Cake and Nut Pops
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
ready in 3 h. 45 min.
Ready in
Ingredients
for
20
- For the cake
- 0.333 cup cocoa powder
- 1 cup boiling water
- ½ cup unsalted butter
- 1 ¼ cups light brown sugar
- ½ tsp vanilla extract
- 2 eggs (beaten)
- 1.333 cups self-rising flour
- 1 tsp Baking powder
- ¼ tsp baking soda
- 1 pinch salt
- To bind
- 3 ½ ozs Dark chocolate (60% cocoa solids)
- ½ cup butter
- 1 ⅔ cups powdered sugar
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" square tin and line the base with non-stick baking paper.
2.
Mix together the cocoa and boiling water until blended.
3.
Beat the sugar and butter in a mixing bowl until light and creamy. Gradually beat in the vanilla and eggs.
4.
Sift in the flour, baking powder, bicarbonate of soda and salt and beat into the mixture. Stir in the cocoa paste until evenly blended.
5.
Pour into the tin and bake for 40-60 minutes until just firm to the touch. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
6.
To bind: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside.
7.
Beat the butter until soft. Gradually sift in the icing sugar and beat well. Beat in the chocolate until blended. Chill for 30 minutes.
8.
Crumble the cake into a bowl and mix in the chocolate mixture with your hands until it clings together.
9.
Roll into balls and place on a tray lined with non-stick baking paper. Chill for 1 hour until firm.
10.
For the coating: melt the chocolate as before.
11.
Dip the end of each lollipop stick into the melted chocolate, then insert into the cake balls.
12.
Dip the balls into the chocolate until completely coated.
13.
Hold the cake pops over a sheet of non-stick baking paper and sprinkle over the hazelnuts. Stand in a glass or cup and leave to set.
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