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Chocolate orange cake pops recipe

Chocolate orange cake pops recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cake pops

A quick and easy way to turn delicious Nākd bars into a decadent treat, perfect for gifts or Halloween!

3 people made this

IngredientsMakes: 20 cake pops

  • 4 Nākd cocoa orange bars
  • 100g vegan dark chocolate, roughly chopped
  • zest of 1 large orange

MethodPrep:15min ›Extra time:30min chilling › Ready in:45min

  1. Divide the 4 Nākd bars into 5 sections and roll each into a firm ball. Gently push a cake pop stick into the centre of each ball and leave to firm up a little in the freezer, about 8 minutes.
  2. Preheat the oven to 150 C / Gas 2.
  3. Meanwhile, melt the chocolate by placing it in a heatproof bowl over a pan of simmering water. Once melted, leave to cool slightly to room temperature.
  4. Scatter the orange zest onto a baking tray lined with baking parchment.
  5. Bake the zest in the preheated oven for about 10 minutes until the zest is dried out completely. Once dried, place the orange zest in a food processor or spice grinder and pulse until it looks like small sprinkles.
  6. When the chocolate has cooled slightly but is still runny, dip the cake pops in one at a time. Twirl the pop to make sure the chocolate is evenly coated and then sprinkle the orange zest all over the pop. Return to the freezer or fridge to set for 30 minutes.

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Lemon Cake Pops

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

The perfect balance of light lemon flavor and sweetness, these Lemon Cake Pops are perfect for Easter or any Springtime event. Add your own lemon flavor to a boxed cake mix for just the right amount of tart lemon flavor.

Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the warmer weather and flowers blooming than with food and a fun giveaway? 27 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!

So stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages! Thanks to our #SpringSweetsWeek Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Kitchenware, Adams Extract, and Fresh April Sprinkles for joining us!

I’m so excited to be joining in for #SpringSweetsWeek again this year! This week I’ll be sharing 3 new dessert recipes, starting with these delicious Lemon Cake Pops.

Cake pops are such a fun treat for any party or event! This version uses a boxed cake mix and adds in lemon zest and lemon extract for just the right amount of flavor, no artificial lemon taste! Coated with white candy melts and topped with fun Easter-themed sprinkles.

Triple Chocolate Cake Pops

1 recipe Grand Fudge Cake, cooled (see below)
1 recipe Ghirardelli Buttercream Frosting (see below)
5 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
2 tablespoons shortening
58 round paper lollipop or wooden craft sticks
2 &frasl3 cup Ghirardelli Classic White Baking Chips

Grand Fudge Cake
3 &frasl4 cup Ghirardelli Unsweetened Cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1- 3 &frasl4 cups sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 large eggs
1- 1 &frasl3 cups milk

Grand Fudge Cake

  1. Preheat oven to 350ºF. Grease and lightly flour two 9-inch round cake pans.
  2. In a medium bowl, combine cocoa, flour, baking powder, baking soda, and salt set aside.
  3. In a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes.
  4. Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth. Pour into prepared pans.
  5. Bake for 30 to 35 minutes or until a cake tester inserted in the center of cake comes out clean.

Ghirardelli Buttercream Frosting

  1. In bowl, beat butter until light and fluffy.
  2. In a separate bowl, mix powdered sugar with cocoa. Blend sugar mixture with butter alternately with milk, beat well after each addition.
  3. Beat until smooth. Blend in vanilla.

Triple Chocolate Cake Pops

  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.
  2. 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.
  3. In a small microwave-safe bowl, combine 1 /4 cup of the Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and 1 /4 teaspoon of the shortening.
  4. Cook on medium power (50 percent) for 1 minute. Remove and stir until smooth.
  5. 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.
  6. In a small microwave-safe bowl, heat the Ghirardelli Classic White Baking Chips on medium power (50 percent) for 1 minute. Remove and stir. If not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Set aside.
  7. 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.
  8. 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.
  9. Place on prepared baking sheets.*
  10. 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.

*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.

Orange Creamsicle Cake Bites

First things first, it’s my 3 year blog anniversary! Holy canoli.

I barely knew a thing about blogging when I started Miss CandiQuik. But it’s so much fun and there is a true sense of community in the blogging world. If you’re thinking about starting a blog: do it. Start it and be persistent. Keep posting and watch it (and yourself) grow.

Now, let’s celebrate! And eat cake.

I found this cake mix while wandering down the baking aisle (surprise, surprise) and couldn’t pass it up. I wasn’t sure what type of orange flavor it would deliver but I was more than willing to experiment. The result: orange creamsicle, people! Even more so when crumbled up and smooshed together with buttercream frosting.

