Easy Chocolate Cake Pops

Ingredients

• 500 g fully baked and cooled cake
• 100 g white chocolate, finely chopped
• 400 g milk, dark or white chocolate, for coating
• 20 cake-pop sticks
• Sprinkles or other edible decorations, optional

Method

1. Crumble the completely cooled cake into fine, even crumbs in a large bowl, removing any hard or excessively browned edges.
2. Melt the white chocolate gently in a microwave or over a pan of barely simmering water. Stir until smooth, then allow it to cool slightly.
3. Add the melted white chocolate gradually to the cake crumbs, mixing until the crumbs hold together when pressed. Avoid adding more chocolate than necessary.
4. Divide the mixture into 20 equal portions and roll each portion firmly into a smooth ball.
5. Melt a small amount of the coating chocolate. Dip the end of each cake-pop stick about 1 cm into it, then insert the stick halfway into a cake ball.
6. Leave the assembled cake pops at cool room temperature until the chocolate around the sticks has set. Do not refrigerate them before coating because a large temperature difference can crack the coating.
7. Melt the remaining coating chocolate gently and transfer it to a narrow, deep cup. Let it cool to approximately room temperature while remaining fluid.
8. Dip each cake pop straight into the chocolate until completely covered. Lift it out and gently tap off the excess without twisting or stirring the cake pop in the coating.
9. Add optional sprinkles before the coating sets, then stand the cake pops upright in a cake-pop stand or block of food-safe foam.
10. Allow the coating to set completely at room temperature before serving or storing in an airtight container.