Cake Pops with Ghiradelli INTENSE Dark Chocolate

A couple weeks ago, I saw this recipe for cake pops on Peas and Thank You. I knew I had to make them! And the day it was posted was my sister's birthday so I wanted to make them for her.  This week, I was sent a treat from Foodbuzz- Ghiradelli Intense Dark Chocolate samples to try and review!
I received 3 different kinds:
Twilight Delight 72% Cocoa
Midnight Reverie 86% Cocoa
Sea Salt Soiree

My favorite one to eat was the Sea Salt Soiree - hint of sea salt with almonds folded into the chocolate.  I used the other two for my cake pops! They are definitely INTENSE.

CAKE POPS a recipe from Peas and Thank You
First off, you need a styrofome circle to place the pops on to cool (I had this from Nick's first birthday), candy/baking sticks (had them for the same occasion), and wax paper helps.

Cake:

• 1 c. whole wheat flour
• 1/2 c. unbleached all purpose flour
• 1/4 c. cocoa powder
• 1/2 c. organic sugar
• 1 t. baking soda
• 1 1/2 t. baking powder
• 1/2 t. salt
• 1 c. water
• 1/2 c. unsweetened applesauce
• 1 T. vinegar (white or apple cider)
• 1 t. vanilla extract

Frosting:

• 1/2 c. butter
• 2 T. coconut flour
• 1 1/2 c. organic powdered sugar
• 1 t. vanilla extract

Coating:

• 1 1/2 c. Ghiradelli INTENSE dark chocolate
• 1 1/2 T. coconut oil
• sprinkles, sea salt, etc.

Preheat oven to 350.
For the cake, take a large bowl and combine flours, cocoa powder, sugar, baking soda and powder, salt, water, applesauce, vinegar and vanilla. 
Spread batter into an 8×8 pan that has been lightly spritzed with oil or cooking spray.  Bake for 25-30 minutes until firm.
Allow cake to cool completely.

Make the frosting by beating together butter, coconut flour, powdered sugar and vanilla.  The frosting may seem a bit dry: the thicker the frosting is, the better your cake pops will hold together.


I had a little helper for my baking adventure. First I made the cake. Then it was time for the icing. That icing was ridiculous - so delicious. Kara happened to wake up right when I was making that.

hmmm is that edible?

let me just check

taste test

you've been totally holding out on me Mommy!

Add the cake into the frosting mix.  I used the beater for this and it worked nicely, cleaning the sides of the bowl. When the frosting is completely incorporated into the cake, roll cake into balls and set them on waxed paper.  Put in the freezer for 30 min. This helped keep them set.  Make your frosting. When they come out, stick in the sticks.  Then dip in the frosting. Place them on the circle to dry and in the fridge till set. Make sure you let the chocolate drip off before you place on the styrofome (so that it isn't a complete mess). Then add on your sprinkles, sea salt, or whatever pretty topping you want! The sea salt was a great touch!

With the cake mixed in - going back for seconds.
We won't tell Aunt Kimp about this.

I want one of them Mommy!

Had to explain to the kids that they had to go in the fridge to set. Regardless - a 2 and 1 year old don't understand that. Nick started crying on the floor in front of the refrigerator that he wanted "one of those."  You have to love the 2 year old behavior.

How did they taste? Fantastic! The inside was soft and chewy, the dark chocolate shell was delicious! I think I would do these again with a vanilla base, or even pumpkin/pecan for the fall.