Chocolate Cake Pops

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.

	this recipe	typical
fat	155%	101%
total sugar	232%	232%
egg	80%	48%
leavener	2%	4%
salt	1%	2%
liquid	105%	200%
dairy	10%	117%
chocolate	602%	67%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

125 g	1 cup (125g) all-purpose flour (spooned & leveled)
200 g	1 cup (200g) granulated sugar
32 g	6 Tablespoons (32g) unsweetened natural cocoa powder (1/3 cup + 1 Tbsp)
2 g	1/2 teaspoon baking soda
2 g	1/4 teaspoon salt
109 g	1/2 cup (120ml) canola, vegetable, or melted coconut oil
100 g	2 large eggs, at room temperature
4 g	1 teaspoon pure vanilla extract
118 g	1/2 cup (120ml) hot water
85 g	6 Tablespoons (85g) unsalted butter, softened to room temperature
90 g	3/4 cup (90g) confectioners’ sugar
41 g	1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder
12 g	2–3 teaspoons heavy cream or milk
2 g	1/2 teaspoon pure vanilla extract
680 g	24 ounces (680g) candy melts (or semi-sweet chocolate bars)*
	sprinkles

Method: 9 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe is delicious. I had never made or eaten cake pops before, and I honestly thought they'd be way too sweet to be enjoyable. But I gave these a try when we had family coming for dinner, and everyone absolutely loved them. They taste kind of like truff” — a cook, 5.0★

“Completely delicious. I use your chocolate cake recipe to make this which included espresso coffee. Best chocolate cake ever!*** But please notify us viewers that bull needs to be verrrry large to mix the 2 cakes into frosting. Thank you.” — a cook, 5.0★