Recipe

Step 1: Preheat oven to 350°F. Grease two 9″ cake pans.

Step 2: Sift flour, cocoa powder, baking soda, and salt into a mixing bowl; set aside.

Step 3: In a separate bowl, whisk sugar and eggs until light and aerated. Stir in melted chocolate, vegetable oil, buttermilk, and coffee and whisk until combined.

Step 4: In three additions, pour wet mixture into dry mixture, whisking well after each addition. Pour batter into prepared pans and bake 45 minutes to 1 hour, or until a wooden toothpick inserted in the centre comes out clean.

Step 5: Let cakes cool and then crumble into a bowl. Stir in frosting until well combined. Refrigerate mixture 15 minutes.

Step 6: Line a baking sheet with parchment paper. Remove cake mixture from refrigerator and form into 1-1/2″ balls, setting each on baking sheet. (You should have 12 cake balls.) Pierce the top of each with a lollipop stick and refrigerate another 15 minutes.

Step 7: While cake balls chill, melt chocolate in a double boiler, stirring gently until smooth. Dip each cake ball in melted white chocolate and allow excess to drip off. Let set a few minutes before dipping in sprinkles or other toppings and serving.

Makes 12 pops

Reprinted with permission from Matt Armendariz’s On A Stick! (2011 Quirk Books).