Chocolate Cake Pop Layer Cake












































So let me just allow you some time to drool over this cake.. it has everything a needs and more...
Permíteme darte algo de tiempo para babear encima de esta tarta.. tiene todo lo que necesita un adicto al chocolate y más...

...and to make you drool even more, if you love chocolate cake pops, not only is this cake decorated with choocolate cake pops, there are cake pop balls between the layers too.. do I have your attention now?
...y para hacerte babear aún más, si te gustan los cake pops de chocolate, no sólo está decorada con ellos sino que también tiene bolas de cake pop de chocolate entre las capas..ahora tengo tu atención? 


When I thought of the idea I wasn´t sure how it would turn out.. if the cake pop balls would be visible but it worked and I´m super stoaked about it.. anyone else there obsessed with layer cake like I am :-)

 Cuando se me ocurrió la ida no estaba segura de cómo saldría y si las bolas serían visibles pero funcionó y estoy súper emocionada sobre ello.. alguien ahí igual de obsesionado con las layer cakes como yo? :-)


One of the things I hate is wasting food and because the cake cut off in this recipe is used to make the cake pops, therefore no wastage! Speaking of wastage, I also used the leftover chocolate ganache frosting I used for my last post!

 Una de las cosas que más odio es desperdiciar comida y como la tarta sobrada en la receta se usa para hacer las cake pops, ¡no desperdiciamos! Y hablando de desperdicio, ¡también usé el resto del ganache frosting de mi último post!

Chocolate Cake Pop
LAYER CAKE

¡Clic aquí para ver/imprimir la receta en Español!
INGREDIENTS:
(I used 3 x 12cm molds, filled them ¾ full = 3 high levels when baked)
To make the chocolate cake:

  • 1 cup sunflower oil
  • 400g white sugar
  • 8 L eggs at room temperature
  • 2 teaspoons vanilla essence
  • 300g sifted all purpose flour
  • 100g sifted pure cocoa powder
  • 2 teaspoons baking powder
  • pinch of salt

To make the pink buttercream:
  • 100g butter without salt at room temperature
  • 150g sifted icing sugar
  • pinch of salt
  • ½ teaspoon vanilla essence
  • pink gel colorant
To make the cake pops:
(enough to make 10 small-regular shaped cake pops/balls)
  • use the chocolate cake tops cut from the baked cakes (3 tops)
  • 1-2 tablespoons of ganache frosting
  • ¼ teaspoon vanilla essence
  • 150g dark chocolate melted and ready for dipping (save some for the top of the cake)
  • lollipop sticks (for the cake pops on the top)
METHOD:
To make the cake:
Pre-heat the oven to 175ºC/350ºF. Prepare your molds with melted butter and line the bottoms with cut out wax paper circles.  Beat your sugar and oil for about 2 minutes then add your eggs 1 by 1. Now add your vanilla. Lastly add the sifted dry ingredients and make sure not to overmix! Fill the molds ¾ of the way and bake for 35-40 minutes depending on your oven. Make sure the cakes are cooled completely before removing them from the molds.
To make the ganache frosting click here
To make the pink buttercream:
Blend all the ingredients together on high until light and fluffy for approximately 5 minutes.
To make the cake pops:
Crumb the cake and add theganache frosting, 1 spoon at a time to ensure your mixture is not too wet, you want it to be able to form a ball without being too wet or too dry. Once your balls are formed, place them on a sheet of wax paper and leave them to set for 5 minutes in the freezer. Dip the lollipop sticks for the ones on the top into the melted chocolate and then into the centre of the balls. Allow to set in the freezer for a further 10 minutes. Now dip the cake pops and cake balls into the melted chocolate until they are completely covered. Allow the excess chocolate to drip off and then place them back onto the wax paper to set completely in the fridge.
ASSEMBLY:
Spread two of the 3 layers with the chocolate ganache frosting, top with 3-4 cake pop balls, cover with more frosting then with the next layer of cake. Leave to set in the freezer for 15 minutes. Crumb coat your cake and leave to set another 15 minutes in the freezer. To get the graded look, I frosted the top and bottom side with the chocolate ganache frosting and left a centre gap for the pink buttercream. Make sure you put equal amounts of frosting for each part to ensure the cake is frosted equally. Dont overwork the frosting as you will loose the different coloured effect. Use the leftover melted chocolate and drizzle some over the top so that it runs over the sides. Top with the chocolate cake pops by placing them upside down!




If I could make layer cakes all day and every day, I would be a very happy woman.. tired: yes but definitely creatively inspired :-) I just love the challenge!

 Si yo pudiera hacer layer cakes todo los días todo el día, sería una mujer muy feliz.. cansada: sí, pero definitivamente inspirada creativamente :-) Me encanta el reto!









Until next time guys! Have a super week!

Hasta la próxima chic@s! Que tengan una semana súper! 




Labels: , , , ,