So once you are ready to introduce these to your taste buds, this is all you will need:

You can make the undipped cake balls 2 days to 6 weeks in advance. Then, you can just proceed to making your chocolate icing based on the recipe instructions on the day of serving. You can store the undipped cake balls in the refrigerator for a week, or in the freezer for up to 6 weeks. When you finally wish to use the cake balls, make sure to let it thaw overnight before dipping them in frosting.

Cake pops can last for 1 to 2 days at room temperature, while those stored in the fridge will be good for 5 to 7 more days. Storing the finished cake balls in the freezer can extend its lifespan to 2 to 3 months at best.

How To Make Cake Pops ….EASILY.

I thought I HATED cake pops. I made them for a baby shower a few years ago and they were a pain in the butt cheeks with all that freezing and refreezing, dipping, twirling, decorating, and oh that texture!! Ewww!!

It was soggy, grainy, and tasted like someone had chewed it up already. My hubby sat quietly, ate the whole thing and calmly said: “you don’t have to make these again please”.

I seriously did not see what all the cake pop hype was about, but I kept getting requests to “PLEASE DO A CAKE POP TUTORIAL!”. I can’t let my babies (you) down so I got back in the kitchen to figure these things out. Something had to give!

I discovered that I LOVED cake pops. Here’s what I learned:

  1. Go EASY On The Frosting: What a lot of folks failed to mention in the cake pop tutorials that I was following was to ONLY ADD A LITTLE BIT OF FROSTING. That is super important!! Most cakes are already moist. Too much frosting and it’s ruined in my opinion, not unless you add more cake.
  2. Use Your Hands To Mix: It really helps to mix it up with your hands so that you can get the feel of it. When I used a spoon to mix it up, it looked as if I wasn’t putting in enough frosting but it turned out that it was way too much when I went to make a ball. The cake should still be a bit crumbly even when the frosting is mixed in.
  3. Mini Ice Cream/Cookie Scoop Works Great: Use a mini ice cream scoop to scoop out the “dough” so that you will have equal portions.
  4. No Need To Keep Refreezing- I only placed these in the freezer once. Twice if you plan on bagging them or you want to speed up the final setting time.
  5. Use A Deep, Narrow Cup For Dipping: The melted chocolate/candy coating should be deep enough to submerge the cake ball completely to avoid having to twirl it around.
  6. Box Cake Is Just Fine– If you’re not against the ingredients, make it easy for yourself and just purchase a box cake and make some homemade frosting. No one will know.
  7. Use A Styrofoam Holder- A block of Styrofoam makes a really great holder to stick the cake pops in while they are drying and it’s cheap.

These cake pops are what I consider cake pop perfection. They are the best cake pops I’ve ever had. No need to keep refreezing and double dipping! The texture is fluffy AND moist and it was nowhere near as messy and time consuming as my first attempt at making cake pops.

Such a cute little homemade gift don’t ya think?

Now if you’re looking for a tutorial on how to decorate cake pops…ugh, I’m not the girl for the job!! Sprinkles is as good as it gets over here : )

Even without fancy decoration, these cake pops can still make a pretty cute, cheap and festive gift idea! Let your imagination run wild!


Can I make these the day before? You sure can! But I’d use candy melts instead of chocolate. That way you can store them on the counter and not have to worry about the chocolate melting and smearing on the bag. Plus candy melts come in so many fun colors!


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Give these cake pops a try and let me know what ya think! I can’t wait to make these again!


Fully mix together the cream cheese, butter and sugar (you can do this in a stand mixer, with an electric mixer or by hand if you need to).

Crumble the cake into pieces (make sure it has cooled completely if you are baking it that day) in the bowl with the cream cheese mixture.

Roll the mixture into individual balls. They should be about a tablespoon in size and a consistent scoop will work best. Place the balls on a sheet tray lined with parchment paper.

Take a handful of the chocolate chips and melt them in the microwave for 30 seconds. Stir, and if you need a few more seconds, microwave them a bit more. Dip the ends of the lollipop sticks in the chocolate and then put the stick into the cake ball, making sure to not go more than halfway through. Place all the cake balls in the freezer for 15 minutes to firm them up.

While you are waiting for the cake pops to cool, get your toppings ready. Melt the rest of your chocolate (if you are doing different flavors, make sure to melt them in separate bowls). Be careful as you melt them because you do not want them to get too hot, so melt for 30 seconds at a time and stir in between. You should also add a dash of vegetable oil to help loosen the chocolate up if it feels too thick. Also prep other toppings into different bowls so you can easily dip your cake pops in. Toppings should be small enough to not overwhelm and topple the cake pops.

When your cake pops have chilled, remove them from the freezer and start dipping them. You want to dip them once into the chocolate coating and then give them a moment to drip off before sitting them upright. If the chocolate feels too thick, add a bit more vegetable oil to loosen it up just a little bit. This part will take time, so don't worry if it seems like it is going slowly.

Immediately add any toppings. It is easiest to just roll the cake pop in the topping. Stick the cake pop in the Styrofoam (or whatever contraption you are using) to allow them to dry.

