"Rich dark chocolate cake and chocolate buttercream frosting are formed into little cake balls, then dipped in melted dark chocolate and drizzled with white chocolate." — Ghirardelli®
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Grand Fudge Cake:
Ghirardelli unsweetened cocoa powder
1 3/4 cups
butter or margarine, softened
1 1/3 cups
Ghirardelli Buttercream Frosting:
2 2/3 cups
Ghirardelli Unsweetened Cocoa
For the cake pops:
Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
round paper lollipop or wooden craft sticks
Ghirardelli Classic White Baking Chips
Fudgy, awesome cake pops!
Amazing! They took a while to make, but they were well worth it. I think I will try dipping the cake balls in the melted chocolate 2 or 3 times, instead of only once. Hopefully that will make the outer shell thicker and crunchier.
This was a wonderful way to use up the cake that I baked but wasn't pretty enough to just frost and serve. It also makes it way too easy to eat more than one!
I tried these because my darling daughter wanted some expensive ones from your fancy coffee house. No way! How could anyone go wrong with triple chocolate pops? These took close to a day to make, with the baking of the cake, the frosting, the mixing, the freezing, the rolling, and dipping. I use a #20 ball scooper, and did some with the chocolate dip, and others with pink dip [Wilton's candy tablets], and we had pops until the cows came home. These were chocolatey and fudgy, an instant success in this household. I think kids can be involved in helping with the scooping and rolling, and also the dipping and decorating part. It could be a cake pop party! The waiting part..?? Not so much, LOL!
* Percent Daily Values are based on a 2,000 calorie diet.
Triple Chocolate Cake Pops
Serving Size: 1/58 of a recipe
Servings Per Recipe: 58
Amount Per Serving
Calories from Fat: 109
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