150g sifted icing sugar
- pinch of salt
- ½ teaspoon vanilla extract
- edible pink gel colorant
- 400g dark chocolate
- 400ml full cream
- 0.5 tsp vanilla extract
- (enough to make 10 small-regular shaped cake pops/balls)
- use the chocolate cake tops cut from the baked cakes (3 tops)
- 1 - 2 tablespoons of ganache frosting
- 0.25 teaspoon vanilla extract
- 150g dark chocolate melted and ready for dipping (save some for the top of the cake)
- lollipop sticks (for the cake pops on the top)
Instructions
- Pre-heat the oven to 175ºC/350ºF.
- Prepare your molds with melted butter and line the bottoms with cut out wax paper circles.
- Beat your sugar and oil for about 2 minutes then add your eggs 1 by 1. Now add your vanilla. Lastly add the sifted dry ingredients and make sure not to overmix!
- Fill the molds ¾ of the way and bake for 35-40 minutes depending on your oven.
- Make sure the cakes are cooled completely before removing them from the molds.
- Cut your levels with a saturaded knife (it works best).
- Blend all the ingredients together on high until light and fluffy for approximately 5 minutes.
- Heat your cream in the microwave for 2 minutes
- Add your chopped dark chcolate and allow to stand for 2 minutes.
- Add your vanilla extract and mix well.
- Allow to cool at roomtemperature. Set further in the fridge (overnight is best).
- When completely firm, beat at medium speed until the ganache becomes frosting like and is light and fluffy.
- Blend your cake pop ingredients together really well. You don´t want any lumps.
- Use 1 spoon of cake pop mixture at a time to ensure your mixture is not too wet, you want it to be able to form a ball without being too wet or too dry.
- Once your balls are formed, place them on a sheet of wax paper and leave them to set for 5 minutes in the freezer.
- Dip the lollipop sticks for the ones on the top into the melted chocolate and then into the centre of the balls.
- Allow to set in the freezer for a further 10 minutes.
- Now dip the cake pops and cake balls into the melted chocolate until they are completely covered.
- Allow the excess chocolate to drip off and then place them back onto the wax paper to set completely in the fridge.
- Spread two of the 3 layers with the chocolate ganache frosting, top with 3-4 cake pop balls on each layer.
- Cover with more frosting then add the next layer of cake until completed.
- Leave to set in the freezer for 15 minutes.
- Crumb coat your cake and leave to set another 15 minutes in the freezer.
- To get the graded look, I frosted the top and bottom side with the chocolate ganache frosting and left a centre gap for the pink buttercream.
- Make sure you put equal amounts of frosting for each part to ensure the cake is frosted equally. Don´t overwork the frosting as you will loose the different coloured effect.
- Use the leftover melted chocolate that you used for the cake pops/cake balls and drizzle some over the top so that it runs over the sides.
- Top with the chocolate cake pops by placing them upside down!
Notes
Note #1: I used 3 x 12 cm/5 in molds, filled them ¾ full = 3 high levels when baked.
Note #2: Check out this video to see how to crumb coat your cake
If I could make layer cakes all day and every day, I would be a very happy woman.. tired, yes BUT definitely happy!
In the mood for more chocolate cake, check out this Lacasitos Chocolate Layer Cake I made with three different colours frosting. Super striking against the darkness of the chocolate cake!
Until next time guys! Have a super week!
Johlene
xoxo
Johlene this cake is utter genius. Cake balls between the layers and not pushing the pop sticks into the cake – absolutely perfect. I made my first layer/drip cake a few days ago and I just have to give this a go now. Absolutely love it – pinned to be made. Sammie x
Wow! that is outrageous! Yummy!
Pinning also lol 🙂
I’m glad you allowed me time to drool over this cake, because I most definitely am! I love chocolate cake, and ganache, and I love that you incorporated them in so many forms in this cake!
Thanks friend, this cake make me drool while I was making it.. the best part: it came out like I had envisioned, and as you know that doesn´t happen often 🙂 xoxo
Qué maravilla!!!! Esto tiene que estar de muerte!!!!
xoxo
Gracias Aisha.. a mi me encanta cake pops de chocolate por lo tanto me encanta esta tarta 🙂 Un besito
Hahahaha! I love that you put cake pops IN the cake. Now that’s brilliant! You have the best desserts Johlene – I love coming here for eye candy.
Glad you like it my friend! Check out the latest.. if you love waffles and lemon meringue you´re going to drool once again (like I did) 🙂 xoxo
Precioso por favor pero además de los míos, chocolate en vena.
Besazos.
Jaja.. Chocolate en vena, puedo identificarme con eso 😉 🙂 Un besito
¿Mi atención dices? Tienes mi alma!
😀
Jajaja me encanta tu comentario! xoxo
absolutely delicious !!!
😉 xxx
Thanks so much for your comment! xoxo