Chocolate cake and Nutella combine for irresistibly moreish cake pops! Perfect for a party, you can coat and decorate these cake pops any way you like.
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Makes: 2 to 3 dozen cake pops
1 chocolate cake (chocolate loaf cake works well)
400g chocolate hazelnut spread, such as Nutella
milk, plain, white or flavoured chocolate buttons
coloured sugar, crushed nuts, sprinkles, etc.
Directions Preparation:1hour › Extra time:1hour10min cooling › Ready in:2hours10min
Cake Pops: Crumble the cake into a bowl. Mix in the chocolate hazelnut spread until combined. Cover and chill in the fridge for 20 minutes.
Roll walnut-sized balls of the chocolate mixture using wet hands. Place on a baking tray. Chill in the freezer for 30 minutes.
Remove the cake balls from the freezer. Using a cake pop stick or skewer, make a hole halfway through each ball. (This will make it easier to stick in the cake pop sticks later.)
To Decorate: Melt the chocolate you are using for the coating. You can use milk, plain, white or flavoured chocolate, or a combination for different coloured pops. Melt in a double boiler or in the microwave, then set aside to cool slightly.
Dip a cake pop stick into the melted chocolate, then stick it into a cake ball. Repeat with remaining cake pops, then freeze for 20 minutes.
Dip each cake pop into melted chocolate until evenly coated. Either place the cake pops directly onto a sheet of baking paper to set, or stick the sticks upright into a colander or foam block so that the cake pops stay perfectly round.
Leave the cake pops plain, or decorate as desired. You can sprinkle them with crushed nuts, chocolate shavings, coloured sugar, hundreds and thousands, sugar strands, crushed biscuits, etc.