Give your cake pops a boozy festive twist with the addition of some robust dark rum.
INGREDIENTS
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583g pkt chocolate fudge cake mix
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1/2 cup (125ml) dark rum
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3/4 cup (65g) desiccated coconut
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1/4 cup (60ml) sweetened condensed milk
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2 tablespoons dark cocoa powder
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1/2 cup (125g) chocolate sprinkles
EQUIPMENT
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You will need lolly-pop sticks for this recipe and a block of oasis or polystyrene. Lolly-pop sticks are available from kitchen supply stores or cake decorating stores. Bamboo skewers and paddle pop sticks can be used as an alternative.
METHOD
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Step 1Preheat oven to 180C. Grease and line a 20cm round cake pan with baking paper. Make chocolate cake following packet directions. Spoon into the prepared pan and bake for 40-45 minutes or untll a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes before turning onto a wire rack to cool completely.
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Step 2Meanwhile, combine the raisins and rum in a small saucepan over low heat. Bring to a simmer. Remove from heat and set aside to macerate.
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Step 3Break the cake into small pieces and transfer to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl. Add the raisin mixture, coconut, condensed milk and cocoa powder and stir to combine.
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Step 4Line an oven tray with baking paper. Roll tablespoonsful of cake mixture into balls. Place on the lined tray. Loosely cover with plastic wrap and place in the fridge for 1 hour or until firm.
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Step 5Place the milk chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts.
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Step 6Dip the end of 1 lollypop stick in chocolate then insert into a cake ball. Return to the tray. Repeat with remaining cake balls.
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Step 7Spread chocolate sprinkles over a plate. Dip 1 cake pop into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Dip cake pop into the chocolate sprinkles and roll to coat. Insert the cake pop in the polystyrene to stand upright. Repeat with remaining cake pops, chocolate and chocolate sprinkles. Set aside for 30 minutes or until chocolate is completely set.