Let them dry for at least an hour. You can either eat them that day at room temperature or store them in the fridge for up to a week.

Related Video

The chocolate glaze was amazing, and I served it over ice cream during the following week. But I found the cake a little bitter and overall the amount of work was not justified by the end result.

I followed the recipe to the letter, and I was pleased with results. It was surprisingly moist and flavorful. If you are crunched for time, be sure to make the glaze just after or while the cake is cooking so that cooling times overlap. Also, my glaze never really set while cooling (I assumed at room temp, since it didn't ay chill). This made the crumb coat especially easy and the re-warming very brief.

i haven't made this yet and am wondering if anyone knows if it's possible to make the cake layers in advance and freeze them.

This came out really well and wasn't too much work. I made it for Rosh Hashanah and it is really a Pesach cake, but everyone loved it. It was very moist and the orange chocolate combo worked well. There was more glaze than necessary but I am going to use it on ice cream for my book club.

Oh my - this was awesome and everyone at my seder loved it! I made it exactly as the recipe says the only slight variation I made was I used 1/2 bittersweet and 1/2 semi-sweet chocolate for the glaze (instead of one or the other) - and the taste was just great. I ended up with a tremendous amount of glaze I didn't use, so if I make it again - Iɽ half the glaze recipe. Overall - a fantastic cake which I would make all year round.

Oh my - this was awesome and everyone at my sedar loved it! I made it exactly as the recipe says the only slight variation I made was I used 1/2 bittersweet and 1/2 semi-sweet chocolate for the glaze (instead of one or the other) - and the taste was just great. I ended up with a tremendous amount of glaze I didn't use, so if I make it again - Iɽ half the glaze recipe. Overall - a fantastic cake which I would make all year round.

I've make this cake almost every year since it first appeared (that's 10 years now!). Everyone I make it for loves it. Despite what looks like an overload of chocolate in the glaze, in fact it's just right, and the amount is perfect--enough for a good amount of filling, a good crumb coat, and still have plenty for the overall glaze. I can't have the matzoh meal because I can't have any gluten, so I substitute quinoa flour, which is also kosher for pesach. At other times of the year Iɽ use a mix of quinoa or sorghum flour, sweet rice flour, white rice flour, and tapioca starch, along with potato starch called for.

I have made this cake every year since 1995. It is a family favorite and big hit with all who join us for seder. If you use a good bittersweet chocolate and follow the recipe it comes out beautifully.

The cake itself was good. I didn't have potato starch or matzo cake meal (matzo meal?) so used cake flour & unbleached. The frosting recipe seemed outrageous so I cut it down in half, but used unsweetened chocolate, lots of sugar & more honey. It was very bittersweet but edible. Even half of the frosting was enough for this cake. Oh, I also only had a 9 1/2" springform & baked it one hour instead. Not a bad cake but don't know if Iɽ make it again, especially not their frosting.

I am looking forward to making this! It sounds fantasic.

instead of matz cake meal(not available)in this part of the world>, I used ordinary white refined cake flour.

How to make cake pops

Mix and roll. Crumble the cooled cake in a large bowl. Then add a few spoonfuls of frosting and use your hands to combine. The mixture should hold together if squeezed. If it’s still crumbly, add a little more frosting. Then scoop out the mixture with a medium cookie scoop and roll into a ball. Repeat until you’ve used all of the mixture.

Add cake pop stick. Melt a few of the dark and white chocolate wafers in two separate bowls. Then dip the end of the cake pop stick into the melted chocolate and push that same end into the cake ball. The melted chocolate helps “glue” the stick to the cake ball. Once each ball has a stick, place them in the freezer to harden for about 20 minutes.

Coat in chocolate. Melt the remaining dark and white chocolate in separate bowls. Dip the cake balls into the melted chocolate, making sure it’s fully coated. Gently tap the stick on the side of the dish to remove any excess chocolate.

Add decorations. Add sprinkles or jimmies while the chocolate is still wet. If decorating with a chocolate drizzle, let the chocolate coating harden first, then drizzle more chocolate on top. Then let them set for about an hour before serving.

Chocolate Cake Baked in an Orange

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Think baking a cake is impossible while camping? Think again. With this recipe you don’t even need cake pans—each cake is baked individually in an orange, infusing the chocolate with citrus flavor. So grab your cake batter and tinfoil and start baking!

More more creative brownie ideas, see Chowhound’s brownie in a mug recipe.


  1. 1 Cut the tops off the oranges and scoop out the pulp.
  2. 2 Fill the oranges three-quarters of the way with the chocolate cake batter (or cake mix) of your choice, then put the orange tops back on and wrap each orange in aluminum foil.
  3. 3 Place directly onto the smoldering coals of the campfire, avoiding any intense flames, and cook for about 30 minutes, turning once or twice.

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