Gluten Free Chocolate Rum Cake Pops
Feb 11, 2016 09:28AM ● Published by Cate Reynolds
I have been wanting to try my hand at this delightful trend and I thought what better time than for Valentine’s Day! To my delight, they were quite easy to make and fun. Making them was a bit time consuming, though, so give yourself plenty of time to do so. Rather than make a traditional cake pop recipe, I decided to play around and give it a kick with something to warm up with during these cold winter days. If you would rather make traditional cake pops, simply swap out the mixture for making the cake balls with frosting – the most important element is to have something sticky to hold the balls together.
I have chosen to skip including a gluten free chocolate cake recipe (I was short on time so I grabbed one of my gf cake mixes). What I found to be the most important element of the cake is that it not be too moist. In fact, the dryer the better for crumbling up the cake - making this an ideal way to use up any party leftovers that might not be as fresh as they once were!
Making the Cake Pop Balls
- 2 cups gluten free chocolate cake
- 2 tablespoons cocoa powder
- 1 cup powdered sugar
- 1/2 cup finely chopped pecans
- 2-4 tbsp honey
- 1/3 cup rum
- Crumble the prepared cake.
- Mix together the crumbled cake, cocoa powder, powdered sugar, and pecans.
- Stir in 2 tbsp honey and the rum. (If the cake balls don't stick together, add more honey to the mix.)
- Line a baking sheet with parchment paper.
- Roll into 1 inch balls and place on the prepared sheet.
- Place in the freezer for at least 1 hour.
Coating the Cake Pop Balls
- 4 ounces white chocolate
- Lollipop sticks (popsicle sticks work if you can't find these)
- Styrofoam block (or a fresh parchment lined baking sheet)
- Sprinkles or other decorations
- In a double broiler, melt the chocolate over very low heat. It is very important to use a double broiler so the chocolate does not burn. Keep the heat on low as you work to keep the chocolate soft.
- One at a time, dip approximately ½ inch of a lollipop stick into the melted chocolate and insert immediately into a cake ball.
- Dip the ball into the melted chocolate and ensure that the chocolate coating meets at the base of the lollipop stick – this helps to keep the cake ball attached to the stick.
- Gently twirl off any excess chocolate. (Don't get discouraged if this is hard to do at first - you'll get the hang of it!)
- Sprinkle sprinkles or any other desired decoration.
- Place completed cake pop into the Styrofoam block.
- Continue this routine with the remaining cake balls and allow them to set (apx. 1 hour).
Makes approximately 24 cake pops.