Halloween Black Velvet Cake Pops

These Terrific Halloween Black Velvet Cake Pops were made with natural Black Cacao for both the Cake and Cream Cheese Frosting: Simply Yummy!

Prep Time 20

Bake Time 20

Freeze 20

Total Time 1

Equipment

cake pop sticks

styrofoam

Ingredients

BLACK VELVET CAKE BATTER

BLACK VELVET CREAM CHEESE FROSTING

▢ 1 tbsp (14 g) butter (At Room Temperature, Softened)
▢ 1 oz (30 g) cream cheese (At Room Temperature, Softened)
▢ 1/4 tsp (1.25 g) vanilla paste
▢ 1/16 tsp (0.38 g) sea salt
▢ 1/2 cup (60 g) confectioners sugar
▢ 3 tbsp (15 g) black cocoa powder (Unsweetened)
▢ 1 tbsp (15 g) heavy whipping cream

ASSEMBLY

▢ 2 cups (360 g) dark chocolate chips (Melted ~ 1/4 cup for dipping the Cake Pop Sticks)
▢ 1/4 cup (40 g) Halloween Themed Sprinkles

Instructions

BLACK VELVET CAKE

Preheat oven to 350F/180C.
Place your Medium Round Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set aside.
In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, Flour, Baking Powder and Salt).
In another mixing bowl, whisk together all the wet ingredients (Eggs, Sour Cream, Vegetable Oil and Vanilla Paste)
Then, combine the wet ingredients to the dry ones. Whisk until smooth.
Pour your batter into your Flexipan®.
Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 18min). It is ready when the toothpick inserted comes out clean.
Once your Black Velvet Cake is out of the oven, let it cool down completely before unmolding. While waiting prepare your Frosting.

BLACK VELVET CREAM CHEESE FROSTING

In your mixing bowl, beat the softened butter and cream cheese together until creamy.
Add the vanilla paste and sea salt. Stir until combined.
Gradually add the confectioners sugar.
Then, add the black cocoa powder together with the heavy whipping cream. Mix until completely combined.
Keep 2 tablespoons of your Cream Cheese Frosting on the side and refrigerate what you have left, filmed to contact.

ASSEMBLY

In a mixing bowl, crumble the cake with your hands. Combine the 2 tablespoons of Cream Cheese Frosting.
Divide the dough into 24 segments and roll them into a ball of more of less the same size, by pressing firmly into the palm of your hands.
Melt about 1/4 cup of the dark chocolate in a small bowl.
Dip the tip of each cake pop stick into the melted chocolate and poke it into to ball about half way through. Place each cake pop onto your bonMAT™ and transfer to the freezer for about 20 minutes.
Meanwhile, melt the rest of your dark chocolate into a bowl. Then pour the melted chocolate into a tall and narrow cup.
Once the cake pops have been in the freezer for about 20 minutes, dip each one into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. IMPORTANT: Do not swirl the cake pop as it will fall at the bottom of your cup.
Sprinkle your Halloween Mix right away so that the sprinkles stick to it before the chocolate hardens to the contact of the cold cake.
Place in a Styrofoam block and let it stand for about an hour. TO NOTE: Cake Pops should be stored in the refrigerator if they are not consumed within 24 hours at room temperature. Enjoy, Bon Appétit & Happy Halloween!

Nutrition

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