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Mocha Cake Pops

At the start of last summer, I shared recipes which to me embody summer – ice cream. While this post isn’t ice cream, it is a cold, fun treat. If you’ve ever been on Pinterest, you’ve seen these cute bite-sized cake pops before. Cake pops are fairly simple to make, they just require some work done ahead of time. The basic formula for a great cake pop = (crumbled cake + moist filling)hand rolling + dipped coating x decorative sprinkles. Most cake pops use icing as the ‘moist filling’ I opted instead to use a Chocolate Espresso Mousse. If you don’t have time to make these cake pops in their entirety, make. the. mousse. Oh, dear friends, make the mousse.

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These pops are a rendition of a groom’s cake I made for my friends’ wedding – a three-tiered chocolate cake with chocolate espresso mousse filling inspired by the coffee shop they met at. These pops are surprisingly low in fat; The cake and mousse contain no fat at all, only the outer homemade ‘Magic Shell’ has some coconut oil in it {coconut oil is the secret key to making homemade magic shell as it hardens once frozen}. And while I could talk about the health benefits of chocolate – such as its high content of phenols, known to have antioxidant properties – I won’t bore you with that. Just know, these pops are fun to make, and even more enjoyable to eat! Plus they are bite-sized, making them perfectly portioned to give you that little chocolate fix when you need.

Chocolate Cake
Makes 1 eight inch cake or 36 cake pops

Adapted from Just Chocolate Cake from Post Punk Kitchen by Isa Chandra Moskowitz

1 cup unsweetened non-dairy milk
1 teaspoon apple cider vinegar
1/2 cup palm sugar or evaporated cane juice
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup whole wheat pastry flour
1/3 cup cocoa
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 350ºF

  1. In a small mixing bowl, whisk together the non-dairy milk and apple cider vinegar. Set aside to allow ‘milk’ to ‘curdle.’
  2. Sift the dry ingredients together in a medium-sized mixing bowl.
  3. In a large mixing bowl, whisk together the milk-vinegar mixture with the sugar and extracts. In several batches, add the dry mixture to the wet mixture whisking in until well incorporated. {Ripe Tip: I’ve found the best way to achieve a lump free batter with this recipe is to whisk the wet ingredients and while the liquid is still swirling begin dumping the dry mix. Continue to swirl mixture while adding in the remaining dry to wet.}
  4. In a greased 8 inch pan cake, pour in batter. {Ripe Tip: ‘Flour’ the pan with extra cocoa flour to help further prevent sticking; Using cocoa powder won’t discolor the outer crumb of the cake as it would with white flour.} Bake for 30 – 35 until cake is set and a toothpick inserted in the middle comes out clean. Allow cake to cool on a cooling rack.

To Assemble Cake Pops

Ripe Tip: You will need to have the Chocolate Espresso Mousse made 1 day before hand giving it time to set up.

  1. Once the cake is cool enough to handle, crumble the cake with your fingers or using large forks to pull it apart. {Ripe Tip: See pictures for what this step should look like.}
  2. Once the cake is sufficiently crumbled resembling coarse sand, add in {approx.} 1 cup of Chocolate Espresso Mousse, and evenly mix in until all mousse is dispersed. {Ripe Tip: See pictures for what this step should look like.}
  3. Using a tablespoon, scoop out the cake mixture and roll into a tight ball. Continue until all batter is used up making 3 dozen walnut-sized balls.
  4. Stick lollipop sticks in each ball {Ripe Tip: See pictures} and dip into the prepared Chocolate “Magic” Shell. I garnished each pop with roasted cacao nibs; Shredded coconut, chopped nuts or fruit would also be great as well. Place dipped pops in the freezer to allow outer “Magic” Shell to harden. Serve chilled.

 

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The crumbled cake { Step 1 }

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The Cake Pop Batter – with the addition of the Chocolate Espresso Mousse { Step 2 }

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The Cake Pops ready for their swim in warm chocolate …. oh that sounds divine { Step 4 }

Chocolate Espresso Mousse
Makes {approx.} 1 cup

Adapted from Chocolate Mousse Tower from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant by Joy Pierson, Angel Ramos, & Jorge Pineda

1/2 cup non-dairy milk
2/3 cups non-dairy chocolate chips, such as Whole Foods 365 or  Enjoy Life brands
1/2 teaspoons vanilla extract
4 – 5  tablespoons instant espresso powder, to taste
pinch ground cinnamon
pinch salt
4 ounces silken or soft tofu
2 ounces espresso {Ripe Tip: This is optional to give the mousse and extra espresso-y kick}

  1. In a double broiler, combine the non-dairy milk, chocolate chips, instant espresso powder, vanilla extract, cinnamon, and salt, and melt chocolate until smooth. {Ripe Tip: Taste test the espresso flavor, you want it to be pronounced as it will decrease some with further continuation of the recipe}
  2. In a blender combine tofu, melted chocolate mixture and espresso (if using), and blend until smooth. Pour in a shallow container and chill in the refrigerator overnight to allow mousse to set up.

 

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Chocolate “Magic” Shell 
Enough to coat 3 dozen cake pops

1/2 cup non-dairy chocolate chips, such as Whole Foods 365 or  Enjoy Life brands
2 tablespoons coconut oil

  1. In a double broiler, combine chocolate chips and coconut oil, and melt chocolate until smooth. {Ripe Tip: Test doneness by placing a 1/2 teaspoon of the melted chocolate on a plate and place the plate in the freezer. Check on the chocolate after several minutes, if it has hardened you are ready to go, if not add a tiny bit more coconut oil, and re-test}

 

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One comment

  1. very cute I want to make some. the recipe is a bit to long but I will try to cook it if I can for my cake and candy sale

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