WHITE CHOCOLATE COATED NUTELLA CAKE POPS!
With a gooey hazelnut chocolate inside and crunchy sprinkles
I have loved every second of recipe writing and content creating this month (so really, I’ve loved every second of scoffing desserts…)! With our big USA/Canada Holiday coming up very soon, I knew I needed to get some beautiful food ready for you all to enjoy over the Christmas season, and it’s safe to say it is all well underway! I will be blogging, vlogging and capturing our trip overseas – so if you aren’t somewhere you can experience a white Christmas then follow me along and I will take you all with me (in spirit, of course).
This will be my first proper ‘White Christmas’ ever, and to say I am excited is the understatement of the century! I have always dreamed of the day I could frolic in snow with glistening fairy lights surrounding me – and this year my dream will FINALY come true!
So, when I woke up today, I knew that I needed to make gorgeous little snow drops to help focus my excitement into something productive. Not only are cake pops one of the cutest desserts you can make, they are honestly one of the lowest risk treats too! There’s not too much that can go wrong with these pretty little things and so much that can go right!
Difficulty: Easy!
Parties aside though, sometimes there is nothing better than sitting down after a long day (or a long morning for us mums!) and enjoying something totally decadent, filled with totally necessary calories and a cup of strong coffee. And, as you might be able to see, I couldn’t even wait for mine to set before I dived right in… I blame my dessert addiction...
Cake pops are instantly eye catching and totally delightful, especially when they are coated in beautiful sprinkles! I couldn’t choose which sprinkle medley I wanted to use, so naturally I picked 5 different kinds – hah!
I find these are perfect for parties as finger foods or even as the main ‘cake’, something each person can grab and run with (I say run just in case you’re sneaking away with two… or three!)
Each little chocolate cake ball is lusciously coated in white chocolate and this makes ALL the difference. It gives the soft and smooth cake pops an amazing crunch as you bite into them, and that little bit of extra texture is never a bad thing!
You can use any little sticks you want for these! I chose a classic wooden stick, but you can get all sorts of colours and designs from your local craft or cake store, so go with whichever suits your theme!
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Notes: For a 'cheats' version, this also works well with any store bought chocolate cake! So, if you need to save time in the kitchen or are in need of a last minute treat, then just follow the normal instructions with a pre-made cake!
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Mama and Miss Tip! If you're making this with little hands in the kitchen, using a pre-made cake is the quickest option, however, feel free to get them involved when it comes to rolling the cake balls, dunking them in chocolate and of course, coating them in sprinkles!
Difficulty: Easy
Gather The Following...
Now, Lets Begin!
For the cake, begin by preheating your oven to 165°C fan forced and grease one 8-inch cake tin with baking paper, set aside.
In a small jug, mix your milk and apple cider vinegar together to combine. Allow this to sit and curdle while you prepare the other ingredients.
In a large bowl, sift together the flour, cocoa, baking soda and salt. Next, whisk in the sugar until combined.
To the dry mixture, add the eggs, milk/vinegar mixture, warm water, oil, coffee and vanilla extract - beating for a few minutes with a whisk until smooth.
Pour the mixture into prepared tin and bake in a preheated oven for 35 mins or until a skewer inserted comes out clean.
Once the cake is cooked, remove it from the oven and allow it to cool to room temperature before tipping the cake into a large bowl. Crumble the cake using a fork until the mixture is completely shredded into small crumbs.
For the buttercream, begin by beating the butter on high using an electric stand mixer, until fluffy. Add in the Nutella and beat again on medium speed until fully incorporated.
With the mixer on low speed, add in the icing sugar mixture - one cup at a time - until buttercream is thick and all of the icing sugar is incorporated. If the frosting is too runny, add more sifted icing sugar - if it is too thick, add in some thickened cream or milk.
Once the Buttercream is ready, measure out ¾ cup – 1 cup of buttercream and mix into the crumbled cake crumbs until mixture holds together when pressed. The bonus is you might get some left over buttercream to top other delicious treats!
Roll the cake and buttercream into 2 Tbls sized balls and place each onto a baking tray lined with baking paper. Into each ball, press a wooden stick (or cake pop stick) and firmly secure by lightly squeezing the ball around the stick. Place the tray into the freezer for 1 hour to firm up the balls. Once frozen, prepare your chocolate coating!
For the coating, melt the white chocolate and coconut oil in 30 second increments in the microwave until smooth and silky!
Dip each ball into the melted chocolate, holding the stick to dunk it. Swirl it around to remove the excess chocolate and dunk the balls into the sprinkles to coat and place back on the tray to set.
Repeat and then enjoy! These cake pops are best stored in the fridge for up to a week!
Chocolate Cake
¾ cups Full Cream Milk
1 tsp Apple Cider Vinegar
1 ½ cups Plain Flour
1 tsp Baking Soda
¾ tsp Baking Powder
¾ cup Cocoa
1 ½ cups White Sugar
2 Eggs
¾ cups Water, warm
1/3 cup Vegetable Oil
2 tsp Coffee Extract
1 tsp Vanilla Extract
Nutella Buttercream
125g Salted Butter, softened*
¼ cup Nutella or Chocolate Spread
1 ½ cups Icing Sugar Mixture
1 tbls Milk or Cream**
*I love to use salted butter to balance the sweetness. If you prefer an extra sweet kick just replace the salted butter with regular unsalted.
**Use to thin Buttercream if needed
Coating
1 cup White Chocolate Melts, melted*
1 tsp Coconut Oil
½ cup Sprinkles of choice
Wooden Skewers (or cake pop sticks)
*Compound Chocolate
