Cakesicle (Chocolate-Dipped Cake Pop)
Microwave-baked chocolate sponge mixed with truffle into a soft dough, pressed into cakesicle moulds with a chocolate shell, set firm and decorated. The popsicle of cakes — perfect for parties and gifting.
Per serving
Ingredients
- 1 1/2 cupsMaida
- 4 tbspCocoa powder
- 1/2 tspBaking powder
- 1/4 tspBaking soda
- 1/2 tspSalt
- 1 cupSugar (in dry mix)
- 1 cupMilk
- 1 tspVanilla essence
- 3/4 cupSugar (in wet mix)
- 1 tspVinegar
- 4 tbspOil
- 1/4 to 1/2 cupChocolate truffle (ganache)
- 1 cupMelted compound chocolate (for shell)
- as neededSprinkles or edible decorations
- 6Cakesicle sticks
Method
- 1
Sieve together all the dry ingredients — maida, cocoa, baking powder, baking soda, salt and one cup sugar.
- 2
In a separate bowl whisk milk, vanilla, 3/4 cup sugar, vinegar and oil.
- 3
Combine wet and dry mixes and whisk until smooth and lump-free.
- 4
Pour into a microwave-safe dish and microwave on high for 5 minutes — the cake should spring back when pressed. Cool fully.
- 5
Crumble the cake into fine crumbs. Mix in just enough chocolate truffle (start with 1/4 cup) to form a soft dough that holds when pressed — too much and it gets greasy.
- 6
Brush the cakesicle mould cavities with melted compound chocolate and refrigerate for 1 minute to set. Repeat once more for a thicker shell.
- 7
Press the cake-truffle dough into the chocolate-lined cavities, insert a stick into each, and seal the back with more melted chocolate. Refrigerate 30 minutes.
- 8
Unmould carefully. Drizzle with extra melted chocolate, add sprinkles or edible flowers, and serve.