Ingredients
For the cake:
1 cup all-purpose flour
1 cup of sugar
6 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup canola oil
2 eggs
1 tsp vanilla extract
1/2 hot water
For the frosting:
6 tbsp butter
1 tsp vanilla
3 tbsp milk
3/4 cup confectioners’ sugar
1/4 cocoa powder
For the coating:
32 oz chocolate chunks
2 tbsp coconut oil
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl whisk together the canola oil, eggs, and vanilla. Combine both with spatula.
- Boil 1/2 cup water. Combine to mixture. Pour batter in lined 8 inch cake pan. Bake at 350 degrees for 30-35 minutes. Let cool.
- In a large bowl cream together the butter, vanilla, cocoa powder, milk, and confectioners’ sugar. Once creamy and smooth. Crumble cake in bowl. Combine with frosting until no chunks are found.
- Roll dough in 1-2 tbsp sized balls on a lined baking sheet. Freeze for 30 minutes. In a medium bowl, add the chocolate chunks and coconut oil. Microwave until melted.
- Place the tip of a 4 inch cake pop stick in the chocolate. Place in the center of a dough ball pushing half way through. Continue to do to the rest. Freeze for 30 minutes.
- Place the cake pop in the melted chocolate until completely covered. Place the stick side in a box or piece of styrofoam. Before the chocolate has cooled, this is the time you would add sprinkles or a topping as desired. Let cool.
Notes
Yield- 40 cake pops
Flouring Violet 