Recipe for Rich Chocolate Cake for Pops / Truffles


This is the recipe used for the chocolate cake pops base . This recipe comes from Peggy Porshen’s book Cake Chic (buy it here). We slightly adapted it as the original recipe is for a smaller cake – not that we found that out the first time we tried it! The cake is very moist and works wonderfully and this will do a big enough cake to do 48 cake boules. 

150g Chocolate

200ml milk

450g brown sugar ( we used light muscavado)

150g salted butter softened

4 eggs lightly beaten

300g plain flour

3 tbsp cocoa powder

1 tsp baking powder

1 tsp bicarbonate of soda

Instructions:

Preheat oven to 160 C (or 150 if using a fan oven like we are)

Line your baking tin – we used about a 20×13 inch

Put chocolate , milk and half the sugar in a saucepan and bring to the boil until all is melted

Beat butter and remaining sugar

Slowly add the eggs

Add sifted flour, cocoa powder and baking powder and bicarbonate of soda to the mixture whilst beating

Start to add the hot mixture slowly into the batter

Once combined – pour into baking tin and place in the oven until cooked (approx 45 mins for us)

Leave to cool then cut into 4 sections

Making Cake Boules

Each section will make approx 12 cake boules – you can freeze the rest until it is needed – saving you precious time in the future.

See the guide to rolling cake pops here. Why not make some choc toffee cake pops?

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