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Chocolate Cake Pops With Raspberries

I am an absolute cake pop lover! They are such a sweet, little snack and you can literally make them in any variation. These cake pops here are fudgy chocolate bombs added with a fruity flavor. It is a dream combination that you must try. If you have been looking for a simple recipe that requires only uncomplicated ingredients and very little process, this is for you. You’ll end up with a mouth-watering treat! And we always find it so much fun making them, so maybe grab some friends or family, and create these cake pops together.



Chocolate Cake Pops Ingredients

  • Dark Chocolate - We are suckers for dark chocolate, if you do not already know, and this time we used 70% dark chocolate.

  • Berries - We used fresh raspberries and they give such a delicious fruity note to these cake pops. Adding the raspberries also makes the texture more moist.

Chocolate Cake Pops Tips

  • Toppings - Honestly, this is a very simple, basic recipe, so if you feel fancy, add whatever your heart desires. Chocolate chips, nuts, fruit, sprinkles, coconut shreds... there are so many possibilities. Get creative!

  • Time - If you have leftover cake, this recipe is perfect. Then you don’t have to bake an entire new cake and instead can make these cake pops really quickly.

  • Inside the Cake Pops - We used leftovers from our Chocolate Cake With Chocolate Frosting - the cake itself as well as the chocolate frosting. But don’t worry, you could also do it using your own cake, but of course, the end result will taste different than ours. And we would still recommend using our frosting as it gives the cake pops their moisture and softness.

  • Size - We had medium- to large-sized cake pops. If you would like yours not as big, just divide the batter into more balls, so they end up smaller.

  • Handling - To help ourselves, we filled up a glass with sugar and then put the cake pops with the stick into it, so we wouldn't have to hold them all or lay them down. This way they will be perfectly round too. After you have eaten all of your cake pops, you can of course use your sugar again for recipes.

  • Consistency - Add the frosting gradually, so you can stop when the desired consistency of neither too dry nor too runny, is reached. And if it’s too dry, add more frosting, if too runny or sticky, add some more cake crumbs.




Ingredients

Easy - 6 cake pops - 15 - 50 minutes

Cake

Coating

  • 75 g dark chocolate

  • 1 tsp coconut oil

Toppings

  • 6 raspberries


Instructions

  1. If you do not have leftover cake, you have to bake one first.

  2. Once you have your baked cake, crumble it up into a bowl.

  3. In a separate bowl, mash the fresh raspberries until they have a sort of jam-like consistency.

  4. Add the mashed raspberries and chocolate frosting to the cake crumbs and mix it well. The batter should stick together but not too dry nor too sticky.

  5. Form the batter into 6 equal sized balls and then carefully insert a stick in each.

  6. In another bowl, melt the dark chocolate and combine with the coconut oil.

  7. Dip each cake pop into the chocolate mixture to fully coat them.

  8. Add a raspberry on top of each cape pop as decoration, or whatever you choose.

  9. Put them in the fridge for a few minutes to let the chocolate harden and then enjoy!




If you are in search of other chocolate-y treats, look no further and check out some of our other creations, like our: Chocolate Tart, 2 Ingredient Chocolate Frosting, Apple Cake in Chocolate Blanket, or Hot Banana Boats.

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