♡ Chocolate Cake Pops ♡

        Hello lovelies! As I promised, I will try to post more recipes. Today, I was dreadfully bored and so I wanted to make a Mini Chocolate Cake. But when I realized how much frosting I had to make, I settled for Cake Pops. Anyways, these Cake Pops came out AMAZING! I do have a little confession, I was a little bit iffy on the idea of using mayo and coffee for this recipe. But the Cake was perfectly moist and was perfect to make Cake Pops! I will probably use this recipe to make a cake later on this month….


   I adapted this recipe from SugaryWinzy, but I did change a few things. These Cake Pops are soo super delicious! The chocolate cake is not an over-powering bitter taste, it has a perfect chocolaty flavor. Honestly, this is the best Chocolate Cake EVER!! It came out amazingly moist with a deep creamy chocolate taste…..yum. 


   As everybody probably knows, this is the time of the year for Girl Scout Cookies. Although I’m not a huge fan of box cookies, I do love their Samoas, Tagalongs, and Thin Mints. I had an unopened box of Samoas, but during the sleepover my friends ate the whole box! I only had HALF of a cookie before the box was never to be seen again. When I looked for them the next day, the box was completely empty -_-. But yesterday, I was looking at recipes for Homemade Samoas. I found TONS of recipes for Samoa Scones, Samoa Whoopie Pies, Tagalong Bars, Thin Mint Brownies, I mean the list goes on and on! So, I was better off not having any of the cookies! And maybe you’ll see a recipe for Samoa Scones or Tagalong Bars soon….. 🙂

  I found out Yesterday that for my Ballet Recital, we will be dolls. So, our movements have to be “doll-like”. Sounds easy right? Well its not, its harder than I thought. Our movements have to be solid and look like a dolls movements. And our costumes are supposed to look like a doll costume….I just hope they’re cute! So I guess I’ll just have to practice doll movements now on.

Yield: One Dozen Cake Pops

Two 6×2 Round Cake Pans
1/2 cup of mayonnaise
1/2 cup of unsweetened Cocoa Powder
1/2 cup of Milk (I used 1% milk)
1 1/8 cups of all-purpose flour
1 3/4 cups of sugar
1 teaspoon of Vanilla Bean Paste (You can use Vanilla Extract)
1 1/2 teaspoons of Baking Soda
3/4 teaspoons of Baking Powder
2 oz. of chocolate, chopped
3/4 cup of hot brewed coffee
1 egg

Frosting:
2 lb. bag of 10x confectioners sugar
1/4 cup of butter
1/2 cup of milk (I used 1% milk)

1. Pre-heat the oven to 350 degrees.

2. In a saucepan, combine the chopped chocolate and milk. 

3. Let the milk simmer until small bubbles start to form and the chocolate melts. Then, remove the pan from the heat.
4. Add the hot brewed coffee into the saucepan and whisk until the mixture is smooth. Let the mixture cool.
5. Using a sand mixer or hand mixer, beat the mayo and egg together. Slowly add in the sugar.

6. Add in the dry ingredients and the Coffee mixture. Alternate between adding the dry ingredients and the coffee mixture.

7. Finally, add in the Vanilla Bean Paste. Mix the batter until it is smooth and well blended (about 5-10 minutes).

8. Butter the sides and bottom of the cake pans. Line the bottom of the cake pans with parchment paper, make sure to butter the top of the parchment paper too.

9. Divide the Cake Batter into the 2 cake pans. Hold the cake pans about 6 in. from the counter and drop the pans flat onto the counter. Do this a few times, so that any air bubbles may be released

10. Bake the cakes for 25-30 minutes, or until you can stick a toothpick in the center of the cake and it comes out clean.

11.  Let the cakes cool on the cooling rack for 5 minutes.
12. Take the cakes out from their pans and wrap them in plastic wrap. Leave the cakes to cool down all the way.

13. Once the cakes have finished cooling, trim the edges of the cake with a serrated knife. 

To Make the Frosting:

14. Using a Stand Mixer or hand mixer, beat the butter until it is creamy.
15. Slowly add in the confectioners sugar and the milk. Beat the frosting until it is at a not-too-thick and creamy consistency. If the frosting is too thick, add a little more milk. If its too thin, add some more sugar.

16. In a large bowl, using your hands, mash the cakes and half of the frosting together.

17. Make sure that the frosting and the cake is mashed together well.

18. Using your hands, make 12 cake balls (about 2 tablespoons each) and place them in the refrigerator for 30 minutes.
19. Using the other half of the frosting, frost the Cake Pops. Once you cover a cake ball, immediately place it into the refrigerator. You can also place sprinkles on top of the cake pops during this process.

20. Once the cake pops have been in the refrigerator for about an hour, stick toothpicks (or the cake pop sticks) on top of each cake pop.

21. ENJOY the Cake Pops!!!!!!!!

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