Devil Cake Pops

Devil Cake Pops

October 31: Halloween

Have a helluva Happy Halloween with these tempting treats: devil cake pops! When we leveled off the tops of our devil’s food cakes, we literally decided to make delicious little devils, complete with an impish smile, fondant horns and a red hot nose! So fire up those creative culinary skills and make devil cake pops–they are sure to be the hot stuff on a Halloween table!

Recipe

(Inspired by Bakerella)

Ingredients

  • Devil’s food cake
  • Chocolate frosting
  • Red candy melts (we used Wilton brand)
  • Red fondant
  • Red tube frosting
  • Chocolate or black tube frosting
  • Vanilla (white) tube frosting
  • Mini chocolate chips (we used Nestle brand for the eyeballs)
  • Red cinnamon candies (we used Red Hots for the nose)

Directions

Bake and cool the cake. Break into fine crumbs. Moisten with the chocolate frosting to make a mixture that has a sticky yet smooth texture.

Devil Cake Pops

Scoop or pinch out 1 – 1 ½ inch of the mixture and roll into balls. Place on a flat plate or cookie sheet (preferably lined with wax paper). Refrigerate for about 15 minutes to firm them up. Microwave the candy melts in a small bowl according to the package directions. Stir until smooth. Set the bowl over a pot of simmering water to keep it tempered.

Devil Cake Pops

Dip the end of a lollipop stick into the melted candy. Insert it at least halfway into the cake ball. Refrigerate again to set the candy and secure the lollipop stick in place. Dip the chilled cake balls into the melted candy, working quickly to cover the surface. Allow the excess to drip back into the melted candy bowl. Stick into a styrofoam block in the refrigerator. Cool to set the candy coating.

Devil Cake Pops

Pinch out a small amount of red fondant and knead until pliable. Roll into a tiny ball, form into a cone and shape into a horn. Make enough pairs for all the cake pops. Use a dot of red tube frosting to attach the horns to the cake pop. Refrigerate to set.

Devil Cake Pops

Pipe in the eyes with white tube frosting. Add a mini chocolate chip for the eyeballs. Pipe the eyebrows and mouth with chocolate or black tube frosting. Use a dot of red tube frosting to attach a cinnamon candy for the nose. Refrigerate until ready to serve. Display on a decorated styrofoam block or cake/lollipop stand.

Devil Cake Pops

Notes

  • For more fun and freaky foods on Halloween, prepare pumpkin cake pops.
  • Search our blog for other creatively creepy Halloween recipes.

Devil’s Food Cake

Devil's Food

May 19: National Devil’s Food Cake Day

“Lead us not into temptation…..” when we see a devil’s food cake listed on the menu or displayed behind the glass counter of a bakery! The mysteriously dark, decadently moist, rich chocolate layer cake enrobed in a sensually silky chocolate frosting is certainly so alluring that we chocoholics sometimes give in to gluttony and devour this dessert. It is ironic how heavenly and even more divine this cake tastes with a hint of Kona coffee! Indulge in devil’s food cake for dessert, at Halloween parties and on National Devil’s Food Cake Day.

Recipe

(Adapted from David Lebovitz)

For the devil’s food cake

  • 9 tablespoons cocoa powder (we used Hershey’s Special Dark brand)
  • 1 ½ cups cake flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 ½ cups sugar, granulated shite
  • 2 eggs, room temperature
  • ½ cup coffee (we used black Kona coffee)
  • ½ cup milk (we used Lactaid brand)

Directions

In a large mixing bowl, sift the cocoa powder, cake flour, baking soda, baking powder and salt. Set aside. In another bowl or mixer, cream the butter with the sugar until smooth. Beat in the eggs. In a cup or bowl, stir the coffee with the milk. Set aside.

Devil's Food Cake

Gradually add half the flour mixture into the blended butter, alternating with the coffee-milk, and mix well until the batter is smooth. Divide the batter between two greased 8- or 9-inch round baking pans. Bake in a preheated oven at 350 degrees F for 25 minutes, testing for doneness with a toothpick. Remove from the oven and cool completely before frosting.

Devil's Food Cake

For the chocolate frosting

  • 10 ounces (10 squares) of semi-sweet chocolate (we used Baker’s brand)
  • ½ cup heavy whipping cream
  • ¾ cup (1 ½ sticks) unsalted butter, cut into small pieces

Directions

In a large bowl, melt the chocolate. Stir in the whipping cream. Add the butter pieces and mix until melted and smooth. Cool for several hours at room temperature until it reaches a spreadable consistency.

Devil's Food Cake

Level the tops of the cake by slicing them. Brush off the crumbs. Place one layer on a cake board, plate or pedestal. Spread frosting on top, allowing some to go over the sides. Carefully place the other layer on top of the frosted layer.

Devil's Food Cake

Frost the top and sides with random swirls. To make the optional strawberry fan, wash a large strawberry and dry it. Use a paring knife to slice 1/8 – inch slits, starting slightly below the leaf top all the way to the bottom of the strawberry. Carefully fan out the slices. Wipe off any juice with a napkin. Place in the center of the devil’s food cake.

Devil's Food Cake

Notes

  • Thanks to Islander’s parents for the Kona coffee from Hawaii.
  • Search our blog for other chocolate cake recipes.