from our cocoa kitchen · SURFSTR

Double-Chocolate Cake Pops

Moist chocolate cake, firm cocoa buttercream and a thin dark-chocolate shell make 24 precisely portioned, make-ahead cake pops.

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By SURFSTR ·

24 finished double-chocolate cake pops on a ceramic platter
The finished dish
Active preparation
50 min
Cooking / baking
35 min
Resting / chilling
135 min
Total time
220 min

24 cake pops, about 55 g each

Vegetarian: YesVegan: NoSoy-free: Unknown*Dairy-free: NoWheat-free: No

Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.

02 / bring it together

let’s make it.

  1. Prepare

    Heat the oven to 175°C conventional (155°C fan). Grease a 23 cm round pan with about 2.2 l capacity and line the base. Weigh every ingredient.

    Weighed ingredients and 23 cm pan for chocolate cake pops

  2. Bloom the cocoa

    Whisk 60 g SURFSTR cocoa powder into 120 g hot coffee until glossy and free of dry pockets. Cool for 5 minutes.

    SURFSTR cocoa powder whisked smooth with hot coffee

  3. Mix and bake

    Whisk 200 g sugar, 60 g melted butter, 50 g egg, 5 g vanilla and 120 g buttermilk. Whisk in the cocoa paste. Fold in 125 g flour, 5 g baking soda and 3 g salt just until smooth. Bake for 32–35 minutes, until a skewer carries a few moist crumbs or the centre is about 96°C. Cool 15 minutes in the pan, then 45 minutes on a rack.

  4. Make the buttercream and bind

    Beat 115 g soft butter for 2 minutes. Beat in 200 g icing sugar, 25 g SURFSTR cocoa powder, 30 g milk and 5 g vanilla. Crumble the cold cake finely and work in the buttercream evenly. The mixture should hold firmly when squeezed without looking greasy.

    Cold chocolate cake crumbs bound with cocoa buttercream

  5. Portion and chill

    Weigh 24 portions of 40–42 g, roll into smooth balls about 3.5 cm wide and place on a lined tray. Chill for 30 minutes until firm but not frozen.

    24 even chocolate cake balls being weighed and rolled

  6. Secure the sticks

    Gently melt 350 g dark chocolate with 20 g refined coconut oil. Dip each stick 1 cm into the coating, insert halfway into a ball and chill for 10 minutes. Nutrition assumes 300 g chocolate and 15 g oil remain on the pops; the balance is working excess.

  7. Dip and set

    Keep the coating fluid, not hot. Dip each cold ball once, let excess drain gently and stand upright. Set for 20 minutes at cool room temperature or 10 minutes in the fridge. Temper for 15 minutes before serving.

    Chilled cake pop dipped in dark chocolate
Flour folded briefly into cocoa batter
Chocolate batter poured into the 23 cm pan
Baked chocolate cake cooling completely on a rack
Cocoa buttercream holding firm mixer ridges
Sticks dipped in chocolate before inserting into cake balls
Ready-to-serve cake pops with a thin shell and moist cut centre

Commercial scaling

Ingredient quantities scale proportionally. Baking time, vessel and oven capacity, mixing energy and chilling do not scale linearly; plan 25 and 50 pieces as separate 23 cm or appropriate foodservice batches.

Ingredients242550
Plain wheat flour125 g130.2 g260.4 g
SURFSTR cocoa powder, alkalised, 20–22% cocoa butter60 g62.5 g125 g
Baking soda5 g5.2 g10.4 g
Fine salt3 g3.1 g6.2 g
Granulated sugar200 g208.3 g416.7 g
Unsalted butter, melted60 g62.5 g125 g
Egg without shell50 g52.1 g104.2 g
Vanilla extract5 g5.2 g10.4 g
Buttermilk120 g125 g250 g
Strong black coffee, hot120 g125 g250 g
Unsalted butter, softened115 g119.8 g239.6 g
Icing sugar200 g208.3 g416.7 g
SURFSTR cocoa powder, alkalised, 20–22% cocoa butter25 g26 g52.1 g
Whole milk30 g31.2 g62.5 g
Vanilla extract5 g5.2 g10.4 g
Dark chocolate, 60–70%350 g364.6 g729.2 g
Refined coconut oil20 g20.8 g41.7 g
24 cake pops, about 55 g each1,320 g1,375 g2,750 g

03 / the numbers

nutrition, clearly.

Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.

1 pop100 g
Energy990 kJ / 237 kcal1799 kJ / 430 kcal
Fat12.9 g23.5 g
of which saturates7.9 g14.4 g
Carbohydrate25.6 g46.6 g
of which sugars19.9 g36.2 g
Fibre2.5 g4.6 g
Protein2.7 g5 g
Salt0.3 g0.5 g

Estimated values per cake pop (about 55 g) and per 100 g on an estimated 1,320 g finished yield. The basis assumes 300 g retained chocolate and 15 g retained coconut oil; about 50 g chocolate and 5 g oil remain as working excess. Not a laboratory analysis. Cooling, chilling, setting and 15 minutes tempering: 135 minutes in total.

Practical tips, storage & substitutions

Prevent cracks

Very cold balls and hot chocolate create temperature shock. Dip balls that are firm but not frozen and keep the coating only warm enough to flow.

If pops slip

The crumb mixture must hold when squeezed. Dip the stick in chocolate, insert only halfway and chill for 10 minutes before coating.

Storage

Refrigerate airtight for up to 4 days. For longer storage, freeze in one layer, then pack airtight for up to 3 months; thaw in the fridge to limit condensation.

Substitutions

Decaffeinated coffee or hot water works. Check the flow if changing chocolate; working excess is still required.

SURFSTR · DUTCH PROCESS

it starts with cocoa.

SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.

Meet the cocoa
SURFSTR cocoa powder, 500 g pouch
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