Chocolate-Orange Cake Pops

Name: Chocolate-Orange Cake Pops
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 680 grams bittersweet (70 percent) chocolate chips; 2 eggs, at room temperature; 355 milliliters all-purpose flour; 296 milliliters granulated sugar; 118 milliliters mascarpone cheese, at room temperature; 36 servings Orange and white sprinkles, for decoration; 36 servings Orange food coloring, as needed; 59 milliliters fresh squeezed orange juice (from 1 large orange); 1 Zest of orange; 710 milliliters powdered sugar3 tablespoons whole milk, plus more if needed; 5 Tbsps safflower oil; 1 teaspoons fine salt; 1 stick unsalted butter, at room temperature; 2 sticks unsalted butter, at room temperature; 118 milliliters unsweetened cocoa powder; 1 teaspoon pure vanilla extract

Chocolate-Orange Cake Pops

The recipe Chocolate-Orange Cake Pops can be made in roughly 4 hours. One serving contains 338 calories, 7g of protein, and 19g of fat. For 90 cents per serving, you get a hor d'oeuvre that serves 36. If you have powdered sugar3 tablespoons milk, bittersweet chocolate chips, safflower oil, and a few other ingredients on hand, you can make it. Cranberry Orange Vanilla Cake Pops, Skinny Orange Soda Halloween Cake Pops, and Gold Glitter Cake Pops (Lemon Cake Pops) are very similar to this recipe.

Instructions

Watch how to make this recipe.

Special equipment: 36 popsicle sticks

Equipment you will use

Popsicle Sticks

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray an 11- by 8-inch rimmed baking sheet with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Oven

Lay a piece of parchment paper over the baking sheet allowing the excess to fall over the sides. Spray the parchment paper with the cooking spray. Set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Baking Sheet

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

Ingredients you will need

Baking Powder

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on high speed until light and fluffy, about 1 minute. Beat in the eggs, one at a time until smooth.

Ingredients you will need

Granulated Sugar

Butter

Egg

Equipment you will use

Stand Mixer

Add the mascarpone cheese, orange juice and zest.

Ingredients you will need

Mascarpone

Orange Juice

Mix until well combined. Gradually add the flour mixture until combined.

Ingredients you will need

All Purpose Flour

Scrape the batter into the prepared baking sheet, spreading the batter to the edges.

Equipment you will use

Baking Sheet

Bake until a cake tester comes out clean, 12 to 15 minutes. Cool in the pan for 30 minutes. Using the excess parchment to lift, carefully remove the cake from the baking sheet and cool completely on a wire rack for about 30 minutes.

Equipment you will use

Baking Sheet

Wire Rack

Oven

Frying Pan

For the frosting: While the cake is cooling, combine the confectioners' sugar, milk, vanilla extract and butter in a medium bowl. Using an electric hand mixer, combine the ingredients until smooth, adding more milk if needed (the frosting should be stiff). Gradually add the orange food coloring until desired color.

Ingredients you will need

Powdered Sugar

Orange Food Color

Vanilla Extract

Frosting

Butter

Milk

Equipment you will use

Hand Mixer

Bowl

Cut the cooled cake in half. Using a serrated knife, trim the top layer of cake halves to make a flat surface.

Equipment you will use

Serrated Knife

Spread the frosting over one half of the cake. Top with the other cake half. Refrigerate for 45 minutes to 1 hour until the frosting has set.

Ingredients you will need

Frosting

Spread

Combine the chocolate and safflower oil in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth.

Ingredients you will need

Safflower Oil

Chocolate

Water

Equipment you will use

Sauce Pan

Bowl

Line a baking sheet with waxed paper.

Equipment you will use

Baking Sheet

Cut the cake into 1 1/4-inch squares. Insert a popsicle stick into the end of each cake square. Dip the cake squares into the melted chocolate, shaking off any excess chocolate. Decorate with sprinkles and place on the prepared baking sheet. Repeat with the rest of the cake squares. Refrigerate the pops until the chocolate has set, 1 to 2 hours.

Ingredients you will need

Chocolate

Sprinkles

Dip

Equipment you will use

Popsicle Sticks

Baking Sheet

Equipment

Ingredients

Servings:

1teaspoon

baking powder 680grams

bittersweet (70 percent) chocolate chips 2

eggs, at room temperature 355milliliters

all-purpose flour 296milliliters

granulated sugar 118milliliters

mascarpone cheese, at room temperature 36servings

Orange and white sprinkles, for decoration 36servings

Orange food coloring, as needed 59milliliters

fresh squeezed orange juice (from 1 large orange)1

Zest of orange 710milliliters

powdered sugar3 tablespoons whole milk, plus more if needed 5Tbsps

safflower oil 1teaspoons

fine salt 1stick

unsalted butter, at room temperature 2sticks

unsalted butter, at room temperature 118milliliters

unsweetened cocoa powder 1teaspoon

pure vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake Pop on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.