Chocolate and Cream Cake Pops
ready in 2 h. 40 min.
Preheat oven to 350 degrees F/ 175 degrees C. Grease a cake pop pan.
In medium bowl, sift flour, baking powder, and salt. Set aside.
In a separate bowl, combine butter and light cream, and beat with an electric mixer on medium speed until combined. Slowly add in 1 ¾ cups sugar, eggs, and vanilla extract, and continue to beat until smooth.
Turn speed down to low and gradually add in flour mixture, blending until well mixed.
Pour batter into the cake pop pan following manufactures directions and bake for 22 minutes. After baking, transfer cake balls immediately to a plate to cool in refrigerator for about 20 minutes. Once cake balls are cooled, cut each in half.
Using an electric mixer with the whisk attachment, whisk the heavy cream on high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the 5 tablespoons of sugar. Continue to whisk until soft peaks form. Add the orange juice and continue to whisk until stiff peaks form. Pipe the fresh whipped cream onto the bottoms of each ball and place the top on to create a sandwich.
Gently melt chocolate in a double boiler or in the microwave. Dip one end of the lollipop stick into the melted chocolate, then insert into cake ball, making sure to go through both cake layers. Chill in the freezer again for 10 minutes.
If the chocolate has become too thick, melt again using same method. Remove the pops from the freezer and dip each into the melted chocolate, gently tapping off excess, before inserting into cake stand. Chill in the freezer or refrigerator to set chocolate. Keep refrigerated until ready to serve.