Cake Bite Lollies
1 hr 10 min.
- For the cake
- 1 cup self-rising flour (sifted)
- ½ cup cocoa powder
- ½ tsp salt
- 1 cup superfine caster sugar
- ½ Tbsp white wine vinegar (to taste)
- 1 large egg
- ½ cup cold black Coffee
- ¼ cup sunflower oil
- 1 tsp vanilla extract
- 12 chocolate sandwich cookie (chopped)
For the cake: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 22cm|9" square tin and line the base with non-stick baking paper.
Sift the flour, cocoa and salt into a mixing bowl. Stir in the sugar.
Put the vinegar into a measuring jug and add milk to make 110 ml.
Whisk the egg, milk mixture, coffee, oil, and vanilla into the dry ingredients until well combined.
Pour into the tin and bake for about 30 minutes until just cooked through. Cool completely in the tin.
Crumble the cake into a bowl and work in the chopped cookies with your hands, until the cream filling is absorbed.
Roll the mixture into 20-25 balls. Cover with cling film and chill for about 1 hour until firm.
Melt the candy melts in a heatproof bowl over simmering water. Remove from the heat and stir gently.
Dip the lollipop sticks into the melted candy melts and then insert into the cake balls.
Dip the cake balls into the melted candy melts to coat completely.
Hold the cake pops over a sheet of non-stick baking paper and sprinkle over the cookie crumbs. Stand in a glass or cup and leave to set.