Chocolate Cake Pops Recipe (Print Version)

# Ingredients:

→ Cake Pop Base

01 - One 9x13-inch chocolate cake, fully baked and cooled to room temperature
02 - 1 cup of your favorite chocolate frosting

→ Coating & Decorations

03 - 12 oz chocolate chips for melting
04 - Colorful sprinkles, crushed nuts, or any fun toppings you like (totally your choice!)
05 - 36 lollipop sticks

# Instructions:

01 - Grab your cooled chocolate cake and start breaking it apart with your hands or a fork. Keep crumbling until you've got fine, even crumbs without any big lumps - this is the foundation of your cake pops!
02 - Dump the chocolate frosting right into your bowl of cake crumbs. Mix everything together really well until it looks like cookie dough - it should stick together nicely when you squeeze it.
03 - Scoop out small amounts of the mixture and roll them between your palms to form smooth, round balls about an inch across. Line them up on a baking sheet covered with parchment paper as you go.
04 - Gently push a lollipop stick into each ball, going about halfway down. Pop the whole tray into your fridge and let them chill out for an hour - this helps them stay together when you dip them later.
05 - While your cake balls are getting firm in the fridge, melt those chocolate chips in a microwave-safe bowl. Heat in short bursts, stirring between each one, until you've got a smooth, silky chocolate coating ready to go.
06 - Take your chilled cake pops out of the fridge. Dip each one into the melted chocolate, giving it a little twirl and a gentle tap to shake off the extra coating. While the chocolate's still wet, go ahead and add your sprinkles or whatever decorations make you happy!
07 - Stand your decorated cake pops upright in a foam block or cake pop holder so the chocolate can harden completely. If you don't have a stand, just lay them back down on your parchment-lined baking sheet - they'll be fine either way.
08 - Keep going with the rest of your cake pops - dip, decorate, and set until you've transformed all those cake balls into gorgeous treats ready to enjoy or share!

# Notes:

01 - Don't feel locked into chocolate! Try vanilla cake, red velvet, lemon, or marble cake for totally different flavors.
02 - Mix and match your frosting and cake flavors however you want - this recipe is super flexible and fun to experiment with.
03 - That hour of chilling time is really important - it keeps your cake pops from falling apart when you dip them.
04 - Skip the decorations if you prefer a cleaner look, or go wild with multiple colors and textures.
05 - These cake pops stay fresh in the refrigerator for up to 5 days when stored in an airtight container.
06 - Want to make them ahead? Freeze them for up to a month and thaw when you're ready to serve.

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