Triple Chocolate Cake Pops Recipe

Name: Triple Chocolate Cake Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips; 2 tablespoons shortening; equipment or wooden craft sticks; 2/3 cup Ghirardelli Classic White Chocolate Baking Chips; 3/4 cup Ghirardelli(R) Unsweetened Cocoa; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups sugar; 1 cup butter; 2 teaspoons vanilla extract; 2 large eggs; 1 1/3 cups milk; 6 tablespoons butter; 2 2/3 cups powdered sugar; 1/2 cup Ghirardelli(R) Unsweetened Cocoa; 1/3 cup milk; 1/2 teaspoon vanilla extract

Servings: persons

5 cups Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips
2 tablespoons shortening
equipment or wooden craft sticks
2/3 cup Ghirardelli Classic White Chocolate Baking Chips
3/4 cup Ghirardelli(R) Unsweetened Cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup butter
2 teaspoons vanilla extract
2 large eggs
1 1/3 cups milk
6 tablespoons butter
2 2/3 cups powdered sugar
1/2 cup Ghirardelli(R) Unsweetened Cocoa
1/3 cup milk
1/2 teaspoon vanilla extract

1
Crumble the Grand Fudge Cake into a very large bowl. Add the Ghirardelli Buttercream Frosting. Beat with an electric mixer on low speed until combined. Using a small scoop or spoon, drop the mixture into 1-1/2-inch mounds onto waxed paper-lined baking sheets. Roll mounds into balls and freeze for 30 minutes.
2
In a small microwave-safe bowl, combine 1/4 cup of the Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips and 1/4 teaspoon of the shortening. Cook on medium power (50 percent) for 1 minute. Remove and stir until smooth. Dip one end of each lollipop stick into the melted chocolate and poke sticks into the cake balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes or until balls are firm.
3
In a small microwave-safe bowl, heat the Ghirardelli Classic White Chocolate Baking Chips on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Set aside.
4
Meanwhile, in a large microwave-safe bowl, combine the remaining Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the remaining shortening. Microwave on medium power (50 percent) for 2 minutes. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Working in batches, dip the frozen balls into the melted bittersweet chocolate. Allow excess to drip off. When the bittersweet chocolate is just set, drizzle the pops with the melted white chocolate. Place on prepared baking sheets.* Let stand for 30 minutes or until chocolate is set. After chocolate is set, transfer to a storage container and store, covered, in the refrigerator for up to 1 week. Let stand at room temperature for at least 30 minutes before serving.
5
Recipe Tips
6
If you don't want the pops to have a flat side, poke the ends of the lollipop sticks into floral foam to suspend the pops until the chocolate is set.

3485

kcal

Calories

181

Fat

440

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 cups Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips, 2 tablespoons shortening, equipment or wooden craft sticks, 2/3 cup Ghirardelli Classic White Chocolate Baking Chips, and more.

Yes, Triple Chocolate Cake Pops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Triple Chocolate Cake Pops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions