Cakepops the perfect little bite of cake delivered on a stick, making them easy to enjoy at a party setting. Rich chocolate cake is crumbled then mixed with tart mascarpone to form a sort of dough. This 'dough' is then rolled into bite-sized balls. These cake balls are set on a stick then dipped in a layer of dark chocolate and drizzled with milk chocolate. The contrast in textures between the crisp dark chocolate and the tender cake it envelops make these the perfect little bite.
- 1 tablespoon cocoa powder
- 6 tablespoons mascarpone
- 120 grams dark chocolate
- 80 grams milk chocolate
- lollipop (sticks)
- A long piece of styrofoam (for pop cake skewing and cooling purposes)
- Mix the sifted cocoa and the flour while preparing the yogurt cake.
- Once the cake is cooked and completely cool, crumble finely in a bowl. Add the mascarpone and mix well to obtain a smooth dough forming a ball. Take small amounts of dough and shape them into balls the size of a large walnut. Place in freezer for 15 minutes.
- Melt 80 grams of dark chocolate in a double boiler. Chop the remaining 40 grams of chocolate and place in a bowl. Once the chocolate is melted, pour on top of the chopped chocolate in the bowl and mix until smooth.
- Dip the end of a lollipop stick in the chocolate and then stick into a dough ball (a little less than half way, so that the ball doesn't break in two). Proceed in a similar way with all the cake balls. Then completely dip each ball into the melted chocolate and stick the pop cake in the styrofoam.
- Melt the milk chocolate in the same way (2/3 to melt and 1/3 into small pieces in a bowl). Dip a fork in the milk chocolate and run each pop cake under it to draw fine lines.
- If you want soft pop cakes, let them cool at room temperature. If too warm, harden the pop cakes in the refrigerator.