Triple Chocolate Cake Pops Recipe -
Triple Chocolate Cake Pops Recipe

Triple Chocolate Cake Pops

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"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."

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Ingredients Edit and Save

Original recipe makes 58 cake pops Change Servings


  1. To make the Grand Fudge Cake: Preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans. In a medium bowl, combine cocoa, flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth. Pour into prepared pans. Bake for 30 to 35 minutes or until a cake tester inserted in the center of cake comes out clean.
  2. To make the Ghirardelli Buttercream Frosting: In bowl, beat butter until light and fluffy. In a separate bowl, mix powdered sugar with cocoa. Blend sugar mixture with butter alternately with milk, beat well after each addition. Beat until smooth. Blend in vanilla.
  3. To make the Triple Chocolate Cake Pops: Crumble the Grand Fudge Cake into a very large bowl. Add the Ghirardelli Buttercream Frosting. Beat with an electric mixer on low speed until combined. Using a small scoop or spoon, drop the mixture into 1-1/2-inch mounds onto waxed paper-lined baking sheets. Roll mounds into balls and freeze for 30 minutes.
  4. In a small microwave-safe bowl, combine 1/4 cup of the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and 1/4 teaspoon of the shortening. Cook on medium power (50 percent) for 1 minute. Remove and stir until smooth. Dip one end of each lollipop stick into the melted chocolate and poke sticks into the cake balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes or until balls are firm.
  5. In a small microwave-safe bowl, heat the Ghirardelli Classic White Chocolate Baking Chips on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Set aside.
  6. Meanwhile, in a large microwave-safe bowl, combine the remaining Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the remaining shortening. Microwave on medium power (50 percent) for 2 minutes. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Working in batches, dip the frozen balls into the melted bittersweet chocolate. Allow excess to drip off. When the bittersweet chocolate is just set, drizzle the pops with the melted white chocolate. Place on prepared baking sheets.* Let stand for 30 minutes or until chocolate is set. After chocolate is set, transfer to a storage container and store, covered, in the refrigerator for up to 1 week. Let stand at room temperature for at least 30 minutes before serving.
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  • *If you don't want the pops to have a flat side, poke the ends of the lollipop sticks into floral foam to suspend the pops until the chocolate is set.

Reviews More Reviews

Jul 06, 2013

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.

Jan 13, 2013

Fudgy, awesome cake pops!

May 21, 2013

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!

Dec 31, 2013

LOVED this recipe!!! Me and my girlfriends (and of course our pug) decided to add a kiss of peppermint. To do this we replaced half the vanilla extract in both the batter and the frosting with pure peppermint extract. Tastes like wintery heaven! Ooh la LA!

Jul 26, 2013

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!

Aug 10, 2015

These are sinfully delicious! Follow the recipe exactly, no revisions are necessary. My daughter and I used wooden kabob skewers then slipped the decorative paper straw over the skewer for a more decorated finish. We melted the chocolate in a double boiler to keep it thin while we worked. Once the cake pop was dipped and decorated we poked the stick through the top of a shoe box for perfect drying before storing in the freezer.

Jun 25, 2015

This is so much work and epically for like a party I rather make this before the party am I right but most of all they are good I will always make this for just me hooray ????

Jun 16, 2015

The process was time-consuming but this was an excellent recipe. It was my first time making cake pops, but they turned out to be a hit!


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 89 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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